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Keefer Court Sticky Rice Dumplings

Make Keefer Court Sticky Rice Dumplings at home with Glutinous Rice Flour, Sugar, Water, Pork Loin, and Rice Wine. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1/2 cup
• 1 cup
• 4 oz
• 1 tsp
• 1/4 tsp
• 4 tsp
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 8 cup

Method (preview)

1. 1

   For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces.

2. 2

   For filling: Dice pork, mix with the rice win, cornstarch, and salt.

3. 3

   Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.

4. 4

   Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.

5. 5

   Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.

6. 6

   Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.

7. 7

   Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.

8. 8

   Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.

9. 9

   Repeat, forming 20 meat-filled crescents.

10. 10

    Heat oil for frying in a large wok or kettle until 350 to 375 degrees.

11. 11

    Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.

12. 12

    Remove, drain, and repeat procedure for remaining dumplings.