Preparation:
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. |
