📝 About This Recipe
Ham Sui Gok is a crown jewel of Cantonese dim sum, celebrated for its incredible 'mochi-like' contrast of textures. These deep-fried crescents feature a crisp, bubbly exterior that gives way to a sweet, chewy glutinous rice dough and a savory, umami-rich pork filling. It is a masterful balance of sweet and savory that represents the heart of traditional Hong Kong tea house culture.
🥗 Ingredients
The Savory Filling
- 150 grams Ground Pork (with a little fat for moisture)
- 1 tablespoon Dried Shrimp (soaked in warm water and finely minced)
- 2 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 1 tablespoon Preserved Radish (Chai Poh) (rinsed and finely minced)
- 2 stalks Scallions (finely chopped)
- 1 clove Garlic (minced)
Filling Seasoning
- 1 tablespoon Oyster Sauce
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Sugar
- 1 tablespoon Cornstarch Slurry (1 tsp cornstarch mixed with 2 tsp water)
The Dough
- 225 grams Glutinous Rice Flour (sifted)
- 30 grams Wheat Starch (provides structure)
- 50 grams Sugar (essential for browning and flavor)
- 40 grams Lard or Vegetable Shortening (at room temperature)
- 120 ml Boiling Water (must be rolling boil)
- 30-50 ml Cold Water (added gradually)
👨🍳 Instructions
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1
Prepare the filling: Heat a tablespoon of oil in a wok over medium-high heat. Sauté the garlic, dried shrimp, and preserved radish until fragrant, about 2 minutes.
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2
Add the ground pork and diced mushrooms. Stir-fry until the pork is no longer pink, breaking up any large clumps with your spatula.
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3
Add the oyster sauce, soy sauce, sugar, and sesame oil. Toss to coat evenly. Pour in the cornstarch slurry and stir until the mixture thickens and looks glossy. Stir in the scallions, remove from heat, and let it cool completely. (Pro tip: Chilling the filling makes assembly easier).
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4
Start the dough: In a large heat-proof bowl, mix the wheat starch with the boiling water immediately. Stir vigorously with chopsticks until it forms a translucent, sticky paste. This 'gelatinizes' the starch for the right texture.
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5
Add the glutinous rice flour, sugar, and lard to the bowl. Gradually add the cold water while mixing until a shaggy dough forms.
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6
Knead the dough on a clean surface for about 5 minutes until it is smooth, supple, and feels like soft play-dough. It should not stick to your hands.
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7
Divide the dough into 12-14 equal portions (about 35-40g each). Keep them covered with a damp cloth to prevent drying out.
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8
Take one piece of dough, roll it into a ball, and use your thumb to create a deep well. Pinch the sides to create a small cup shape.
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9
Place about 1 tablespoon of the cooled filling into the center. Carefully pinch the edges together to seal, then gently roll it in your palms to form an oval, football-like shape.
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10
Heat at least 3 inches of oil in a deep pot or wok to 320°F (160°C). This 'low and slow' start is crucial for the dough to expand without bursting.
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11
Carefully slide the dumplings into the oil. Do not overcrowd. They will sink at first; gently nudge them with a slotted spoon to ensure they don't stick to the bottom.
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12
After 3-4 minutes, the dumplings will float. Increase the heat slightly to 350°F (175°C) and continue frying for another 3-5 minutes, turning them constantly, until they are golden brown and the surface looks slightly blistered and crisp.
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13
Drain the dumplings on a wire rack or paper towels for 2 minutes before serving to allow the crust to set.
💡 Chef's Tips
Always use boiling water for the wheat starch first; this 'cooked dough' method ensures the dumplings don't collapse when fried. If the dough cracks while shaping, your hands or the dough are too dry—dampen your palms slightly with water. Ensure the filling is completely cold; a warm filling will create steam that causes the dumpling to explode in the hot oil. Maintain the oil temperature carefully; if it's too hot initially, the outside burns before the chewy middle is cooked through. For the most authentic flavor, do not skip the dried shrimp and preserved radish—they provide the essential 'funk' and crunch.
🍽️ Serving Suggestions
Serve hot as part of a traditional Dim Sum spread alongside Siu Mai and Har Gow. Pair with a pot of strong Pu-erh or Oolong tea to cut through the richness of the fried dough. Provide a small dish of Worcestershire sauce or chili oil for dipping. These are best enjoyed within 30 minutes of frying to experience the maximum contrast in texture.