MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Four-colour Shiu My
  Categories: Dim sum, Snacks, Chinese
       Yield: 50 Snacks
       6 oz Minced pork
       1 ts Light soy sauce
       1 ts Dry sherry
       1 ts Cornflour
       2 ts Sugar
            Salt and pepper
       2 tb Water
       1 tb Oil
       6 oz Peeled cooked
            -shrimps, diced
       1 ts Finely grated fresh
            -root ginger
       1 ts Chopped spring onion
       8 oz Winter melon or
            -courgettes, grated
            A pinch of monosodium
       1 lb Plain flour
       6 fl Boiling water
     1/4 pt Cold water
       2 tb Peas
       2 tb Diced carrot
       2 tb Minced black fungas
       2 tb Sieved hard boiled
            -egg yolks
   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.