Chicken & Chinese Chive Shu-Mei Recipe

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Chicken & Chinese Chive Shu-Mei Ingredients

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

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This Chicken & Chinese Chive Shu-Mei recipe is one of many in our Ethnic Category.

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This Recipe for Chicken & Chinese Chive Shu-Mei is one of thousands in the Recipes-to-go Ethnic Cookbook.

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Chicken & Chinese Chive Shu-Mei Recipe
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This is a recipe for Chicken & Chinese Chive Shu-Mei from the recipe cookbook of Recipes-to-go (Ethnic)

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Chicken & Chinese Chive Shu-Mei

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

Chicken & Chinese Chive Shu-Mei Directions

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

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Chicken & Chinese Chive Shu-Mei Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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