Keefer court sticky rice dumplings
Yield: 20 Servings MM
Ingredients:
- 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
Instructions:
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.
