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.