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|Ground pork||1 Pound|
|Raw shrimp||1⁄2 Pound, shelled, deveined, and chopped|
|Anchovy paste||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Minced garlic cloves||4|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chicken broth||6 Cup (96 tbs)|
Calories 256 Calories from Fat 164
% Daily Value*
Total Fat 18 g28.2%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 84.1 mg
Sodium 901 mg37.5%
Total Carbohydrates 5 g1.6%
Dietary Fiber 0.69 g2.8%
Sugars 1.8 g
Protein 17 g33.6%
Vitamin A 2.4% Vitamin C 7.2%
Calcium 4.3% Iron 8.4%
*Based on a 2000 Calorie diet
Roll out the dough, paper-thin, and cut in 3-inch squares.
Place a heaping teaspoon of the mixture on each and fold over the dough into a triangle.
Seal edges well.(You will have about two-thirds of the pork mixture left.)
Heat the oil in a saucepan; saute the onions for 5 minutes.
Add the remaining pork mixture and saute for 5 minutes.
Stir in the broth and bring to a boil.
Carefully drop the stuffed noodles into it.
Cover and cook over low heat 15 minutes.
Taste for seasoning and serve in deep bowls.