1/2 lbground pork
1/2 lbground sirloin
2 Tbspsoy sauce
2 Tbspgranulated sugar
1/2 tspminced ginger root
1/4 tspground black pepper
1 clovegarlic, minced
3 mediumgreen onions, minced
1 tube(s)pillsbury grand buttermilk biscuits
How to Make SHAO-PAO (PORK DUMPLINGS) SALLYE
- Combine all ingredients except biscuits in a mixing bowl. Stir with wooden spoon until well blended.
- Cut biscuits in half to form 16 pieces of dough.
Roll out on floured surface to form 16 thin circles of dough.
- Place 1 heaping tablespoon of meat mixture in the center of each circle of biscuit.
Fold up into a ball, pinching the top together to seal.
- Place balls on rack in steamer pot.
Add water to bottom of pot, but not high enough to touch the dumplings.
Bring water to simmer.
Cover and steam barely simmering for 15 minutes.
- Serve hot.