Chicken Shu Mai

Chicken Shu Mai (雞舒嘸嗌 -- Jī shū fǔ ài)

1/2 lb chicken thigh

8 medium shrimp

2 black fungus (chopped into thin threads)

1/2 tablespoon finely chopped fresh ginger

1/2 tablespoon finely chopped scallion (white part only)

1/8 teaspoon sesame oil
3 dashes white pepper

1/4 teaspoon chicken bouillon powder

1/2 tablespoon corn starch
1/2 tablespoon egg white

Pinch of salt

1 package round Gyoza wrappers (Dynasty brand)

Garnish: finely chopped carrot and peas

Skin and debone chicken thighs; peel, devein and dice shrimp into small pieces.

Using a mini food processor, coarsely grind chicken. In a bowl combine the chicken with shrimp, black fungus, ginger, green onion, sesame oil, pepper, bouillon powder, corn starch and egg white. Cover the bowl and place in refrigerator for 20 minutes.

Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea.

Steam in a bamboo steamer for about 5 minutes.

Serve hot.