Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)
User Reviews
5
Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)
Description
Ham Sui Gok (咸水角) are traditional fried dumplings crafted with a dough of glutinous rice flour and wheat starch, combined with pork lard and sugar. The dumpling dough is unique for its pleasantly chewy texture, which comes from the glutinous rice flour base and a balance of boiling and cold water. Inside, the filling is a rich blend of ground pork, dried shrimp, soaked Chinese mushrooms, diced carrot, water chestnut, garlic, and garlic chives, infused with Chinese five-spice, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and a touch of sugar. The filling is cooked thoroughly, thickened slightly with a cornstarch slurry, then chilled overnight to meld flavors and firm up. The dumplings are then shaped and deep-fried in peanut or neutral oil until the exterior turns crisp and golden. This combination offers a satisfying contrast between the chewy, slightly sweet exterior and the savory, textured filling inside.
The balance of aromatics like garlic and ginger with the savory umami bursts from dried shrimp and mushrooms adds depth to the filling. The addition of crunchy vegetables like water chestnuts preserves textural interest. The resting and chilling step is important to help the filling bind well and to ease shaping.
Ingredients
- ½ C garlic chives
Filling:
- 1 tablespoon vegetable oil
- 1 tablespoon shallot chopped
- 2 tablespoon dried shrimp optional
- 4 Chinese mushrooms soaked overnight and diced
- 150 g ground pork
- ½ teaspoon five-spice powder Chinese
- ¼ teaspoon salt sea salt
- 2 teaspoon soy sauce
- ⅛ teaspoon black pepper
- 1 teaspoon ginger minced
- 60 g carrot diced, half small, parentheses removed
- 80 g water chestnut diced, about half can
- 1 tablespoon garlic minced
Cornstarch slurry:
- 2 teaspoon corn starch
- 3 tablespoon water
Seasoning:
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
Dumpling dough:
- 60 ml water boiling
- 40 g wheat starch
- 160 g glutinous rice flour
- 60 g granulated sugar
- 30 g pork lard or refined coconut oil
- 125 ml water cold
For frying:
- 2-3 C peanut oil or neutral high smoke-point oil
Instructions
Make the filling:
- Heat up a wok or frying pan with 1 tablespoon of oil and stir fry the shallot, dried shrimp (if using) and diced mushrooms until fragrant, about 2-3 minutes. Transfer to a bowl and set aside.
- Add in the ground pork, 5-spice powder, sea salt, 2 teaspoon soy sauce, black pepper and minced ginger. Continue to cook until the pork is no longer pink and cooked through.
- Add in the fried shallot, shrimp, and mushroom.
- Next, add in the carrot, water chestnut and garlic, continue to cook for 2 more minutes.
- Make the cornstarch slurry by mixing cornstarch and water in a small bowl.
- Add in the seasonings: 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, and cornstarch slurry and cook for another 2 minutes.
- Remove from heat and transfer to a clean bowl to cool down.
- Add in the garlic chives and give the mixture a stir.
- Cover the filling and chill in the fridge overnight.
Make the dough:
- In a heat-proof glass bowl, add the wheat starch.
- Pour in boiling water and stir with a pair of chopsticks until the dough comes together.
- Cover with cling wrap and let it rest for 5 minutes. (This is the cooked wheat starch-water dough).
- In a separate bowl, combine the glutinous rice flour, sugar, lard and cold water.
- Add in the cooked wheat starch-water dough and knead it into the dough until smooth.
- Dust about 1 tablespoon of glutinous rice flour on your work surface.
- Divide the dough into 14 pieces, about 33g each.
- Flatten the dough ball into a flat disc with your palm/rolling pin and add about 1 ½ teaspoon of filling.
- Fold it in half to enclose and pinch to seal on top. The shape should be similar to a boat.
- Be sure not to overfill as it will be difficult to seal.
- Repeat with the remaining.
Fry the dumplings:
- Heat up a small pot or wok with peanut oil at medium heat, at 300°F/149°C.
- Working in batches, place dumplings into the oil. Watch that they don't stick to each other.
- Remove pot from the heat and wait for the dumplings to form oil blisters on the skin and float to the top.
- Once they float, return to the heat (back to 300°F/149°C) and fry for 10-12 minutes until golden in colour.
- Remove the fried dumplings and place onto paper towel to drain any excess oil.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 264mg | 11% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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