Keefer court sticky rice dumplings

Yield: 20 servings

Measure Ingredient
3 cups Glutinous Rice Flour
½ cup Sugar
1 cup Water
4 ounces Pork loin
1 teaspoon Rice wine
½ tablespoon Cornstarch
¼ teaspoon Salt
4 teaspoons Oil
1 teaspoon Small chopped bamboo shoot
1 teaspoon Chopped green onion
½ teaspoon Soy sauce
1 teaspoon Sesame oil
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Monosodium glutamate
\N \N (opt.)
¼ teaspoon Sugar
1 teaspoon Cornstarch
½ cup Water
4 ounces Dry shrimp
8 cups 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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