Chicken and Chinese Chive Shu-Mei Recipe


These attractive bundles are great for parties.

Step 1

Mix all filling ingredients together. Whip by hand until the mixture holds together very well.

Step 2

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."

Step 3

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.

Step 4

Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt.

Step 5

Steam in an oiled bamboo steamer for 15 minutes, on high heat. From

Things You'll Need

1 Filling:
  • 1lb Ground chicken
  • 1/2c Finely chopped Chinese garlic chives
  • 1 Clove garlic, crushed
  • 1tb Dry sherry
  • 1tb Light soy sauce
  • 1/2ts Freshly grated ginger
  • 1pn Sugar
  • 1 1/2ts Sesame oil
  • 1tb Cornstarch
  • 1ts Salt
  • 1/2ts Ground white pepper
1 Assembly:
  • Additional whole chives
  • 24 Shu-mei wrappers (Gyoza skins)

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