*  Exported from  MasterCook  *

                               Pork Shu-Mei

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Dimsum                           Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            ground pork
   2      T             light soy sauce (light means COLOR -- not salt)
   2      T             dry sherry
   1      t             finely grated ginger
     1/2  t             ground white pepper
   1      T             sesame oil
   1      pinch         sugar
   1      T             chopped scallions
   1                    egg white
   1      T             cornstarch
   1      t             salt
   4      T             chipped bamboo shoots or water chestnuts
   2      cloves        garlic -- crushed
   1      pkg           Gyoza skins -- or shu-mei skins

Mix all of the ingredients for the filling together, and mix well. Place about 3/4T of 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 you can see some of the meat.Steam in an oiled bamboo steamer for 15 mins, on high. You can add a bit of shrimp to this and it adds a huge amount of flavor, add about 1/2c.




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NOTES : Frugal Gourmet Cooks Three Ancient Cuisines: Formatted by Patti Burgess