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| Home -> [Appetizers, Asian, Chicken, Chinese, Ethnic, Poultry] -> [Chicken & chinese chive shu-mei Recipe] |
Chicken & chinese chive shu-mei
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Appetizers, Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| | Filling: | | 1
| lbs | Ground chicken | | 1/2
| cup | Finely chopped Chinese | | | -garlic chives | | 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 | | | Assembly: | | | Additional whole chives | | 24
| | Shu-mei wrappers (Gyoza | | | -skins) |
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Procedures:
| 1 | Mix all filling ingredients together. | | 2 | Whip by hand until the mixture holds together very well. | | 3 | Place about ?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. | | 4 | Blanch the whole chives in very hot tap water just for a moment. | | 5 | Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. | | 6 | Steam in an oiled bamboo steamer for 15 minutes, on high heat |
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