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1
For dough: Mix the rice flour, sugar, and water.
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2
Knead into a smooth dough.
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3
Roll into a long roll and cut into 20 pieces.
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4
For filling: Dice pork, mix with the rice win, cornstarch, and salt.
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5
Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.
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6
Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.
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7
Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.
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8
Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.
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9
Taking one of the dough pieces, flatten with the palm on a hard surface.
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10
Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.
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11
Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.
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12
Repeat, forming 20 meat-filled crescents.
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13
Heat oil for frying in a large wok or kettle until 350 to 375F (190C).
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14
Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.
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15
Remove, drain, and repeat procedure for remaining dumplings.
