Beef Shiu My

Beef Shiu My

Filling
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small piece dried tangerine peel
8 oz. minced beef
salt and pepper
1 tsp. sugar
4 tsp. baking soda
2 oz. canned water chestnuts, finely diced
1 spring onion, finely chopped
2 tsp. fresh ginger root, finely grated
2 tsp. light soy sauce
1 tsp. cornflour
2 T. water
1 T oil

Dough
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4 oz. flour
4 fl oz. boiling water
1 tsp. 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 baking soda. Set aside to marinate for 30 mins.

Add all the ingredients to the beef.


Method For The Dough
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Sift the flour and 4 tsp. salt into a mixing bowl.

Pour in the boiling water, and stir vigorously, then cover
and allow to stand for 3 mins.

Add the lard, and knead well to give a smooth dough.

Roll the dough into a 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 mins., then serve at once.