Keefer Court Sticky Rice Dumplings Recipe

Ingredients

Directions

1. For dough: Mix the rice flour, sugar, and water.
2. Knead into a smooth dough.
3. Roll into a long roll and cut into 20 pieces.
4. For filling: Dice pork, mix with the rice win, cornstarch, and salt.
5. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.
6. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.
7. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.
8. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.
9. Taking one of the dough pieces, flatten with the palm on a hard surface.
10. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.
11. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.
12. Repeat, forming 20 meat-filled crescents.
13. Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
14. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.
15. Remove, drain, and repeat procedure for remaining dumplings.
16. Makes 20.