INGREDIENTS

INSTRUCTIONS

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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