Glutinous Rice Dumplings (Ham Sui Gok)

Crispy outer layer, chewy and juicy dough, semi-sweet and savoury fill warm gooey meat and vegetable filling, that is what makes this dim sum great! The mixture of textures and flavours it’s a carnival in your mouth. Ham Sui Gok or Haam Seui Gok (鹹水角; xiánshuǐ jiǎo; hàahm séui gok) is what this is called and I order this all the time, it’s one of those items in the dim sum cart that is hard to resist once you had tried it.


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Glutinous Rice Dumplings (Ham Sui Gok) 1

Glutinous Rice Dumplings (Ham Sui Gok)

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 12-15 pcs 1x
  • Category: Snack
  • Cuisine: Chinese

Description

Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough.


Scale

Ingredients

Filling

  • 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
  • salt
  • peanut oil

Pastry


Instructions

Filling

  1. In a wok add a small amount of oil then sauté garlic.
  2. Add the minced pork and shiitake mushrooms and cook until pork turns light brown.
  3. 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.
  4. Add the carrots and spring onions and cook for 2 more minutes. Set it aside and let it cool.

Pastry

  1. In a large bowl place your wheat starch or tang flour then pour the boiling water. Mix together until it forms a thick dough.
  2. 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.

Dumplings.

  1. 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.
  2. 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.

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16 Responses

  1. suituapui says:

    I wanna make those! Look so good! Wheat starch is not wheat flour, right? Gluten free?

  2. GiGi says:

    I LOVED dumplings as a kid! LOVED THEM!! These look amazing! I love that they have a little surprise waiting for you inside 😉

  3. Jeff says:

    This looks absolutely delicious!

  4. Michelle says:

    Just about my favorite dim sum item. Of course, if you put some other dumpling up, I’d probably say the same thing. 🙂

  5. Em says:

    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.

  6. Andrea Foo says:

    Is there a substitute for wheat starch?

  7. Corwin Yu says:

    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.

  8. Emily says:

    HI the recipe calls for tang flour is that rice flour ? Thanks e

  9. Valeria says:

    Tried making this yesterday but used minced chicken instead. Its nearly as close the Chinese restaurants. Yum

  10. Lala says:

    How many does this make?

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