Siopow (steamed dumplings)
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Wrapper recipe | |
| 1 | cup | Water |
| 1 | tablespoon | Oil |
| ¼ | teaspoon | Salt |
| 1 | cup | Chopped shrimp |
| ¼ | cup | Ground pork |
| 1 | cup | Minced water chestnuts |
| ¼ | cup | Minced scallions |
| ¼ | cup | Minced onions |
| 1 | Egg | |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Salt |
Directions
Boil wrapper. Remove from heat and pour in 1½ cup flour and beat until it forms a ball. Divide into 1 ¼ inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes.
Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like ½ to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc.
Courtesy of Ted Taylor. Reposted by Fred Peters.