- 6 dried black mushrooms
- 2 1/2 ounces ground pork
- 1 1/2 ounces raw medium shrimp
- 1/4 cup chopped green onion
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster-flavored sauce
- 1 teaspoon Chinese rice wine
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
- 3/4 pound glutinous rice flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 cup water
- 3 tablespoons gin
- Vegetable oil for deep-frying
- Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
- Remove the shrimp shells, de-vein and mince.
- In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt and white pepper. Mix well.
- In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder. Make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes.
- Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into ten 1-inch pieces. Roll each portion into a ball and cover with a damp towel.
- With your finger tips flatten one portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.
- Fry dumplings in 2 inches of oil heated to 350 degrees about 3 minutes until they float to the top and turn golden brown. Remove with the strainer or slotted spoon and drain on paper towels. Serve hot.