Deep-Fried Shu-Mei Recipe

Free Recipe Deep-Fried Shu-Mei

Recipe Type: Free Chinese Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Deep-Fried Shu-Mei Recipe

**** NO E *****
=== The Filling == 1
-Pound Ground
Hicken *
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
1 pn 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 Garlic cloves; crushed
=== The Wrapper == 1
-Package Shu-mei
Kins or yoza skins

Deep-Fried Shu-Mei Preparation

* Note 1: You may finely chop chicken if a grinder is not available. ** Note 2: Available at most supermarkets. Mix together all the ingredients for the filling; mix them well. Place about 3/4 tablespoon of the 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 you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for aded color. Deep-fry the dumplings in peanut oil at 360 degrees until golden brown and the inside is cooked to your taste. 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. Comments: These ar e easy to make and probably the most popular dim sum I know. They resemble little money bags and are offered at the Chinese New Year because they help anticipate wealth. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-21-1992 issue – The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {*Prodigy Service ID # JPMD44A} on 09-05-1995 Re-formatted to Meal Master by: Nancy Filbert {*Prodigy ID# LRCE87A} Oct. 1995 Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: steven.h.bergstein <steven.h.bergstein@ac.com>

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