| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Resturants, Val’s, Dumplings |
1 |
Batch |
INGREDIENTS
| 1 |
c |
WATER |
| 1 1/4 |
c |
FLOUR |
| 5 |
|
WATER CHESTNUTS |
| 1/2 |
bn |
PARSLEY |
| 1 |
oz |
LEAN RAW HAM |
| 6 |
oz |
SHRIMPS |
| 1 |
pn |
SALT |
| 1/2 |
ts |
SUGAR |
| 4 |
tb |
SESAME OIL |
| 8 |
tb |
SOYA SAUCE |
INSTRUCTIONS
BRING WATER TO A BOIL. SIFT FLOUR INTO A BOWL, AND STIR IN THE BOILING
WATER, AND MAKE A PLIABLE DOUGH. SHAPE INTO A ROLL 1-1/4 INCH THICK AND
LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR. DRAIN THE WATER CHESTNUTS AND
CUT INTO VERY SMALL PIECES, WASH AND PAT DRY THE PARSLEY, REMOVE THE COARSE
STEM AND CHOP THE LEAVES FINELY. CHOP HAM AND SHRIMPS. MIX ALL
INGREDIENTSMIX ALL INGR. AND CUT INTO BALLS THE SIZE OF A WALNUT THE CHILL
DOUGH AND ROLL EACH BALL OUT INTO A CIRCLE. PLACE STUFFING INTO EACH CIRCLE
AND PRESS THE EDGES TOGETHER TO FORM A SMALL POUCH. IN LARGE PAN BRING 2
INCHES OF WATER TO A BOIL. OIL A PLAT AND PUT POUCHES ON IT AND SET IT
SUPPORTED BY 2 TEA cu IN THE PAN OF BOILING WATER. SO POUCHES CAN STEAM FOR
TEN MINUTES COVERED. MIX SOY AND SESEME TO MAKE DIPPING SAUCE.
Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May
20, 1997
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