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Keefer Court Sticky Rice Dumplings

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KEEFER COURT STICKY RICE DUMPLINGS
 Categories: Rice, Pork, Chinese
      Yield: 20 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  Glutinous Rice Flour
    1/2 c  Sugar
      1 c  Water

MMMMM--------------------------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.
 
MMMMM

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