PORK SUE-MEI (DUMPLINGS)

      Title: PORK SUE-MEI (DUMPLINGS)
  Categories: Pork
       Yield: 6 Servings
  
 MMMMM------------------------THE FILLING-----------------------------
       1 lb Lean ground pork,
            -finely chopped
       2 tb Light soy sauce
       2 tb Dry sherry
       1 ts Freshly grated ginger
     1/2 ts Ground white pepper
       1 tb Sesame oil
     1/2 ts MSG (optional)
            Pinch of sugar
       1 tb Chopped green onion
       1    Egg white
       1 tb Cornstarch
       1 ts Salt
       4 tb Medium chopped bamboo
            -shoots
            -or water chestnuts
            -(optional)
       2    Cloves garlic, crushed
 
 MMMMM------------------------THE WRAPPER-----------------------------
       1 pk Shu-mei skins
            -or Gyoza skins, available
            -at the supermarket
  
    Mix all of the ingredients for the filling together, and mix them
   well. Place about 3/4 tablespoon of 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 that 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.
    Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks
   Three Ancient Cuisines
[ add our full cookbook to your website ] [ Search The Cookbook ]