| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Dim sum, Snacks |
50 |
Snacks |
INGREDIENTS
| 6 |
oz |
Minced pork |
| 1 |
t |
Light soy sauce |
| 1 |
t |
Dry sherry |
| 1 |
t |
Cornflour |
| 2 |
t |
Sugar |
|
|
Salt and pepper |
| 2 |
T |
Water |
| 1 |
T |
Oil |
| 6 |
oz |
Peeled cooked |
|
|
shrimps diced |
| 1 |
t |
Finely grated fresh |
|
|
root ginger |
| 1 |
t |
Chopped spring onion |
| 8 |
oz |
Winter melon or |
|
|
courgettes grated |
|
|
A pinch of monosodium |
|
|
glutamate |
| 1 |
lb |
Plain flour |
| 6 |
|
Boiling water |
| 1/4 |
pt |
Cold water |
| 2 |
T |
Peas |
| 2 |
T |
Diced carrot |
| 2 |
T |
Minced black fungas |
| 2 |
T |
Sieved hard boiled |
|
|
egg yolks |
INSTRUCTIONS
Mannate the pork with the light soy sauce, sherry and cornfiour, the
sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in the
shrimps ginger, chopped spring onion, winter melon or courgettes,
seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift the
fiour and divide it in half. Mix the boiling water into ope portion
and knead well. Mix the cold water into the second portion. Knead
thorouhly. Combine both doughs and knead until smooth. Roll into a
cylinder and cut into 50 equal portions. Roll these into thin rounds.
Fold them in half, pinch the middle together, then open the dough to
form a bow=B7 Pinch opposite ends of the bow together in the middle to
make four neat pockets. Press filling into each pocket; top with peas,
carrot, black fungus and egg yolk. Steam the shiu my over boiling
water for 10 minutes. 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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