---------- 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, ©1989.

 Typed by Terri St.Louis-Woltmon O:).

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