Title: Beef Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 35 Snacks
FILLING
Small piece dried
-tangerine peel
8 oz Minced beef
Salt and pepper
1 ts Sugar
4 ts Bicarbonate of soda
2 oz Canned water
Chestnuts, finely diced
1 Spring onion, finely chopped
2 ts Finely grated fresh
Root ginger
2 ts Light soy sauce
1 ts Cornflour
2 tb Water
1 tb Oil
DOUGH
4 oz Strong plain flour
4 fl Boiling water
1 ts Lard
Parsley sprigs to garnish
Soak the tangerine peel in hot water until soft, then mince or finely
chop it. Mix the minced beef with salt to taste, the sugar and the
bicarbonate of soda. Set aside to marinate for 30 minutes. Add all
the in~redients to the beef, apart For the dough. sift the flour and
4 teaspoon salt into a mixing bowl. Pour in the boiling water and
stir vigorously then cover and allow to stand for 3 minutes Add the
lard and knead well to give a smooth dough. Roll the dough into a
thire long cylinder and cut it into 35-40 equal portions. Roll out a
portion of dough until quite thin. Put a generous teaspoonful of the
meat mixture in the middle and fold the dough around the filling
pleating it neatly. The filling should not be completely enclosed but
the dough should form a small `basket' for the meat. Continue until
all the dough and filling is used. Flatten the top of the meat with a
knife, then garnish each with a tiny sprig of parsley and place the
shiu my in a greased steamer. Cook over boiling water for 15-20
minutes, then serve at once.
