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  Recipe Home » Oriental » Four-Colour Shiu My
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  Four-Colour Shiu My
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 292
Ingredients:

MMMMMFILLING

6 oz Minced pork
1 tsp Light soy sauce
1 tsp Dry sherry
1 tsp Cornflour
2 tsp Sugar
Salt and pepper
2 tbsp Water
1 tbsp Oil
6 oz Peeled cooked shrimps, diced
1 tsp Finely grated fresh root ginger
1 tsp Chopped spring onion
8 oz Winter melon or courgettes, grated
A pinch of monosodium glutamate

MMMMMDOUGH

1 lb Plain flour
6 fl Boiling water
1/4 pt Cold water

MMMMMGARNISH

2 tbsp Peas
2 tbsp Diced carrot
2 tbsp Minced black fungas
2 tbsp Sieved hard boiled egg yolks
Instructions:
Mannate the pork with the light soy sauce, sherry and cornfiour, the
sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in
the shrimps ginger, chopped spring onion, winter melon or courgettes,
seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift
the fiour and divide it in half. Mix the boiling water into ope
portion and knead well. Mix the cold water into the second portion.
Knead thorouhly. Combine both doughs and knead until smooth. Roll
into a cylinder and cut into 50 equal portions. Roll these into thin
rounds. Fold them in half, pinch the middle together, then open the
dough to form a bow=B7 Pinch opposite ends of the bow together in the
middle to make four neat pockets. Press filling into each pocket; top
with peas, carrot, black fungus and egg yolk. Steam the shiu my over
boiling water for 10 minutes. Serve at once.
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