Category: Appetizers

Filling:

1 lb Ground chicken

1/2 cup Finely chopped Chinese garlic chives

1 Clove garlic, crushed

1 tbsp Dry sherry

1 tbsp Light soy sauce

1/2 tsp Freshly grated ginger

1/2 tsp MSG (opt)

1 pinch Sugar

1 1/2 tsp Sesame oil

1 tbsp Cornstarch

1 tsp Salt

1/2 tsp Ground white pepper

Assembly:

Additional whole chives

24 Shu-mei wrappers (Gyoza skins)

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.