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Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)
5 from 12 votes

Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)

Ham Sui Gok are deep-fried glutinous rice dumplings filled with a savory mixture of ground pork, dried shrimp, Chinese mushrooms, water chestnuts, and aromatics like garlic chives. Their chewy and slightly sweet outer dough made from glutinous rice flour contrasts with the flavorful, tender filling, which is seasoned with traditional Chinese five-spice and soy-based sauces. These dumplings require a careful preparation of both the dough and the filling, including an overnight refrigeration step to enhance flavor and texture. They are deep-fried until golden and crisp, perfect as a snack or appetizer.

Prep Time
2 hrs 30 mins
Cook Time
12 mins
Total Time
2 hrs 42 mins
Servings: 14
Calories: 121 kcal
Course: Side Dish, Appetizer
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Add in the fried shallot, shrimp, and mushroom.
  4. Next, add in the carrot, water chestnut and garlic, continue to cook for 2 more minutes.
  5. Make the cornstarch slurry by mixing cornstarch and water in a small bowl.
  6. 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.
  7. Remove from heat and transfer to a clean bowl to cool down.
  8. Add in the garlic chives and give the mixture a stir.
  9. Cover the filling and chill in the fridge overnight.
Make the dough:
  1. In a heat-proof glass bowl, add the wheat starch.
  2. Pour in boiling water and stir with a pair of chopsticks until the dough comes together.
  3. Cover with cling wrap and let it rest for 5 minutes. (This is the cooked wheat starch-water dough).
  4. In a separate bowl, combine the glutinous rice flour, sugar, lard and cold water.
  5. Add in the cooked wheat starch-water dough and knead it into the dough until smooth.
  6. Dust about 1 tablespoon of glutinous rice flour on your work surface.
  7. Divide the dough into 14 pieces, about 33g each.
  8. Flatten the dough ball into a flat disc with your palm/rolling pin and add about 1 ½ teaspoon of filling.
  9. Fold it in half to enclose and pinch to seal on top. The shape should be similar to a boat.
  10. Be sure not to overfill as it will be difficult to seal.
  11. Repeat with the remaining.
Fry the dumplings:
  1. Heat up a small pot or wok with peanut oil at medium heat, at 300°F/149°C.
  2. Working in batches, place dumplings into the oil. Watch that they don't stick to each other.
  3. Remove pot from the heat and wait for the dumplings to form oil blisters on the skin and float to the top.
  4. Once they float, return to the heat (back to 300°F/149°C) and fry for 10-12 minutes until golden in colour.
  5. Remove the fried dumplings and place onto paper towel to drain any excess oil. 
  6. Serve immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 121

% 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.