| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Dim sum, Snacks, Chinese |
24 |
Snacks |
INGREDIENTS
| 2 |
oz |
Plain flour |
| 2 |
oz |
Strong white fiour |
| 1 |
|
Egg, beaten |
|
|
Cornflour for dusting |
| 2 |
|
Chinese dried mushrooms |
| 6 |
oz |
Peeled cooked prawns |
| 8 |
oz |
Lean boneless pork |
| 2 |
oz |
Pork fat |
| 2 |
oz |
Canned bamboo shoot, diced |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Light soy sauce |
|
|
Pinch of pepper |
| 1 |
ts |
Cornflour |
| 1 |
tb |
Water |
|
|
Small shapes cut out of carrot or radish |
|
|
Parsley sprigs |
INSTRUCTIONS
DOUGH
FILLING
GARNISH
Sift the flours into a Iarge bowl and make a hollow in the centre. Pour in
the eggs and work in the flour, then knead into a smooth, soft dough. Shape
the dough into
24 small pieces. Soak the mushrooms in cold water for 10 minutes,
then drain and steam them for 15 minutes. Remove the stalks and dice the
mushroom caps Finely dice the prawns. Wash and finely dice or mince the
lean pork and pork fat. IVIix all the filling ingredients in a bowl and
pound them together until firm. On a clean surface lightly dusted with
cornflour, roll out a piece of dough into a thin round and put a small
spoonful of the filling in the middle. Fold up the dough to surround and
support the filling without enclosing it on top. Press the filling into the
dough, then continue until all the dough and filling is used place the shiu
my in a greased steamer and cook them over boiling water for 20 minutes.
Serve at once, with cut out vegetable shapes and pasley sprigs.
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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