| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Dim sum, Snacks, Chinese |
35 |
Snacks |
INGREDIENTS
|
|
FILLING |
|
|
Small piece dried tangerine peel |
| 8 |
oz |
Minced beef |
|
|
Salt and pepper |
| 1 |
ts |
Sugar |
| 4 |
ts |
Bicarbonate of soda |
| 2 |
oz |
Canned water |
|
|
Chestnuts, finely diced |
| 1 |
|
Spring onion, finely chopped |
| 2 |
ts |
Finely grated fresh |
|
|
Root ginger |
| 2 |
ts |
Light soy sauce |
| 1 |
ts |
Cornflour |
| 2 |
tb |
Water |
| 1 |
tb |
Oil |
|
|
DOUGH |
| 4 |
oz |
Strong plain flour |
| 4 |
fl |
Boiling water |
| 1 |
ts |
Lard |
|
|
Parsley sprigs to garnish |
INSTRUCTIONS
Soak the tangerine peel in hot water until soft, then mince or finely chop
it. Mix the minced beef with salt to taste, the sugar and the bicarbonate
of soda. Set aside to marinate for 30 minutes. Add all the in~redients to
the beef, apart For the dough. sift the flour and 4 teaspoon salt into a
mixing bowl. Pour in the boiling water and stir vigorously then cover and
allow to stand for 3 minutes Add the lard and knead well to give a smooth
dough. Roll the dough into a thire long cylinder and cut it into 35-40
equal portions. Roll out a portion of dough until quite thin. Put a
generous teaspoonful of the meat mixture in the middle and fold the dough
around the filling pleating it neatly. The filling should not be completely
enclosed but the dough should form a small `basket' for the meat. Continue
until all the dough and filling is used. Flatten the top of the meat with a
knife, then garnish each with a tiny sprig of parsley and place the shiu my
in a greased steamer. Cook over boiling water for 15-20 minutes, then serve
at once.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
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