Keefer Court Sticky Rice Dumplings

---------- Recipe via Meal-Master (tm) v8.02

Title: KEEFER COURT STICKY RICE DUMPLINGS
Categories: Rice, Pork, Chinese, Dumplings
Yield: 20 servings

-----------------------------------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

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.

Posted by Ewan Grantham. Reposted by Fred Peters.

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