Recipe for Chicken & Chinese Chive Shu-Mei

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

Instructions:
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 198 9.
Typed by Terri St.
Louis-Woltmon O:).

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