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CATEGORY CUISINE TAG YIELD
Eggs, Meats 1 Servings

INGREDIENTS

2 oz 56g plain flour
2 oz 56g high protein flour
2 Eggs
Few drops alkali water
1 T Water, up to 2
Cornflour for dusting
6 oz 168g shelled shrimps
6 oz 168g lean pork
2 Cooked mushrooms
2 oz 56g bamboo shoot or
carrots
1/2 t Salt
1 t Sugar
1 t Light soy
1/2 t Sesame oil
A pinch of pepper
2 t Cornflour
2 T Water
1 T Minced carrot
1 T Minced parsley

INSTRUCTIONS

Pastry - Sift the plain flour and high protein flour on a table and
make a well in the centre. Put in the beaten egg and alkali water to
mix well. Gradually draw in the flour to knead into a soft dough.  Roll
into a long thin cylinder and cut into small equal portions  weighing
1/8 oz (3.5g) each. Using a small rolling pin, press each  small dough
into a thin round, sprinkle with cornflour to prevent  from sticking.
Filling - Wash, devein and dry the shrimps with a towel. Dice for
further use. - Wash and dice the lean pork. Dice the mushrooms.  Blanch
and dice the carrots. -Place all the ingredients into a mixing  bowl to
pound until firm. Add the seasoning , cornflour and water to  pound
until springy.  To complete - Place a piece of pastry on your left
palm. Put about 1  1/2 tsp filling in the centre of the pastry.
Gradually draw in the  edges to seal, leaving the top open. Smooth the
surface with the  knife and garnish with minced carrot or parsley. -
Grease the steamer  and arrange the shiu my inside. Steam over high
heat for 10 minutes.  Remove and serve hot.  Posted to MM-Recipes
Digest V4 #078 by Carman Lai - SHTM/F95  <clai@acs.ryerson.ca> on Mar
17, 1997

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 729
Calories From Fat: 188
Total Fat: 21.1g
Cholesterol: 484.3mg
Sodium: 2446.2mg
Potassium: 2188.8mg
Carbohydrates: 70.8g
Fiber: 8.2g
Sugar: 15.9g
Protein: 67.1g


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