1 filling:
1 lb ground chicken
1/2 cup finely chopped chinese garlic chive, s
1 clove garlic, crushed
1 tbsp dry sherry
1 tbsp light soy sauce
1/2 tsp freshly grated ginger
1/2 tsp msg (opt)
1 pinch sugar
1 1/2 tsp sesame oil
1 tbsp cornstarch
1 tsp salt
1/2 tsp ground white pepper
1 assembly:
1 additional whole chives
24 shu-mei wrappers (gyoza skins)
A Recipe for
Chicken & Chinese Chive Shu-Mei
Food Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This Recipe for Chicken & Chinese Chive Shu-Mei is one of thousands in the Recipes-to-go Ethnic Cookbook.
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
If you enjoy this Chicken & Chinese Chive Shu-Mei Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This is a recipe for Chicken & Chinese Chive Shu-Mei from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Mix all filling ingredients together. Whip by hand until the mixture
holds together very well. Place about 3/4 T filling in the center of
each wrapper and bring up the corners so that you have a little
"money bag." Leave the top open so that you can see some of the meat.
Blanch the whole chives in very hot tap water just for a moment. Tie
one chive around the neck of each dumpling so that it looks like it
is wearing a little green belt. Steam in an oiled bamboo steamer for
15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
O:).
Serves: 24
Chicken & Chinese Chive Shu-Mei Recipe brought to you by Recipes To-Go