ham sui gok

If you&#039;ve never made Ham Sui Gok at home before, now&#039;s the time. These gorgeous fried glutinous dumplings are a favorite at yum cha restaurants for their delicious porky goodness and wonderfully chewy skin!

Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

wheat starch

glutinous rice flour

g / 1/5 US cup sugar

120 mL / 1/2 US cup water ((for the dough))

mL / 1/8 US cup cooking oil ((use one with a neutral flavor))

300 g / 0.7 lb pork belly/mince

tsp salt

tsp light soy sauce

tsp pepper

corn

g / 0.07 lb pickled radish ((optional))

g / 0.09 lb dehydrated shiitake mushroom

g / 0.07 lb rehydrated scallop

water chestnut ((found in tins in Asian grocery stores))

shallot

tbsp ginger

tsp five spice powder

salt ((or

tsp sugar ((or

tsp sesame oil

oyster sauce

shaoxing rice wine

water

tbsp cooking oil

Mix the wheat starch with the water until it forms a dough.

Pour the glutinous rice flour into a new bowl and make a well for the sugar and wheat starch ball to go in the center.

Add the remaining water in and dissolve the sugar and wheat starch dough by messaging them with your hands. When mixed together, knead it into the glutinous rice flour until it forms a larger dough then work in the oil until incorporated.

Let it rest in plastic glad wrap while you work on the filling.

Dice the pork belly into 0.5cm (0.2&quot;) pieces and marinate with the pepper, salt, light soy sauce and 2 tbsp starch water.

Finely chop the rehydrated shrimp, scallops, shiitake mushrooms, pickled radish, water chestnuts, purple shallots and ginger.

Add oil to a pan on medium heat and brown the purple shallots and ginger.

Turn the heat up to high, add the mushrooms, scallops, shrimp and water chestnuts in to stir fry for 2 minutes.

Add the pork belly in along with the five spice powder, sugar, salt, pepper, oyster sauce, shaoxing rice wine, sesame oil and starch water. Cook for 5 minutes or until completely cooked, then set aside to cool.Note: Make sure to mix the starch in water until it becomes a slurry and pour it in at the very end.

Take the dough out and work it until it is flexible. If it is too dry, knead 1/2 tbsp water in at a time to get the desired consistency.

Roll the dough into a long log and divide it into 15 segments.

Roll the dough into a ball and flatten it using your hand then gently stretch the rim until it is 10cm (4&quot;) wide or large enough for the filling.

Add 1 tbsp of the cooked pork in the center of the dough.

Bring the left and right sides together and pinch the join close from top to bottom until it encloses the filling.

Roll the dumpling until it forms a long round ball.

Set your fryer up and fry the dumplings on medium heat for 5 minutes or until they start to brown. Just before they&#039;re ready, increase the heat to high and fry until golden.

Serve the Ham Sui Gok fresh and hot as is!

Learn how to make the essential dim sum pick, Ham Sui Gok!

Fried Glutinous Rice Dumplings (鹹水角)

oz wheat starch

oz glutinous rice flour

oz water

1.5 oz white sugar

lard

0.5 oz dried shrimp

oz pork butt

salt

cornstarch

oz turnip

0.5 oz dried shiitake mushroom

garlic

oz celery

green onion

cilantro

tbsp Yóu Yóu tea seed oil

0.25 tsp white pepper powder

sesame oil

750 ml Yóu Yóu tea seed oil

Make dough

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.

Prepare ingredients

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.

Stir-fry filling

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

Season filling

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

Wrap dumplings

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.

Deep-fry dumplings

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.

Taste test & plate

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

Ham Sui Gok (咸水角) are Cantonese fried dumplings with a chewy glutinous rice dough and a savory pork filling. This recipe is the real deal!

Ham Sui Gok (Cantonese Fried Glutinous Rice Dumplings)

rice

sugar

lard ((softened, but not melted))

¼ cup finely diced rehydrated shiitake mushrooms

neutral oil

ginger

shallots

pork

shrimp

turnip

Shaoxing wine

soy sauce

⅛ teaspoon five spice powder

Salt ((to taste))

cilantro ((may substitute chives

In a heatproof bowl, combine the wheat starch and boiling water. Mix with chopsticks or a spoon until all the wheat starch is moistened. Cover and set aside. In a separate large mixing bowl, combine the sticky rice flour, sugar and salt. Add the room temperature water, and stir until well-combined.

Next, add the wheat starch dough and lard to the large mixing bowl. Knead everything together for about 10 minutes until you have a soft dough ball. Use a little sticky rice flour if the dough gets too sticky during kneading, but try not to use too much or the dough will be dry. It should be pliable without cracking and stiff enough to hold its shape. If your dough cracks, you need a little bit more water. If the dough droops or sags, you need a bit more sticky rice flour.

Cover the dough and let it rest in the refrigerator for 3 hours or overnight.

Make the dough:

Soak the shiitake mushrooms in cold water overnight or in boiling water for 2 hours. Squeeze them dry, finely chop, and set aside. (Save the mushroom water.)

Heat your wok over medium-high heat until it starts to smoke. Add the oil, garlic, ginger and shallots. Stir-fry for 1 minute until fragrant. Add the pork, and stir-fry until it’s opaque. Next, add the shiitake mushrooms, dried shrimp, and salted turnip. Stir-fry for a few minutes.

Add the water or mushroom soaking liquid, Shaoxing wine, dark soy sauce, oyster sauce, and five spice powder. Stir and cook for a few minutes, then add salt to taste. Next, add the cornstarch slurry, stirring until the mixture thickens. Remove from the wok and cool. Once cooled, mix in the cilantro, and the filling is ready.

Make the filling:

Once the dough is done chilling, divide it into 14 equal pieces, each weighing about 50g. Cover them with a kitchen towel to keep them from drying out.

Working with one piece of dough at a time, roll it into a smooth ball between your palms, then create a crater, pressing around the “crater” walls to even them out. Add 1 tablespoon filling to the well you made in the middle, and seal the opening to create a half-moon shaped dumpling.

Repeat the process with how ever many you want to serve. Store in the refrigerator for later if you don’t need all 14 of them. It’s best to fry them fresh when needed, rather than re-heating cooked ones.

Assemble the ham sui gok:

Fill a small, deep pot about halfway with oil (i.e. deep enough to submerge the ham sui gok). Place over medium-high heat until the oil temperature reaches 325°F/163°C. Carefully lower 4-5 ham sui gok into the oil, stirring gently so they don’t stick to the bottom of the pot or each other.

After frying for 1 minute, turn off the heat, and continue frying in the residual heat for another 7-8 minutes, or until they float to the surface. At this point, the dough is cooked through, and the oil temperature will have fallen to around 280°F/138°C.  After 8 minutes, turn on the heat to medium-low and fry for another 7 minutes to crisp up the outside of the ham sui gok, adjusting the heat to keep the oil temperature around 310-325°F (154-163°C)—no higher.

If the oil temperature is too low, the ham sui gok may deflate once out of the fryer. If the oil temperature is too high, they will burst open. I had these in Shenzhen recently (see pictures below). They also deflated a little, but if this happens to you, don’t worry. It does not affect the taste!

Fry the ham sui gok:

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