Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** the filling ***
   1      pound         ground chicken -- or finely chopped
   2      tablespoons   light soy sauce
   2      tablespoons   dry sherry
   1      teaspoon      freshly grated ginger
     1/2  teaspoon      freshly-ground white pepper
   1      tablespoon    sesame oil
     1/2  teaspoon      msg -- optional
   1      pinch         sugar
   1      tablespoon    chopped green onion
   1                    egg white
   1      tablespoon    cornstarch
   1      teaspoon      salt
   4      tablespoons   medium-chopped bamboo shoots -- (optional)
                        (or substitute water chestnuts)
   2                    garlic cloves -- crushed
                        *** the wrapper ***
   1      package       shu-mei skins or gyoza skins -- see * note

Preparation:

* 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. 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. Hint: Use lettuce circles for steaming small dumplings. Simply cut iceberg lettuce into small circles using a cookie cutter. Place a little circle under each dumpling or shu-mei. No stick and lots of flavor. Comments: These are easy to make and probably the most popular dim sum I know. They resemble little money bags and are offered at the Chinese New Year because they help anticipate wealth.