MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Crispy Meat Pies
  Categories: Dim sum, Snacks, Chinese
       Yield: 20 Snacks
  
 MMMMM---------------------------DOUGH--------------------------------
      10 oz Strong white flour
     1/2 ts Salt
     1/2 pt Boiling water
 
 MMMMM--------------------------FILLING-------------------------------
      12 oz Lean boneless pork,
            -diced
      12 oz Peeled cooked
            -prawns, diced
       4 oz Canned bamboo shoot, diced
            Spring onions, chopped
     1/2 ts Salt
     1/2 ts Sugar
       1 ts Light soy sauce
       2 ts Cornflour
            Pinch of pepper
     1/2 ts Sesame oil
 
 MMMMM---------------------------BATTER--------------------------------
       6 oz Plain flour
   1 1/2 ts Baking powder
     1/4 ts Salt
       3 tb Cornflour
       8 fl Water
       3 tb Oil plus oil for
            -deep frying
 
 MMMMM--------------------------GARNISH-------------------------------
            Parsley sprigs
            Chrysanthemum flowers
            -(washed)
  
   DOUGH: sift the flour and salt into a bowl. Pour in the boiling water
   and stir vigorously. FILLING:Mix all the ingredients for the filling
   making sure they are thoroughly combined. Divide the dough into four
   equal portions, then roll one into a long strip and cut it into ten
   small pieces. Roll these pieces of dough into small rounds. On half
   the rounds, pile a little of the filling, then cover them with the
   remaining circles, pinching the edges together thoroughly to seal in
   the filling. Continue cutting, shaping and filling the remaining
   three-quarters of the dough in this way. Place the filled circles in
   a greased steamer, then cook them over boiling water for 5 minutes.
   BATTER: sift the flour baking powder, salt and cornflour into a bowl,
   then beat in the water and oil until smooth. Heat the oil for deep
   frying to 190 c/375 F. Dip the pies in the batter then deep fry until
   golden. Drain and garnish. then serve.
  
 MMMMM

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