When mom came to stay with is for a while she made all SORTs of yumm foods. Before she left she made a boat load of Boazi and froze them for us. This is inspired by hers but also combines Diane’s Won Ton flavors. They turned out fantastic and Jacob loves them.

Boazi Filling

1 Kilo Ground Pork
1/2 Kilo Shrimp (cleaned and ground)
3 Tbsp Corn Starch
3 Tsp Five Spice
2-3 Green Onions
1/2 Bunch Cilantro
1 Cup Chinese Dried Mushrooms (hydrated and chopped)
1 Medium Piece Ginger Root
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Cups Finely Chopped Cabbage (Nappa)

Put dried mushrooms in a bowl and fill with hot water. Place another bowl on top to hold them down into the water to hydrate and set aside.

Clean and grind shrimp and pork. Chop cabbage into very fine pieces. Chop very fine or put green onions, cilantro, mushrooms, and ginger into food processor.

Mix everything together.

Boazi Dough

3 Cups Flour
3 Tbsp Active Dry Yeast
2 Tbsp White Sugar
2 Tsp Salt
1-1 1/2 Cups Warm Water

Mix dry ingredients in a large bowl. Slowly add warm water a little at a time. Thoroughly mix before adding more. Kneed dough until thoroughly mixed. It should be slightly dry and not sticky. Place in a covered bowl somewhere high to ferment for at least an hour.

Once doubled in size punch out the air and work into a roll. Let rest then cut into pieces. Roll the pieces into slightly thick skins and fill.

Steam or pan fry.