Fried Glutinous Rice Dumplings (鹹水角)
these pillow-soft Ham Sui Gok are fried until bubbly, golden, and iconically chewy. They’re JUST like how you’d get at yum cha, only better with all the fresh ingredients and added spices!
A DIM SUM FAVORITE
If there’s a dish that I always crave at my local yum cha restaurant, it’s a plate of deliciously chewy and succulent Ham Sui Gok fresh out of the fryer.
There’s nothing quite like that first bite of a Cantonese fried dumpling, so beautifully humble and loaded with porky goodness.
But when it’s homemade…boy, they’re SOMETHING ELSE.
Just its gorgeous bubbly golden crust alone is enough to make anyone weak in the knees.
Then enter that stretchy glutinous fried dough with just the perfect amount of chew. No doubt, your mouth will be demanding this after MORE.
It’s not over yet, though. Inside that incredible outer layer are tiny pork bits that just pop with juices infused in iconic Cantonese spices.
They’re so good that you won’t be able to wait to have the next!
– Chopped Lean pork marinated with salt, pepper, sugar, soy sauce, oyster sauce, and sesame oil, and corn starch
– chopped up onion, carrot, rehydrated shiitake mushroom, rehydrated shrimp
– soy sauce, oyster sauce, sesame oil, hoisin sauce
– salt, sugar, and white pepper
– 500gram glutinous rice flour
– 500gram wheat starch/tang flour
– 150gram brown/white sugar
– 150gram pork lard
– hot water for the wheat starch
– cool water for the dough mixture
– some cooking oil