Title: Keefer Court Sticky Rice Dumplings
Categories: Pork Chinese Rice
Yield: 20 Servings

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.

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