MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: HAH GAVS
 Categories: Chinese, Resturants, Val's, Dumplings
      Yield: 1 Batch
 
      1 c  WATER
  1 1/4 c  FLOUR
      5 ea 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.
 
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