| 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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