Four-Colour Shiu My (with Hot and Sweet tomato sauce)

For Dough
Flour                     450g
Boiling Water        175 ml
Cold water            150 ml

Filling
Minced buff/beef     350g
Light Soy Sauce      1 tsp
Dry sherry               1 tsp
Cornflour                 1 tsp
Sugar                      1/2 tsp
Water                      2 tbsp
Oil                           1 tbsp
Ginger chopped          1 tsp
Spring onion chopped 1 tsp
Salt/Pepper/MsG         tt

Garnish 
Green peas chopped   2 tbsp
Diced carrot               2 tbsp
Mushroom chopped    2 tbsp
Boiled egg yolk          2 tbsp
(chopped)

For hot and sweet tomato Sauce
Hot Sauce
Tomato Ketchup
Salt

Methods:-
- Take half of the flour to make dough by cold water and half of the flour by hot water. Knead them properly and at last mix them and knead them together to make a one fine dough for shiu my.
- Prepare a wrapper from the dough and set aside.
- For filling bring the minced buff and all the other ingredients listed and mix them properly; set aside. For proper marination you should mix all the ingredients and leave it aside for more than 1 hour.
- For hot and sweet tomato sauce; prepare the hot sauce and add tomato ketchup with a little bit of salt, stir it properly.
- Now, place about a tablespoon of filling on each wrapper, gather up the center and leave the sides open. Garnish the top with some chopped mushroom, egg yolk, pea and diced carrot on the four sides.
-   Steam in a steamer for about 10 - 15 minutes. Serve hot with hot and sweet tomato sauce.