Kalesa ni Maria Filipino Recipes

Home Made Wanton Wrapper

2 c all purpose flour
2 eggs
2-4 tbsp water

Make a well in the flour, drop in eggs nd 2 tbsp water. Knead until dough is smooth and elastic. Roll out on floured board until paper thin. Cut into 3″x3″ squares. Set aside.

Filling:
1/4 k pork
1/4 c chicken, cooked and chopped
1 egg
1/4 tsp pepper
1/3 water chestnut, finely chopped
2 tbsp spring onion, chopped
25 pcs wonton wrapper

Broth:

1 tbsp cooking oil
6 cloves garlic, minced
1/2 onion, chopped
1/4 c shrimps, diced
1/4 tsp pepper
6 c chicken broth
chopped spring onion for garnishing

Mix ingredients for filling. Wrap in wonton wrapper. Set aside. Saute garlic, onion and shrimp in hot oil. Pour in chicken broth and bring to a boil. Drop stuffed wrapper into the broth. Season to taste. Cover and let boil for 15 minutes. Serve hot garnished with chopped spring onion.

1c cooked chicken meat
1/2 c cooked pork
3/4 c water chestnut, chopped
1/2 c cooked ham, chopped
1 egg white
1 tbsp cornstarch
1 1/2 tbsp onion, chopped
2 eggs plus 1 egg white, scrambled then cut in long thin strips
4 slices cooked ham,in long strips
5 c hot chicken broth
14 large cabbage leaves
salt

Chop chicken and pork meat to a paste. Blend in water chestnut and ham. Add egg white and cornstarch, onion, salt. Blend well. Parboil cabbage leaves. Remove midrib from cabbages. On each piece of cabbage leaf, spread about 2 tbsp of mixture, arrange ham and fried egg at the center and roll. Steam for 15 minutes, then cut into 1″ pieces. Arrange compactly in a cup. Pour chicken stock and season with salt

4 1/2 c all purpose flour
3 tsp yeast
1 1/2 lukewarm water
4 tbsp sugar
1/2 c pork lard or vegetable shortening

Dissolve yeast in lukewarm water. When dissolved, add sugar and 1 /2 c flour to make a soft sponge. Beat thoroughly with a wooden spoon. Set aside to rise until double in bulk (about 30-40 minutes). Add remaining flour and 1/4 c fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 c fat. Knead until smooth. Form into balls.

Flatten one ball of dough witht he heel of your hand and put filling in the center. Gather the endges together and seal. Lay siopao on square pieces of paper (sealed side under) and set aside to rise for 20 to 30 minutes.

Filling:
1/2 k pork, cut into small pieces or ground coarsely
2 onions, quartered
1/4 c soy sauce
1/2 c water
2 tsp sugar
6 hard cooked eggs, sliced (optional)

Mix together soy sauce, water, sugar, salt, onions and pork. Cook over low fire until tender. Remove pork from sauce. Use to fill siopao. Add egg slices and steam fr 30 minutes or until done. Serve leftover sauce with siopao.