Beef Shiu My

Ingredients

1 filling 1 small piece dried tangerine peel 8 oz minced beef 1 salt and pepper 1 tsp sugar 4 tsp bicarbonate of soda 2 oz canned water 1 chestnuts, finely diced 1 spring onion, finely chopped 2 tsp finely grated fresh 1 root ginger 2 tsp light soy sauce 1 tsp cornflour 2 tbsp water 1 tbsp oil 1 dough 4 oz strong plain flour 4 fl boiling water 1 tsp lard 1 parsley sprigs to garnish	Advertisements

Preparation
 
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.

 

 
Servings: 35

 

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