Pork sue-mei (dumplings)

Yield: 6 Servings MMM

Ingredients:

1 lb Lean ground pork -finely chopped
2 tb Light soy sauce
2 tb Dry sherry
1 ts Freshly grated ginger
1/2 ts Ground white pepper
1 tb Sesame oil
1/2 ts MSG (optional) Pinch of sugar
1 tb Chopped green onion
1 Egg white
1 tb Cornstarch
1 ts Salt
4 tb Medium chopped bamboo -shoots -or water chestnuts -(optional)
2 Cloves garlic crushed MMMMM------------------------THE WRAPPER-----------------------------
1 pk Shu-mei skins

Instructions:

-or Gyoza skins available -at the supermarket Mix all of the ingredients for the filling together and mix them well. Place about 3/4 tablespoon of filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so that you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes on high heat. NOTE: You can also add a bit of shrimp to this dish. It adds a great deal of flavor. Try about 1/2 cup of chopped fresh shrimp. Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks Three Ancient Cuisines