Home - By Category - Recipe - Dim Sum Page 1 | Snacks Page 1 | Chinese Page 3

Four-colour Shiu My

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FOUR-COLOUR SHIU MY
 Categories: Dim sum, Snacks, Chinese
      Yield: 50 Snacks
 
MMMMM--------------------------FILLING-------------------------------
      6 oz Minced pork
      1 ts Light soy sauce
      1 ts Dry sherry
      1 ts Cornflour
      2 ts Sugar
           Salt and pepper
      2 tb Water
      1 tb Oil
      6 oz Peeled cooked
           -shrimps, diced
      1 ts Finely grated fresh
           -root ginger
      1 ts Chopped spring onion
      8 oz Winter melon or
           -courgettes, grated
           A pinch of monosodium
           -glutamate

MMMMM---------------------------DOUGH--------------------------------
      1 lb Plain flour
      6 fl Boiling water
    1/4 pt Cold water

MMMMM--------------------------GARNISH-------------------------------
      2 tb Peas
      2 tb Diced carrot
      2 tb Minced black fungas
      2 tb Sieved hard boiled
           -egg yolks
 
  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.
 
MMMMM

Display Recipe for Import.