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Recipe Name: Chicken And Chinese Chive Shu-mei Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 24

1 Pound(s) Ground chicken
1/2 Cup(s) Finely chopped Chinese
garlic chives
1 Clove garlic, crushed
1 Tablespoon(s) Dry Sherry
1 Tablespoon(s) Light soy sauce
1/2 Teaspoon(s) Freshly grated ginger
1/2 Teaspoon(s) Msg, opt
1 Pinch(s) Sugar
1 1/2 Teaspoon(s) Sesame oil
1 Tablespoon(s) Cornstarch
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground white pepper
Additional whole chives
24 Shu-mei wrappers, Gyoza
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:). From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 37
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 159.8mg
Potassium: 49.2mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: <1g

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