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
3 dashes white pepper
1/4
teaspoon chicken bouillon powder
1/2
tablespoon corn starch
1/2 tablespoon egg white
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.
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