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 |
FILLING
DOUGH
GARNISH
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.