Imagine biting into a golden-brown, crispy exterior that gives way to a soft, chewy glutinous rice shell, revealing a savory filling that dances with flavors of tender pork, smoky ham, and earthy mushrooms. Ham Sui Gok isn't just a dumpling - it's a culinary adventure that transports you straight to the bustling street markets of Southern China, where every bite tells a story of tradition and taste. Whether you're a dim sum enthusiast or a curious food lover, this recipe will transform your kitchen into a gourmet Chinese restaurant!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 10 dumplings
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup water
- 1/2 cup minced pork
- 1/4 cup diced ham
- 1/4 cup chopped mushrooms
- 1 tablespoon soy sauce
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine glutinous rice flour with water and knead into a smooth, elastic dough. Cover and let rest for 15 minutes to allow the flour to fully absorb the moisture.
- Prepare the filling by heating a pan over medium heat. Add minced pork and cook until it's no longer pink, breaking it into small pieces.
- Add diced ham and chopped mushrooms to the pork. Season with soy sauce and stir-fry for 3-4 minutes until ingredients are well combined and slightly caramelized. Remove from heat and let cool completely.
- Divide the dough into 10 equal portions. Flatten each portion into a thin circle about 3 inches in diameter.
- Place a spoonful of the prepared filling in the center of each dough circle. Carefully fold and seal the edges, creating a half-moon shape. Ensure the edges are completely sealed to prevent filling from leaking during frying.
- Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). The oil should be deep enough to completely submerge the dumplings.
- Carefully lower the dumplings into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until the dumplings are golden brown and crispy.
- Remove dumplings with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes before serving. Serve warm with a side of sweet chili sauce or soy dipping sauce.
Tips
- Dough Consistency is Key: Knead the glutinous rice flour mixture until it's smooth and elastic. The right texture ensures a perfect chewy exterior.
- Temperature Matters: Maintain oil at a steady 350°F (175°C). Too hot, and the outside burns; too cool, and the dumplings become greasy.
- Sealing Technique: Press dumpling edges firmly to prevent filling from leaking during frying. Use wet fingers if the dough is too sticky.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to ensure even cooking and maximum crispiness.
- Drain Well: Let dumplings rest on paper towels to remove excess oil and maintain their crisp texture.
- Serve Immediately: Ham Sui Gok is best enjoyed warm, right after frying when the exterior is at its crispiest.
Nutrition Facts
Calories: kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 15mg
