---------- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Pork, Chinese, Dumplings
       Yield: 20 servings
       3 c  Glutinous Rice Flour
     1/2 c  Sugar
       1 c  Water
       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
     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.