3/4 pound ground chicken

1/2 tsp cornstarch

1/2 tbsp dry sherry

1 tbsp light soy sauce

1 tsp grated fresh ginger

1 clove garlic, crushed

2 green onions, chopped

1 tsp brown sugar

1 tsp sesame oil

1 package won ton wrappers

Mix together all ingredients except the wrappers. Stir mixture by hand until it binds together.

Place a fat tbsp of the mixture in the middle of a wrapper. Fold the four sides up around the meat so you have little cups or bags. Squeeze the meat so that a little begins to come out the top of the bags, then push meat back and seal by pressing the top of bag around the edges. Place a bit of oil in a steamer so the Shu Mei does not stick. Place Shu Mei in the steamer. Steam 15-20 minutes. Serve with oriental dip.

Oriental Dip:

1 cup sour cream

2 tsp sesame seed

1/2 tsp ground ginger

4 tsp soy sauce

2 tsp Worcestershire

Combine all ingredients and enjoy!

Recipe by Scarlett Dee Sharpe

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