Ingredients
1 === the filling ===
1 lb ground chicken
2 tbsp light soy sauce
2 tbsp dry sherry
1 tsp freshly grated ginger
1/2 tsp ground white pepper
1 tbsp sesame oil
1/2 tsp msg
1 pinch sugar
1 tbsp chopped green onion
1 egg white
1 tbsp cornstarch
1 tsp salt
4 tbsp medium-chopped bamboo
1 shoots
1 or water chestnuts
2 garlic cloves -- crushed
1 === the wrapper ===
1 package shu-mei skins or gyoza
1 skins
Directions
* Note: 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 added color. Steam in an
oiled bamboo steamer for 15 minutes on high heat.
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.
Hint: Use lettuce circles for steaming small dumplings. Simply cut
iceberg lettuce into small circles using a cookie cutter. Place a
little circle under each dumpling o r shu-mei. No stick and lots of
flavor. Comments: These are 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
Recipe By :
Servings: 1 servings
Chicken Shu-Mei Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into the distant past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old cook books were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During the time of the Romans a man called Apicius assembled some documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans were skilled in the use of many herbs, including some familiar names for example bay, mint and parsley. Over the next few hundred years, the powerful families of Europe competed to serve the best banquets, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and writing down the recipes of their peers. When we get to the 20th century, recipe publications were highly popular due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Chicken Shu Mei recipe.
