|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)|
Mix together the pork, shrimp, anchovy paste, salt, pepper, scallions, garlic, and water chestnuts.
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.