Beef Siu Mai
From mystic75 16 years agoIngredients
- Filling: shopping list
- 8 oz (224 g) beef shopping list
- 2 oz (56 g) water chestnuts shopping list
- 1/2 sq. inch tangerine peel shopping list
- 1 spring onion (scallion) shopping list
- 1/2 teaspoon minced ginger shopping list
- Pastry: shopping list
- 4 oz (112 g) wheat starch shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup boiling water shopping list
- 1 teaspoon lard shopping list
- parsley for garnishing shopping list
- Seasoning: shopping list
- 1 tablespoon light soya sauce shopping list
- 1 teaspoon cornstarch shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon wine shopping list
- 1/8 teaspoon pepper shopping list
- 1/2 cup water shopping list
- 1 tablespoon oil shopping list
How to make it
- Wash and dry the beef then cut into chunks. Peel and dice the water chestnuts. Soak the tangerine peel in the hot water till soft and mince. Chop the spring onion. Put all the above ingredients with the ginger into a food processor to mince into a puree.
- Place all the seasoning in a bowl and stir till dissolves. Stream into the beef to mix well. Marinate for 30 minutes.
- Put the beef puree in the mixing bowl to pound until firm.
- Pastry:
- Sift the wheat starch and salt in a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute then add the lard to knead well.
- To Complete:
- Roll the dough into a thin long cylinder. Divide into 40 equal portions. Roll each into a small thin round to put in the filling. Press in the edges to shape like a basket. Flatten the top with a knife then garnish with the parsley.
- Put in a greased steamer to cook over high heat for 5 minutes
- make 40 siu mai
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- joeyfingers Titusville, FL
- mystic75 Klang, MY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
wow mystic love this one great post. how ya doin?
momo_55grandma in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments