Title: Hah Gavs
Categories: Chinese Restaurant Vals Dumpling
Yield: 1 Batch

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

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. By David Rhodes on May 8, 1997

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