Keefer Court Sticky Rice Dumplings

Serves:

Ingredients:

--------- DOUGH ---------
3 c Glutinous Rice Flour
1/2 c Sugar
1 c Water
--------- FILLING ---------
4 oz Pork loin
1 ts Rice wine
1/2 tb Cornstarch
1/4 ts Salt
4 ts Oil
1 ts Small chopped bamboo shoot
1 ts Chopped green onion
1/2 ts Soy sauce
1 ts Sesame oil
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Monosodium glutamate
(opt.)
1/4 ts Sugar
1 ts Cornstarch
1/2 c Water
4 oz Dry shrimp
8 c Oil for frying
--------- DOUGH ---------
--------- FILLING ---------

Method:

For dough: Mix the rice flour, sugar, and water.
Knead into a smooth dough.
Roll into a long roll and cut into 20 pieces.
For filling: Dice pork, mix with the rice win, cornstarch, and salt.
Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.
Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.
Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.
Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.
Taking one of the dough pieces, flatten with the palm on a hard surface.
Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.
Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.
Repeat, forming 20 meat-filled crescents.
Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.
Remove, drain, and repeat procedure for remaining dumplings.
Makes 20.