Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)

Ham Sui Gok 咸水角 are savoury Chinese fried glutinous rice dumplings that are served at dim sum restaurants. It features a pork and vegetable filling encased in a slightly sweet, chewy glutinous rice dough.

Course Appetizer, Dim Sum

Cuisine Asian, Chinese

Prep Time 2 30

Cook Time 12

Total Time 2 42

Servings

Calories 121kcal

Author Michelle

Ingredients

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 Chinese 5-spice powder
¼ teaspoon sea salt
2 teaspoon soy sauce
⅛ teaspoon black pepper
1 teaspoon ginger minced
60 g (½ small) carrot diced
80 g (about ½ can) water chestnut diced
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

½ C garlic chives

Dumpling dough:

60 ml boiling water
40 g wheat starch
160 g glutinous rice flour
60 g granulated sugar
30 g pork lard or refined coconut oil
125 ml cold water

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