MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Beef Shiu My
  Categories: Dim sum, Snacks, Chinese
       Yield: 35 Snacks
  
            FILLING
            Small piece dried
            -tangerine peel
       8 oz Minced beef
            Salt and pepper
       1 ts Sugar
       4 ts Bicarbonate of soda
       2 oz Canned water
            Chestnuts, finely diced
       1    Spring onion, finely chopped
       2 ts Finely grated fresh
            Root ginger
       2 ts Light soy sauce
       1 ts Cornflour
       2 tb Water
       1 tb Oil
            DOUGH
       4 oz Strong plain flour
       4 fl Boiling water
       1 ts 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
   bicarbonate of soda. Set aside to marinate for  30 minutes. Add all
   the in~redients to the beef, apart For the dough. sift the flour and
   4 teaspoon salt into a mixing bowl. Pour in the boiling water and
   stir vigorously then cover and allow to stand for 3 minutes Add the
   lard and knead well to give a smooth dough. Roll the dough into a
   thire 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
   minutes, then serve at once.
  
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