Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough.
- 300 g minced pork
- 4 pcs dried shiitake mushroom, rehydrated and finely diced
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 3 pcs spring onions, finely chopped
- 2/3 cup water
- 3 tsp cornstarch
- 2 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- ground white pepper
- peanut oil
- 2 cups glutinous rice flour
- 2/3 cup wheat starch or tang flour
- 2/3 cup boiling water
- 3/4 cup water
- 1/3 cup sugar
- In a wok add a small amount of oil then sauté garlic.
- Add the minced pork and shiitake mushrooms and cook until pork turns light brown.
- In a bowl combine water, cornstarch, oyster sauce, soy sauce, sugar, sesame oil and ground white pepper, mix well and pour into the wok. Stir fry and simmer for 3 minutes or until it the sauce thickens.
- Add the carrots and spring onions and cook for 2 more minutes. Set it aside and let it cool.
- In a large bowl place your wheat starch or tang flour then pour the boiling water. Mix together until it forms a thick dough.
- Mix in the glutinous rice flour and sugar then slowly add the water, using your hands slowly mix it to form a dough, it should be just right not too dry and not to wet just enough for it to form and shape.
- Pinch a golf ball sized dough and flatten it out with your fingers, add some filling roughly two teaspoons. Close and seal the dough, set it aside then repeat it with the remaining.
- Prepare a wok, fill with oil for deep frying then deep fry dumplings in medium heat (not very hot, it will easily burn) until golden brown. Serve.
I wanna make those! Look so good! Wheat starch is not wheat flour, right? Gluten free?
Yes Wheat starch is not wheat flour, they also call it tang flour. Not sure if its gluten free though, i think not because of the starch
I LOVED dumplings as a kid! LOVED THEM!! These look amazing! I love that they have a little surprise waiting for you inside 😉
This looks absolutely delicious!
Just about my favorite dim sum item. Of course, if you put some other dumpling up, I’d probably say the same thing. 🙂
Tried this recipe a few days ago. Tasted great, but the pastry appeared to harden quite a bit on the outside while cooking but would not get the golden brown colour. I used a fryer, so the lowest temperature that could be achieved was 150°C (302°F). Maybe that was still too hot. I wonder what cooking temperature is recommended for this dish.
Also, the pastry is quite difficult to work with, easily breaking when one tries folding the dumplings. Next time I’ll probably add a little more water.
I will try to measure the temperature the nexst time I cook this, I only use a wok and some “guestimates” if it hot
Is there a substitute for wheat starch?
I am afraid no, that gives it that nice texture
Ok, I tried it – substituting the tang flour with arrowroot powder/starvh. basically take off a third off the water. Its not as good as with tang flour. Buts definitely better than expected.
HI the recipe calls for tang flour is that rice flour ? Thanks e
Hi its different, Tang Flour is also called wheat starch cant replace it, that gives it a nice texture on the outside.
Tried making this yesterday but used minced chicken instead. Its nearly as close the Chinese restaurants. Yum
Ohhh that sounds nice, you made me think I should try this with minced prawns too
How many does this make?
If I can remember correctly around 12 to 15 pcs
hi my family love this recipe when i tried making but how to keep in crunchy after frying? it seems that it become oily and soft after a while. thank you.
Yeah its always the case for this, to lengthen the crispiness, just keep it in a non humid environment
while frying, the dumplings burst, is that due to excessive heat on burner?
Yup, this happens as the steam inside cant escape and happened too quickly because of the heat