DIM SUM – Crispy Fried Dumpling Recipe (Cantonese Ham Sui Gok)

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This deep-fried dumpling is known for its crispy and gooey texture. The filling is extra flavorful and packed with umami flavor. It is one of the most popular dim sums.

INGREDIENTS
To Make the Wrapper
70 grams of wheat starch (Amazon Link – https://geni.us/sTNPHD)
85 grams of hot water
210 grams of glutinous rice flour (Amazon Link – https://geni.us/ciw7NWO)
60 grams of sugar
155 grams of room temperature water
60 grams of lard

To make the filling
200 grams of skinless pork belly
60 grams of Jicama (Sha Ge 沙葛, also known as Mexican turnip)
15 grams of dried shrimp (Amazon Link – https://geni.us/ym71yu5)
3 dried shiitake mushrooms (Amazon Link – https://geni.us/PAidlj)
2 tbsps. of preserved radish (Amazon Link – https://geni.us/RgaV)
1 tbsp of minced garlic
3 tbsps. of diced shallot
1 tsp of minced ginger
2 tsps. of soy sauce (Amazon Link – https://geni.us/GNdWE)
1/2 tbsp oyster sauce (Amazon Link – https://geni.us/uSceX)
1 tsp of dark soy sauce (Amazon Link – https://geni.us/ezXEq)
1 tsp of sugar
1/4 tsp white pepper (Amazon Link – https://geni.us/BzYGu)
1.5 tbsp of cornstarch
1/3 cup of the mushroom soaking water
1.5 tsps. of sesame oil (Amazon Link – https://geni.us/GEqXXPg)
1/3 cup of garlic diced chives or scallions

Others
2-3 cups of frying oil

INSTRUCTIONS

Make the wrapper

Dissolve 60 grams of sugar into 155 grams of room temperature water. Combine the sugar solution with the glutinous rice flour. Mix thoroughly and form a rough dough. Set it aside.

Pour 85 grams of boiling water into the wheat starch. Stir it well then knead it into a smooth dough. Thoroughly knead the wheat starch dough and the glutinous rice dough into a bigger piece.

At this point, the ductility is very low. To fix this issue, rip a small piece of the dough (about 40 grams) and microwave it for 25 seconds or boil it in water for 2 minutes. Then mix it back into the big piece of dough thoroughly. The dough will be malleable and elastic.

Combine the dough with 60 grams of room-temperature pork lard until well absorbed. Set the dough in the fridge for 40 minutes.

Make the filling

Soak the shiitake mushrooms and dried shrimp 2 hours in advance. Dice them finely. Save the soaking liquid for later use.

Dice the Jicama, Caipu, and pork belly into 1/4 of inch cubes (use diced eggplant + some vegetable oil as a vegan option)

Add the diced pork belly to the wok and stir over medium-low heat for 3-5 minutes or until 2-3 tbsp of fat is rendered out. Push the pork to the side then add garlic, shallot, ginger, mushroom, and dried shrimp. Stir over medium heat for a few minutes to activate all the fragrances.

Add the diced jicama. Season it with soy sauce, oyster sauce, dark soy sauce, sugar, white pepper. Stir well.

Combine 1.5 tbsp of cornstarch and 1/3 cup of mushroom&shrimp soaking liquid. Pour it into the wok and stir to bind all the filling together.

Add the sesame oil. Remove the filling from the wok and let it cool. Then mix with 1/4 cup of diced garlic chives or scallions.

To warp the dumplings and deep fry

Take the dough out of the fridge and portion it into 20 even pieces (30 grams each). Roll each one into a smooth ball.

Flatten a ball in your palm, then shape it into a small little bowl. Put about 15 grams of filling in. Fold the wrapper in half and pinch the edge to close the dumpling. Finish all 20 of them.

Heat the frying oil to 380°F (190°C), then carefully slide in the dumplings and fry for 5-8 minutes or until golden brown.