Try this Keefer Court Sticky Rice Dumplings recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4831 (100%)|
|Amt Per Serving||% DV|
|Total Fat 539.2g||719 %|
|Saturated Fat 43.5g||217 %|
|Monounsaturated Fat 315.5g|
|Polyunsanturated Fat 156.9g|
|Cholesterol 3.6mg||1 %|
|Sodium 5.3mg||0 %|
|Potassium 24.1mg||1 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 15.4g|
|Protein 1.2g||2 %|
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Calories per serving: 4831
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