Step 1

Put the wheat starch and glutinous rice flour into two separate bowls. Into the bowl of wheat starch, add hot water and carefully knead for 30 seconds.

Step 2

Rinse the dried shrimp, and then soak in warm water for 8-10 minutes to rehydrate them. Do the same with the dried shiitake mushrooms.

Step 3

With the stove on high, heat the wok for about 30 seconds, and then add Yóu Yóu tea seed oil.

Step 4

Season with salt, oyster sauce, and light soy sauce and stir-fry for a bit. Then add white pepper powder.

Step 5

Make sure that the filling has cooled down and the dough has rested in the refrigerator for at least an hour before wrapping the ham sui gok.

Step 6

Turn the stove on to high and pour the Yóu Yóu tea seed oil into the pot, enough to cover the amount of ham sui gok you're cooking.

Step 7

When the ham sui gok are finished frying, carefully scoop them out of the oil and onto a plate. Enjoy!