Holiday Recipes : New Year Recipes : Chicken Shu-Mei

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«All New Year Recipes
Chicken Shu-Mei

From: "The Frugal Gourmet," by Jeff Smith.

INGREDIENTS

The Filling
1 pound of ground chicken
2 tablespoons of Light soy sauce
2 tablespoons of Dry sherry
1 teaspoon of freshly grated ginger
1/2 teaspoon of ground white pepper
1 tablespoon of Sesame oil
1/2 teaspoon of Msg
1 pinch of Sugar
1 tablespoon of chopped green onion
1 Egg white
1 tablespoon of cornstarch
1 teaspoon of salt
4 tablespoons of medium-chopped bamboo shoots or water chestnuts
2 Garlic cloves; crushed

The Wrapper
Shu-mei skins or gyoza skins
Note: Available at most supermarkets.

PREPARATION

Mix together all the ingredients for the filling; mix them well. Place about 3/4 tablespoon of the filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes on high heat. Note: You can also add a bit of shrimp to this dish. It adds a great deal of flavor. Try about 1/2 cup of chopped fresh shrimp. Hint: Use lettuce circles for steaming small dumplings. Simply cut iceberg lettuce into small circles using a cookie cutter. Place a little circle under each dumpling or shu-mei. No stick and lots of flavor. Comments: These are easy to make and probably the most popular dim sum I know. They resemble little money bags and are offered at the Chinese New Year because they help anticipate wealth.