Chicken Shu-mei

The Filling:
1 lb Ground chicken
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
1 pn Sugar
1 tb Chopped green onion
1 Egg white
1 tb Cornstarch
1 ts Salt
4 tb Medium-chopped bamboo shoots OR water chestnuts
2 Garlic cloves -- crushed

The Wrapper:
1 pk Shu-mei skins or gyoza skins

* Note: Available at most supermarkets. Mix together all the ingredients for the filling; mix them well. Place about 3/4 tablespoon of the 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 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.

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