1 c Water
1 1/4 c Flour
5 Water chestnuts
1/2 bn Parsley
1 oz Lean raw ham
6 oz Shrimp
1 pn Salt
1/2 ts Sugar
4 tb Sesame oil
8 tb Soy sauce
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"
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 shrimp. Mix all ingredients and cut into balls the size of a
walnut. 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" of water to a boil. Oil a plate
and put pouches on it and set it supported by 2 tea cups in the pan
of boiling water, so pouches can steam for 10 minutes covered.
Mix in soy and sesame to make dipping sauce.
