PORK SHU-MEI

1 lb lean ground beef, finely chopped	
2 tbs dry sherry
2 tbs light soy sauce (not "lite")	
1 tsp freshly grated ginger
1/2 tsp ground white pepper	
1 tbs sesame oil
1/2 tsp MSG (optional, I never use it)	
pinch of sugar
1 tbs chopped green onion	
1 egg white
1 tbs cornstarch	
1 tsp salt (I never use this)
2 cloves garlic, crushed
4 tbs medium chopped bamboo shoots or water chestnuts
1 pkg Shu-Mei skins or Gyoza skins (or wonton skins)

Mix all ingredients (except skins) together and blend well.  Place 
about ¾ tbs filling in the center of each noodle wrapper.  Seal up 
(like a dumpling) edges of skin.  You may need to dip your finger in 
a LITTLE bit of water and run it along the edge to get it to stay 
closed.  Deep fry the dumplings in peanut oil until golden brown and 
the inside is cooked to your taste.  Be careful setting these on a 
plate while you work and cook them.  They tend to get very soft and 
stick together, pulling open holes in the dough.  This is not as much 
work as it sounds, but even if it was, these are worth the effort.

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