beef shiu my

Categories
Dim sum
Snacks
Chinese
Yield
35 Snacks
MeasureIngredient
  FILLING
  Small piece dried tangerine peel
8 ounces Minced beef
  Salt and pepper
1 teaspoon Sugar
4 teaspoons Bicarbonate of soda
2 ounces Canned water
  Chestnuts, finely diced
Spring onion, finely chopped
2 teaspoons Finely grated fresh
  Root ginger
2 teaspoons Light soy sauce
1 teaspoon Cornflour
2 tablespoons Water
1 tablespoon Oil
  DOUGH
4 ounces Strong plain flour
4 fluid ounce Boiling water
1 teaspoon Lard
  Parsley sprigs to garnish

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.

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