---------- Recipe via Meal-Master (tm) v8.02

     Title: KEEFER COURT STICKY RICE DUMPLINGS
Categories: Rice, Pork, Chinese, Dumplings
     Yield: 20 servings

-----------------------------------DOUGH-----------------------------------
     3 c  Glutinous Rice Flour
   1/2 c  Sugar
     1 c  Water

----------------------------------FILLING----------------------------------
     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

      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.

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