| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Rice, Pork, Chinese | 20 | Servings |
INGREDIENTS
| 3 | c | Glutinous Rice Flour |
| 1/2 | c | Sugar |
| 1 | c | Water |
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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