Ingredients:
1 filling:
1 lb ground chicken
1/2 cup finely chopped chinese garlic chive, s
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
1 assembly:
1 additional whole chives
24 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 1989. Typed by Terri St.Louis-Woltmon
O:).
Servings: 24
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Chicken & Chinese Chive Shu-Mei Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
