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Ингредиенты
- 3 c. Glutinous Rice Flour
- 1/2 c. Sugar
- 1 c. Water
- 4 ounce Pork loin
- 1 tsp Rice wine
- 1/2 Tbsp. Cornstarch
- 1/4 tsp Salt
- 4 tsp Oil
- 1 tsp Small minced bamboo shoot
- 1 tsp Minced green onion
- 1/2 tsp Soy sauce
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Monosodium glutamate (opt.)
- 1/4 tsp Sugar
- 1 tsp Cornstarch
- 1/2 c. Water
- 4 ounce Dry shrimp
- 8 c. Oil for frying
Инструкции
- For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pcs.
- For filling: Dice pork, mix with the rice win, cornstarch, and salt.
- Heat pan and oil, stir-fry pork mix till color changes, remove and drain. Reheat oil and stir-fry the minced bamboo shoot and green onion till fragrant.
- Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add in to bamboo shoots and onions. Bring to a boil, stirring, then add in the pork mix and the dry shrimp; stir together, then remove from heat; let cold.
- Taking one of the dough pcs, 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, mix in half and healthy pinch edges to seal. Repeat, forming 20 meat-filled crescents.
- Heat oil for frying in a large wok or possibly kettle till 350 to 375 degrees.
- Deep-fry half the dumplings till they rise to the surface and are golden and expanded, 4 to 5 min. Remove, drain, and repeat procedure for remaining dumplings.
- Makes 20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 162 | 77% |
| Total Fat 18.24g | 23% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.41g | |
| Cholesterol 19mg | 6% |
| Sodium 274mg | 11% |
| Potassium 39mg | 1% |
| Total Carbs 9.09g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.42g | 6% |
| Protein 3.04g | 5% |
