Title: Keefer court sticky rice dumplings
 Categories: Rice, Pork, Chinese
      Yield: 20 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  Glutinous Rice Flour
    1/2 c  Sugar
      1 c  Water

MMMMM--------------------------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.