---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Shu Mei (dumplings)
  Categories: Poultry, Meats, Oriental
       Yield: 1 servings
  
 -------------------------DUMPLINGS-------------------------
       2 lb Turkey, ground
   1 1/2 ts Cornstarch (cornflour)
   1 1/2 ts Sherry, dry
       3 tb Light soy sauce
       1 tb Ginger, grated
            -or finely chopped
       6    Green onions, chopped
       6    Garlic cloves,
            -crushed, minced
            -or pressed
       1 tb Brown sugar
       1 tb Sesame oil
       1 pk Wonton wrappers
            Peanut oil
 
 -----------------------DIPPING SAUCE-----------------------
   1 1/2 c  Fish sauce (You may
            -want to dilute this
            -with water, depending
            -on its strength)
       1 c  Vinegar
       1 c  Sugar
       6    Garlic cloves, finely
            -minced or pressed
       1 tb Ginger, finely
            -minced or grated
       1 tb Red pepper, crushed
  
   Make the dipping sauce by mixing together all of its
   ingredients.  Store in the refrigerator until you are
   ready to use it.
   
   Stir together everything but the wrappers and the
   peanut oil.  Mix vigorously by hand until it begins to
   bind together. (About 1 minute or so.)
   
   Place about 1 1/2 - 2 T of filling in the middle of a
   wonton wrapper.  Fold the sides up around the meat so
   that you have a little bag or cup.  Press the bottom
   flat so that the bag doesn't fall over.
   
   Oil racks of the steamer with peanut oil.  Place
   dumplings in racks.  Steam for 15 to 20 minutes in
   covered rack over boiling water.  Serve hot with
   dipping sauce.
   
   NOTES:
   
   *  Steamed dumplings (meatballs) -- This recipe is an
   adaptation of the one in “The Frugal Gourmet” by Jeff
   Smith. The bigger the batch, the better. There are
   never leftovers. Yield: makes 35-40.
   
   *  These little gems would probably go just fine with
   a favorite hoisin or chili dipping sauce.
   
   *  The steamer racks I recommend are the Chinese
   bamboo ones.  You can stack them quite nicely (I find
   that three racks work well) and they sit at just the
   right height above the boiling water in a wok. The
   real advantage is that water will not condense on your
   food if you use a bamboo steamer.
   
   *  The dipping sauce is an adaption of one served at
   the Phoenix Vietnamese restaurant in Saint Paul
   Minnesota; it was originally served with egg rolls,
   but works splendidly with these dumplings.
   
   *  The original recipe calls for ground pork, but I
   find ground turkey preferable.  The flavor is lighter
   and the calories far fewer.  Pork is fine, though, and
   even hamburger could be used in a pinch.
   
   Kathy Marschall
  
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