Shu Mei (dumplings)

---------- Recipe via Meal-Master (tm) v8.02

Title: Shu Mei (dumplings)
Categories: Poultry, Meats, Oriental
Yield: 1 servings

-------------------------DUMPLINGS-------------------------
2 lb Turkey, ground
1 1/2 ts Cornstarch (cornflour)
1 1/2 ts Sherry, dry
3 tb Light soy sauce
1 tb Ginger, grated
-or finely chopped
6 Green onions, chopped
6 Garlic cloves,
-crushed, minced
-or pressed
1 tb Brown sugar
1 tb Sesame oil
1 pk Wonton wrappers
Peanut oil

-----------------------DIPPING SAUCE-----------------------
1 1/2 c Fish sauce (You may
-want to dilute this
-with water, depending
-on its strength)
1 c Vinegar
1 c Sugar
6 Garlic cloves, finely
-minced or pressed
1 tb Ginger, finely
-minced or grated
1 tb Red pepper, crushed

Make the dipping sauce by mixing together all of its
ingredients. Store in the refrigerator until you are
ready to use it.

Stir together everything but the wrappers and the
peanut oil. Mix vigorously by hand until it begins to
bind together. (About 1 minute or so.)

Place about 1 1/2 - 2 T of filling in the middle of a
wonton wrapper. Fold the sides up around the meat so
that you have a little bag or cup. Press the bottom
flat so that the bag doesn't fall over.

Oil racks of the steamer with peanut oil. Place
dumplings in racks. Steam for 15 to 20 minutes in
covered rack over boiling water. Serve hot with
dipping sauce.

NOTES:

* Steamed dumplings (meatballs) -- This recipe is an
adaptation of the one in "The Frugal Gourmet" by Jeff
Smith. The bigger the batch, the better. There are
never leftovers. Yield: makes 35-40.

* These little gems would probably go just fine with
a favorite hoisin or chili dipping sauce.

* The steamer racks I recommend are the Chinese
bamboo ones. You can stack them quite nicely (I find
that three racks work well) and they sit at just the
right height above the boiling water in a wok. The
real advantage is that water will not condense on your
food if you use a bamboo steamer.

* The dipping sauce is an adaption of one served at
the Phoenix Vietnamese restaurant in Saint Paul
Minnesota; it was originally served with egg rolls,
but works splendidly with these dumplings.

* The original recipe calls for ground pork, but I
find ground turkey preferable. The flavor is lighter
and the calories far fewer. Pork is fine, though, and
even hamburger could be used in a pinch.

Kathy Marschall

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