Keefer Court Sticky Rice Dumplings

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

rice flour, sugar, water, pork loin, rice wine, cornstarch, salt, vegetable oil, bamboo shoots, scallions, soy sauce, sesame oil, salt, black pepper, glutamate, sugar, cornstarch, water, shrimp, vegetable oil

Taken from recipeland.com/recipe/v/keefer-court-sticky-rice-dumpli-37032 (may not work)

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