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 |
DOUGH
FILLING
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.