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Beef Shiu Mai Recipe
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Ingredients : |
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Pastry -
125g
1/2 cup
1/4 teaspoon
1 teaspoon
Filling -
250g
1/2 square inch
1/2 teaspoon
60g
1
Seasoning -
1 tablespoon
1 teaspoon
1/4 teaspoon
1 tablespoon
1 teaspoon
1 teaspoon
1/2 cup
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Wheat starch
Boiling water
Salt
Lard
Beef
Tangerine peel
Minced ginger
Water chestnuts
Spring onion
Light soy sauce
Sugar
Pepper
Oil
Cornflour
Wine
Water
Parsley to garnish
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Method :
Pastry -
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Sift the wheat starch and salt
into a mixing bowl
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Pour in the boiling water and stir
vigorously.
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Cover for 1 minute, then add the
lard and knead well into a soft dough.
Filling -
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Wash and dry the beef, then cut
into chunks.
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Peel and dice the water chestnuts.
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Soak the tangerine peel in hot
water until soft, then mince.
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Chop the spring onion.
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Put all the above ingredients with
the ginger into a food processor and mince into a puree.
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Place all the seasoning in a bowl
and stir until dissolved.
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Stream into the beef and mix well.
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Marinate for 30 minutes.
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Put the beef puree in a
mixing bowl and pound until firm.
To complete -
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Roll the dough into a long thin
cylinder.
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Divide into 32 equal portions.
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Roll each portion into a small
thin round and put 1 tablespoon filling on top.
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Press the edges of the round
together, making a shape like a basket to contain the filling.
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Flatten the top with a knife
and garnish with parsley.
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Repeat the process until all the
filling is used.
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Put all the shiu mai into a
greased steamer and steam over high heat for 5 minutes.
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