How to Make Ham Sui Gok (Cantonese Glutinous Rice Dumplings) | Crispy Fried Dumplings Recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a vegetarian option.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral substitute that is less expensive.

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and cheaper.

In a bowl, mix ground pork with white pepper, soy sauce, sugar, and salt.

Add chopped onions, carrots, mushrooms, and dried shrimp. Stir-fry the mixture for a few minutes until fragrant.

Add Chinese five-spice powder, sesame oil, oyster sauce, soy sauce, and cornstarch slurry. Stir until thickened. Set aside to cool.

In a stand mixer, combine the glutinous rice flour and sugar. Gradually add water while mixing to form a smooth dough.

In a separate bowl, mix the wheat starch flour with boiling water to create a paste.

Add the paste to the dough, then mix in the pig lard. Continue kneading until the dough is smooth and elastic.

Divide the dough into small portions. Roll each portion into a ball, then flatten it into a small disc.

Place a spoonful of the cooled filling in the center. Carefully fold and seal the edges, shaping it into a semi-circular dumpling.

Heat oil in a wok to about 150°C (low heat). Gently fry the dumplings, moving them around to cook evenly.

Once they form a crispy coating, increase the heat to 180°C and continue frying until they turn golden brown and crispy (around 15 minutes).

Remove from the oil and drain.

Serve your crispy Ham Sui Gok hot with soy sauce or your favorite dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens