shiu my

Categories
Dim sum
Snacks
Chinese
Yield
24 Snacks
MeasureIngredient
2 ounces Plain flour
2 ounces Strong white fiour
Egg, beaten
  Cornflour for dusting
Chinese dried mushrooms
6 ounces Peeled cooked prawns
8 ounces Lean boneless pork
2 ounces Pork fat
2 ounces Canned bamboo shoot, diced
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Light soy sauce
  Pinch of pepper
1 teaspoon Cornflour
1 tablespoon Water
  Small shapes cut out of carrot or radish
  Parsley sprigs

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.

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