DIM SUM - Crispy Fried Dumpling Recipe (Cantonese Ham Sui Gok)

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Dissolve the 60 g of sugar in the 155 g of room-temperature water. Mix this into the glutinous rice flour to form a rough dough and set aside.
2. Pour the 85 g of boiling water over the wheat starch, stir, then knead into a smooth dough. Knead this together with the glutinous rice dough into one piece.
3. If the dough is too stiff, tear off about 40 g, microwave it for 25 seconds or boil it for 2 minutes, then knead it back into the large piece until well combined.
4. Knead in the 60 g of room-temperature lard until fully absorbed. Refrigerate the dough for 40 minutes.
5. Soak the dried shiitake and dried shrimp for 2 hours, then dice them finely. Keep the soaking liquid.
6. Dice the jicama, salted radish and pork belly into 1/4-inch cubes.
7. Add the pork belly to the wok over medium-low heat and stir for 3 to 5 minutes until 2 to 3 tbsp of fat has rendered. Push the pork aside, then add the garlic, shallot, ginger, mushroom and dried shrimp and stir over medium heat for a few minutes until fragrant.
8. Add the diced jicama and season with soy sauce, oyster sauce, dark soy sauce, sugar and white pepper. Stir well.
9. Mix the cornstarch with the 1/3 cup of soaking liquid, pour into the wok and stir until the filling binds.
10. Stir in the sesame oil, then remove the filling from the wok and let it cool. Mix in the chives or scallions.
11. Divide the dough into 20 pieces of about 30 g each and roll each into a smooth ball.
12. Flatten a ball in your palm, shape it into a small bowl, add about 15 g of filling, fold in half and pinch the edge closed. Repeat with the rest.
13. Heat the frying oil to 380°F (190°C), then carefully slide in the dumplings and fry for 5 to 8 minutes until golden brown.

Summarized from Souped Up Recipes's video. Watch it for the details.

More recipes with

GarlicGingerMushroomShallotShiitake mushroomPork bellyRadishDried shrimp