📝 About This Recipe
A crown jewel of the Cantonese dim sum tradition, Ham Sui Gok offers an extraordinary contrast of textures that delights the palate. These 'Fried Glutinous Rice Balls' feature a shatteringly crisp, bubbly exterior that gives way to a sweet, chewy mochi-like dough and a savory, umami-rich pork filling. Perfectly balanced between sweet and salty, they are the ultimate morning indulgence for any Asian brunch spread.
🥗 Ingredients
The Savory Filling
- 150 grams Ground Pork (not too lean, 80/20 mix is best)
- 1 tablespoon Dried Shrimp (soaked in warm water and finely minced)
- 2 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 2 tablespoons Garlic Chives (finely chopped)
- 2 tablespoons Jicama or Water Chestnuts (finely diced for crunch)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Cornstarch (mixed with 1 tbsp water for a slurry)
The Dough (Outer Shell)
- 225 grams Glutinous Rice Flour (the foundation for the chewiness)
- 30 grams Wheat Starch (provides structure and crispiness)
- 50 grams Sugar (for the signature sweet shell)
- 40 grams Lard or Vegetable Shortening (at room temperature)
- 120 ml Boiling Water (must be boiling to gelatinize the starch)
- 40-60 ml Cold Water (added gradually to reach dough consistency)
For Frying
- 1 quart Neutral Frying Oil (Peanut, Canola, or Grapeseed oil)
👨🍳 Instructions
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1
Prepare the filling: Heat a tablespoon of oil in a wok over medium-high heat. Sauté the minced garlic, dried shrimp, and shiitake mushrooms until fragrant, about 2 minutes.
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2
Add the ground pork to the wok. Break it apart with a spatula and cook until browned. Stir in the diced jicama or water chestnuts.
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3
Season with oyster sauce, soy sauce, and a pinch of sugar. Pour in the cornstarch slurry and stir until the mixture thickens into a glossy, cohesive filling. Stir in the garlic chives, remove from heat, and let it cool completely.
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4
Start the dough: In a small bowl, mix the wheat starch with the boiling water. Stir vigorously with chopsticks until it forms a translucent, sticky paste. This 'cooked dough' technique ensures the dumplings don't burst.
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5
In a large mixing bowl, combine the glutinous rice flour and sugar. Add the cooked wheat starch paste and the lard/shortening.
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6
Gradually add the cold water while kneading by hand. You are looking for a dough that feels like soft play-dough—smooth, pliable, and not sticking to your hands.
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7
Divide the dough into 12 equal portions (about 35-40g each). Roll them into smooth balls and cover with a damp cloth to prevent drying.
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8
To assemble, take a dough ball and flatten it into a 3-inch disc with thinner edges. Place a tablespoon of the cooled filling in the center.
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9
Fold the dough over the filling and pinch the edges firmly to seal, then gently roll it between your palms to form an oval, football-like shape.
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10
Heat the oil in a deep pot to 320°F (160°C). It is crucial not to have the oil too hot, or the outside will burn before the inside is cooked.
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11
Carefully lower 3-4 dumplings into the oil. They will sink at first. Use a slotted spoon to gently move them so they don't stick to the bottom.
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12
After 2-3 minutes, the dumplings will float. Increase the heat slightly to 350°F (175°C). Continue frying for another 4-5 minutes, turning frequently, until they are golden brown and the skin looks slightly blistered and crispy.
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13
Drain on a wire rack or paper towels for 2 minutes before serving to allow the crust to set.
💡 Chef's Tips
Always ensure the filling is completely cold before stuffing; warm filling creates steam that will cause the dumplings to explode in the oil. The 'tangzhong' or cooked wheat starch method is the secret to that authentic dim sum texture—don't skip the boiling water step. If the dough cracks while shaping, your hands or the dough are too dry; dampen your palms with a tiny bit of water. Use a thermometer to monitor oil temperature; if it drops too low, the dumplings will be greasy; if too high, they won't puff up properly. For a vegetarian version, substitute pork with finely minced smoked tofu and use vegetarian mushroom sauce instead of oyster sauce.
🍽️ Serving Suggestions
Serve piping hot alongside a pot of Pu-erh or Jasmine tea to cut through the richness of the fried dough. Pair with a side of spicy chili oil or XO sauce for those who enjoy an extra kick. These are traditionally served as part of a 'Yum Cha' spread featuring Siu Mai and Har Gow. Enjoy as a mid-morning snack with a side of pickled cucumbers to provide a refreshing acidic contrast.