💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › shiu-my1.t… captured on 2022-06-11 at 22:13:03.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 24 Snacks
MMMMM---------------------------DOUGH--------------------------------
2 oz Plain flour
2 oz Strong white fiour
1 Egg, beaten
Cornflour for dusting
MMMMM--------------------------FILLING-------------------------------
2 Chinese dried mushrooms
6 oz Peeled cooked prawns
8 oz Lean boneless pork
2 oz Pork fat
2 oz Canned bamboo
-shoot, diced
1 ts Salt
1 ts Sugar
1 ts Light soy sauce
Pinch of pepper
1 ts Cornflour
1 tb Water
MMMMM--------------------------GARNISH-------------------------------
Small shapes cut out
-of carrot or radish
Parsley sprigs
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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