Keefer Court Sticky Rice Dumplings

1. 1

   For dough: Mix the rice flour, sugar, and water.

2. 2

   Knead into a smooth dough.

3. 3

   Roll into a long roll and cut into 20 pieces.

4. 4

   For filling: Dice pork, mix with the rice win, cornstarch, and salt.

5. 5

   Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.

6. 6

   Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.

7. 7

   Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.

8. 8

   Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.

9. 9

   Taking one of the dough pieces, flatten with the palm on a hard surface.

10. 10

    Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.

11. 11

    Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.

12. 12

    Repeat, forming 20 meat-filled crescents.

13. 13

    Heat oil for frying in a large wok or kettle until 350 to 375F (190C).

14. 14

    Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.

15. 15

    Remove, drain, and repeat procedure for remaining dumplings.

* Per serving · 4 servings · Values may vary.