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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. -- --DOUGH--

  3. 3 c Glutinous Rice Flour

  4. 1/2 c Sugar --

  5. 1/2 ts Salt

  6. 1/4 ts Black pepper

  7. 1/2 ts Monosodium glutamate

  8. (opt.)

  9. 1/4 ts Sugar

  10. 1 t Cornstarch

  11. 1/2 c Water

  12. 4 oz Dry shrimp

  13. 8 c Oil for frying --

  14. 1 c Water

  15. --FILLING- -- 4 oz Pork loin

  16. 1 t Rice wine

  17. 1/2 tb Cornstarch

  18. 1/4 ts Salt

  19. 4 ts Oil

  20. 1 t Small chopped bamboo shoot

  21. 1 t Chopped green onion

  22. 1/2 ts Soy sauce

  23. 1 t Sesame oil

Instructions Jump to Ingredients ↑

  1. For dough: Mix the rice flour, sugar, and water. Knead into a smoothdough. Roll into a long roll and cut into 20 pieces.

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

  3. Heat pan and oil, stir-fry pork mixture until color changes, remove anddrain. Reheat oil and stir-fry the chopped bamboo shoot and green onionuntil fragrant.

  4. 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 removefrom heat; let cool.

  5. Taking one of the dough pieces, flatten with the palm on a hardsurface. Using tips of fingers, press into a 2-inch flat circle; use alittle 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 andpinch edges to seal. Repeat, forming 20 meat-filled crescents.

  6. Heat oil for frying in a large wok or kettle until 350 to 375 degrees.

  7. Deep-fry half the dumplings until they rise to the surface and are goldenbrown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedurefor remaining dumplings.

  8. Makes 20.

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