Recipe for Keefer Court Sticky Rice Dumplings


3 cup glutinous rice flour
1/2 cup sugar
1 cup water

4 oz pork loin
1 teaspoon rice wine
1/2 tablespoon cornstarch
1/4 teaspoon salt
4 teaspoon oil
1 teaspoon small chopped bamboo shoot
1 teaspoon chopped green onion
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 (opt.)
1/4 teaspoon sugar
1 teaspoon cornstarch
1/2 cup water
4 oz dry shrimp
8 cup oil for frying


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.

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