How To make Keefer Court Sticky Rice Dumplings

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.