Keefer Court Sticky Rice Dumplings Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
3 cup: Glutinous Rice Flour,
1/2 cup: Sugar,
1 cup: Water,
FILLING
4 ounce: Pork loin,
1 tsp: Rice wine,
1/2 tbsp: Cornstarch,
1/4 tsp: Salt,
4 tsp: Oil,
1 tsp: Small chopped bamboo shoot,
1 tsp: Chopped green onion,
1/2 tsp: Soy sauce,
1 tsp: Sesame oil,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
1/2 tsp: Monosodium glutamate,
, opt.
1/4 tsp: Sugar,
1 tsp: Cornstarch,
1/2 cup: Water,
4 ounce: Dry shrimp,
8 cup: Oil for frying,
For dough: Mix the rice flour, sugar, and water.
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp