Four-colour shiu my

Yield: 50 Snacks

Measure Ingredient
6 ounces Minced pork
1 teaspoon Light soy sauce
1 teaspoon Dry sherry
1 teaspoon Cornflour
2 teaspoons Sugar
\N \N Salt and pepper
2 tablespoons Water
1 tablespoon Oil
6 ounces Peeled cooked shrimps, diced
1 teaspoon Finely grated fresh root ginger
1 teaspoon Chopped spring onion
8 ounces Winter melon or courgettes, grated
\N \N A pinch of monosodium glutamate
1 pounds Plain flour
6 fluid ounce Boiling water
¼ pint Cold water
2 tablespoons Peas
2 tablespoons Diced carrot
2 tablespoons Minced black fungas
2 tablespoons 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.

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