Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Filling: 1 pn Sugar
1 lb Ground chicken 1 1/2 ts Sesame oil
1/2 c Finely chopped Chinese 1 tb Cornstarch
-garlic chives 1 ts Salt
1 Clove garlic, crushed 1/2 ts Ground white pepper
1 tb Dry sherry Assembly:
1 tb Light soy sauce Additional whole chives
1/2 ts Freshly grated ginger 24 Shu-mei wrappers (Gyoza
1/2 ts MSG (opt) -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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