Recipe - Keefer Court Sticky Rice Dumplings

DOUGH
3 cup Glutinous Rice Flour
One half cup Sugar
1 cup Water

FILLING
4 ounce Pork loin
1 teaspoon Rice wine
One half tablespoon Cornstarch
One fourth teaspoon Salt
4 teaspoon Oil
1 teaspoon Small chopped bamboo shoot
1 teaspoon Chopped green onion
One half teaspoon Soy sauce
1 teaspoon Sesame oil
One half teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Monosodium glutamate
(opt.)
One fourth teaspoon Sugar
1 teaspoon Cornstarch
One half cup Water
4 ounce Dry shrimp
8 cup Oil for frying

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, stirfry pork mixture until color changes, remove and
drain. Reheat oil and stirfry 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 2inch 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 meatfilled crescents.

Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
Deepfry 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.

Posted by Ewan Grantham. Reposted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini