Instructions: 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.

For the Filling: Soak the mushrooms in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove excess water. Discard the stems and mince the caps.

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.

For the Dumpling

Preparation: 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.

Pour 2 inches of oil into a 2-quart sauce pan. Heat to 350 degrees. Carefully slide the dumplings, a few at a time, into the oil. Once they float to the top, use a Chinese wire strainer or slotted metal spoon to keep them submerged in the oil until golden brown, about 3 minutes. Remove with the strainer or slotted spoon and drain on paper towels. Repeat with the remaining dumplings. Serve hot.

This recipe yields 5 servings.

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