Yield: 1 Servings
|2 ounces||(56g) plain flour|
|2 ounces||(56g) high protein flour|
|\N \N||Few drops alkali water|
|1 tablespoon||Water (up to 2)|
|\N \N||Cornflour for dusting|
|6 ounces||(168g) shelled shrimps|
|6 ounces||(168g) lean pork|
|2 \N||Cooked mushrooms|
|2 ounces||(56g) bamboo shoot or carrots|
|1 teaspoon||Light soy|
|½ teaspoon||Sesame oil|
|\N \N||A pinch of pepper|
|1 tablespoon||Minced carrot|
|1 tablespoon||Minced parsley|
Pastry - Sift the plain flour and high protein flour on a table and make a well in the centre. Put in the beaten egg and alkali water to mix well.
Gradually draw in the flour to knead into a soft dough. Roll into a long thin cylinder and cut into small equal portions weighing ⅛ oz (3.5g) each. Using a small rolling pin, press each small dough into a thin round, sprinkle with cornflour to prevent from sticking.
Filling - Wash, devein and dry the shrimps with a towel. Dice for further use. - Wash and dice the lean pork. Dice the mushrooms. Blanch and dice the carrots. -Place all the ingredients into a mixing bowl to pound until firm.
Add the seasoning , cornflour and water to pound until springy.
To complete - Place a piece of pastry on your left palm. Put about 1½ tsp filling in the centre of the pastry. Gradually draw in the edges to seal, leaving the top open. Smooth the surface with the knife and garnish with minced carrot or parsley. - Grease the steamer and arrange the shiu my inside. Steam over high heat for 10 minutes. Remove and serve hot.
Posted to MM-Recipes Digest V4 #078 by Carman Lai - SHTM/F95 <clai@...> on Mar 17, 1997