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

  2. Title: KEEFER COURT STICKY RICE DUMPLINGS

  3. Categories: Rice, Pork, Chinese, Dumplings

  4. Yield: 20 servings

  5. --DOUGH--

  6. 3 c Glutinous Rice Flour

  7. 1/2 c Sugar

  8. 1 c Water

  9. --FILLING--

  10. 4 oz Pork loin

  11. 1 ts Rice wine

  12. 1/2 tb Cornstarch

  13. 1/4 ts Salt

  14. 4 ts Oil

  15. 1 ts Small chopped bamboo shoot

  16. 1 ts Chopped green onion

  17. 1/2 ts Soy sauce

  18. 1 ts Sesame oil

  19. 1/2 ts Salt

  20. 1/4 ts Black pepper

  21. 1/2 ts Monosodium glutamate

  22. (opt.)

  23. 1/4 ts Sugar

  24. 1 ts Cornstarch

  25. 1/2 c Water

  26. 4 oz Dry shrimp

  27. 8 c Oil for frying

  28. For dough: Mix the rice flour, sugar, and water. Knead into a smooth

  29. dough. Roll into a long roll and cut into 20 pieces.

  30. For filling: Dice pork, mix with the rice win, cornstarch, and salt.

  31. 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

  32. until fragrant.

  33. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch,

  34. and water; add to bamboo shoots and onions. Bring to a boil, stirring,

  35. then add the pork mixture and the dry shrimp; stir together, then remove

  36. from heat; let cool.

  37. Taking one of the dough pieces, flatten with the palm on a hard

  38. surface. Using tips of fingers, press into a 2-inch flat circle; use a

  39. little oil on your fingers if dough is very sticky. Place a portion

  40. (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.

  41. 350 to 375 degrees.

  42. Deep-fry half the dumplings until they rise to the surface and are golden

  43. 4 to 5 minutes. Remove, drain, and repeat procedure

  44. for remaining dumplings.

  45. Makes 20.

  46. Posted by Ewan Grantham. Reposted by Fred Peters. --

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