---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN & CHINESE CHIVE SHU-MEI
  Categories: Chinese, Chicken, Appetizers
       Yield: 24 servings
  
            Filling:
       1 lb Ground chicken
     1/2 c  Finely chopped Chinese
            -garlic chives
       1    Clove garlic, crushed
       1 tb Dry sherry
       1 tb Light soy sauce
     1/2 ts Freshly grated ginger
     1/2 ts MSG (opt)
       1 pn Sugar
   1 1/2 ts Sesame oil
       1 tb Cornstarch
       1 ts Salt
     1/2 ts Ground white pepper
            Assembly:
            Additional whole chives
      24    Shu-mei wrappers (Gyoza
            -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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