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