Ingredients for Filling:
200g ground pork
100g shrimp, chopped
1/2 cup water chestnuts, finely chopped
2-3 dried shiitake mushrooms, soaked and finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon white pepper
Salt to taste
2 tablespoons vegetable oil for cooking
Ingredients for Dough:
2 cups glutinous rice flour
3/4 cup hot water
1/4 teaspoon salt
1 tablespoon vegetable oil
Additional oil for deep frying
Instructions:
Prepare the Filling:
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
Add ground pork and cook until it starts to brown.
Add chopped shrimp, water chestnuts, and chopped shiitake mushrooms. Stir-fry for a few minutes until the ingredients are cooked through.
Season with soy sauce, oyster sauce, sugar, white pepper, and salt to taste. Stir well to combine.
Remove the filling from heat and let it cool completely.
Make the Dough:
In a mixing bowl, combine glutinous rice flour and salt.
Gradually add hot water while stirring with a spoon or spatula.
Once the dough starts to come together, add vegetable oil and continue to knead until you have a smooth and elastic dough. If the dough is too dry, add a little more hot water. If it's too sticky, add a bit more flour.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Assemble the Dumplings:
Take a small portion of dough and roll it into a ball, about 1 inch in diameter.
Flatten the dough ball into a small disc, about 3 inches in diameter.
Place a spoonful of the cooled filling in the center of the disc.
Carefully gather the edges of the dough to encase the filling, pinching and twisting to seal it into a ball shape. Ensure there are no cracks.
Deep-Fry the Dumplings:
Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
Gently place the filled dumplings into the hot oil, a few at a time, without overcrowding the pan.
Fry the dumplings for about 6-8 minutes or until they turn golden brown and crispy, turning them occasionally for even cooking.
Once done, use a slotted spoon to remove the dumplings from the oil and drain them on paper towels.
Serve and Enjoy:
Serve the Ham Sui Gok hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce with a dash of vinegar.
Enjoy these delicious homemade fried glutinous rice dumplings with your family and friends!
Tips:
You can customize the filling by adding ingredients like chopped Chinese sausage, shredded carrots, or diced water chestnuts for extra crunch.
Make sure the oil is hot enough before frying to achieve a crispy outer layer.
Leftover dumplings can be reheated in the oven for a few minutes to regain their crispiness.
Enjoy your homemade Ham Sui Gok dim sum!