Chicken Shu-Mei

From the 1996 KLO dinner — Dim Sum


Chicken Shu-Mei

  • 1 lb ground chicken or turkey
  • 2 Tbsp light soy sauce
  • 2 Tbsp dry sherry
  • 1 tsp grated ginger
  • 1/2 tsp ground white pepper
  • 1 Tbsp sesame oil
  • 1/2 tsp MSG (optional)
  • pinch of sugar
  • 1 Tbsp chopped green onion
  • 1 egg white
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 4 Tbsp chopped bamboo shoots or water chestnuts
  • 2 cloves garlic, crushed
  • 1 pkg shu-mei skins or Gyoza skins

Mix all ingredients (except the skins) together. Place 3/4 Tbsp 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. Steam in an oiled bamboo steamer for 15 minutes over high heat.

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