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
- 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.