Title: **Pork Shiu My**
Categories: Entree Pork Chinese
Yield: 1 Servings

PASTRY
2	oz	(56g) plain flour
2	oz	(56g) high protein flour
2		Eggs
		Few drops alkali water
1	tb	Water (up to 2)
		Cornflour for dusting
FILLING
6	oz	(168g) shelled shrimps
6	oz	(168g) lean pork
2		Cooked mushrooms
2	oz	(56g) bamboo shoot or carrots
SEASONING
1/2	ts	Salt
1	ts	Sugar
1	ts	Light soy
1/2	ts	Sesame oil
1	pn	Pepper
2	ts	Cornflour
2	tb	Water
GARNISH
1	tb	Minced carrot
1	tb	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 1/8 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 1 1/2 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. By Lynn Rausch on Jul 31, 1996

From: Julie Bertholf Date: 03 Aug 97 Meal-Master Format Recipes (Mailing List) Ä

previous

next