Chicken Shu-Mei

Course : Chinese
Serves: 4
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--- the filling ---
1 pound ground chicken -- or finely chopped
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly grated ginger
1/2 teaspoon freshly-ground white pepper
1 tablespoon sesame oil
1/2 teaspoon msg -- optional
1 dash sugar
1 tablespoon chopped green onion
1 large egg white
1 tablespoon cornstarch
1 teaspoon salt
4 tablespoons medium-chopped bamboo shoots -- (optional) (or substitute water chestnuts)
2 cloves garlic -- crushed
--- the wrapper ---
1 package shu-mei skins or gyoza skins -- see * note

Preparation / Directions:

* Note: Available at most supermarkets. Mix together all the ingredients for the filling; mix them well. Place about 3/4 tablespoon of the filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes on high heat. Note: You can also add a bit of shrimp to this dish. It adds a great deal of flavor. Try about 1/2 cup of chopped fresh shrimp. Hint: Use lettuce circles for steaming small dumplings. Simply cut iceberg lettuce into small circles using a cookie cutter. Place a little circle under each dumpling or shu-mei. No stick and lots of flavor. Comments: These are easy to make and probably the most popular dim sum I know. They resemble little money bags and are offered at the Chinese New Year because they help anticipate wealth.

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