Categories: Rice, Pork, Chinese 
      Yield: 20 servings 
  
-----------------------------------DOUGH----------------------------------- 
      3 c  Glutinous Rice Flour 
    1/2 c  Sugar 
      1 c  Water 
 
----------------------------------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.