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Receta Keefer Court Sticky Rice Dumplings
by Global Cookbook

Keefer Court Sticky Rice Dumplings
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Ingredientes

  • 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

Direcciones

  1. For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pcs.
  2. For filling: Dice pork, mix with the rice win, cornstarch, and salt.
  3. 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.
  4. 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.
  5. 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
  6. (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.
  7. Heat oil for frying in a large wok or possibly kettle till 350 to 375 degrees.
  8. 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.
  9. Makes 20.