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)
Directions
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 servings
Chicken & Chinese Chive Shu-Mei Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We can read the history of written recipes way back into the far past, at least as far back into history as ancient Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, we have some recipe books which date from the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is served today, but rather recipes for the types of meals on the tables of the rich and powerful of the period. For the next few years, the upper-class families of Europe competed with each other to offer the most exotic meals, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. The introduction of the TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken & Chinese Chive Shu Mei recipe.
