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cooking time: 15 minutes
Ingredients
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pastry for noodles
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227 grams half-lean half fat pork, minced
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113 grams cooled, peeled shrimps
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1 tablespoon water chestnuts, chopped
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1 tablespoon bamboo shoots, chopped
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pinch salt
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pinch sugar
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pinch Ve-Tsin
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1 teaspoon light soy sauce
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pinch grated ginger
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1 tablespoon Chinese wine (or sherry)
Method
1. Prepare the dough, knead well, wrap in
a damp cloth and leave until the filling is ready.
2. Put pork in a mixing bowl. Reserve 6-8 shrimps for decoration and
chop the rest.
3. Combine pork and chopped shrimps with the rest of the ingredients,
blend well.
4. Break off uniform pieces of dough, roll each piece into a thin
circle and fray the edges by scraping
with the lip of a bowl
or saucer.
5. Put 3 teaspoons filling in the centre of each piece of pastry and
pinch the edges to close around
the filling, but leave
the top free.
6. Garnish the top of each shao mai with a whole shrimps, stand in a
steam cage and steam for 15 minutes.
Serve at
once.
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