---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN & CHINESE CHIVE SHU-MEI
 Categories: Chinese, Chicken, Appetizers
      Yield: 24 servings
 
           Filling:
      1 lb Ground chicken
    1/2 c  Finely chopped Chinese
           -garlic chives
      1    Clove garlic, crushed
      1 tb Dry sherry
      1 tb Light soy sauce
    1/2 ts Freshly grated ginger
    1/2 ts MSG (opt)
      1 pn Sugar
  1 1/2 ts Sesame oil
      1 tb Cornstarch
      1 ts Salt
    1/2 ts Ground white pepper
           Assembly:
           Additional whole chives
     24    Shu-mei wrappers (Gyoza
           -skins)
 
  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:).
 
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