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Recipe Name: Shu Mei Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 1

2 Pound(s) Turkey, ground
1 1/2 Teaspoon(s) Cornstarch, cornflour
1 1/2 Teaspoon(s) Sherry, Dry
3 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Ginger, grated
or finely chopped
6 Green onions, chopped
6 Garlic cloves
crushed minced
or pressed
1 Tablespoon(s) Brown sugar
1 Tablespoon(s) Sesame oil
1 Wonton wrappers
Peanut Oil
1 1/2 Cup(s) Fish sauce, You may
want to dilute this
with water depending
on its strength
1 Cup(s) Vinegar
1 Cup(s) Sugar
6 Garlic cloves, finely
Minced or pressed
1 Tablespoon(s) Ginger, finely
minced or grated
1 Tablespoon(s) 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. : Difficulty:
easy, but tedious. : Time: 45 minutes preparation, 15-20 minutes
cooking. : Precision: approximate measurement OK. : Kathy Marschall
: Submitted for her by David Messer. : Lynx Data Systems, St. Paul,
Minnesota USA : dave@viper.UUCP
{amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave : Copyright (C) 1986
USENET Community Trust From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3253
Calories From Fat: 1695
Total Fat: 191.1g
Cholesterol: 724.8mg
Sodium: 6158.8mg
Potassium: 422.1mg
Carbohydrates: 247.7g
Fiber: 2g
Sugar: 214.6g
Protein: 140.1g

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