Ham Sui Gok
also called hom sui gok · haam seui gok · 鹹水角 · fried pork dumpling · football dumpling · salty water dumpling
- Dim Sum Counter
- serves 16
- recipe says 1 hr 45 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 1/2 cup(120 mL)boiling water | scald the wheat starch, knead the dough, rest 20 min | shape 16 footballs around the filling | fry 300°F (150°C) 6 min, easing the heat up |
| 1/4 cup(30 g)wheat starch | |||
| 2 cups(280 g)glutinous rice flour | |||
| 1/3 cup(70 g)sugar | |||
| 3 Tbslard | |||
| 1/2 cup(120 mL)warm water | |||
| 8 oz(225 g)ground pork | fry the pork and shrimp 5 min, cool 20 min | ||
| 2 Tbs(soaked and chopped)dried shrimp | |||
| 2(soaked and diced)dried shiitake mushrooms | |||
| 2(sliced)scallions | |||
| 1 Tbsoyster sauce | |||
| 2 tsplight soy sauce | |||
| 1 tspsugar | |||
| 1 tsptoasted sesame oil | |||
| 1 tsp(slaked in 1 Tbs water)cornstarch | |||
| 6 cups(1.4 L; started at 300°F/150°C)peanut oil | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1scald the wheat starch, knead the dough, rest 20 min
2fry the pork and shrimp 5 min, cool 20 min
4fry 300°F (150°C) 6 min, easing the heat up
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 31 min1 of 4 steps gives no time
- Needs you
- about 11 min
- If you get it wrong
- Narrow — the oil starts at 300°F and is eased up; dropped into hot oil the dough browns before it puffs and never blisters
fry the pork and shrimp 5 min, cool 20 min
25 minneeds youfrom the start
scald the wheat starch, knead the dough, rest 20 min
20 minwalk awayfrom the start
shape 16 footballs around the filling
not timed25 min in
fry 300°F (150°C) 6 min, easing the heat up
6 minneeds you25 min in
- needs you
- you can walk away
- never timed
You'll need wok
See how it is written
>> title: Ham Sui Gok
>> category: Dumplings & Rolls
>> tags: pork, glutinous rice, chinese, deep-fry, dumpling
>> counters: Dim Sum Counter
>> aka: hom sui gok, haam seui gok, 鹹水角, fried pork dumpling, football dumpling, salty water dumpling
>> servings: 16
>> time: 1 hr 45 min
>> slack: narrow — the oil starts at 300°F and is eased up; dropped into hot oil the dough browns before it puffs and never blisters
>> step: fry the pork and shrimp 5 min, cool 20 min
Fry @ground pork{8%oz}(225 g) with @dried shrimp{2%Tbs}(soaked and chopped), @dried shiitake mushrooms{2}(soaked and diced), @scallions{2}(sliced), @oyster sauce{1%Tbs}, @light soy sauce{2%tsp}, @sugar{1%tsp}, @toasted sesame oil{1%tsp} and @cornstarch{1%tsp}(slaked in 1 Tbs water) in a #wok{} for ~fry{5%min}, then spread it on a tray and ~cool{20%min}.
>> step: scald the wheat starch, knead the dough, rest 20 min
Stir @boiling water{1/2%cup}(120 mL) into @wheat starch{1/4%cup}(30 g) to a paste, then knead it together with @glutinous rice flour{2%cups}(280 g), @sugar{1/3%cup}(70 g), @lard{3%Tbs} and @warm water{1/2%cup}(120 mL) to a dough like soft putty and ~rest{20%min}.
>> step: shape 16 footballs around the filling
Shape @&(~1)dough{} into 16 balls, flatten each one, close @&(~2)filling{} inside and work it into a pointed football between your palms.
>> step: fry 300°F (150°C) 6 min, easing the heat up
Fry @&(~1)dumplings{} in @peanut oil{6%cups}(1.4 L; started at 300°F/150°C) for ~fry{6%min}, easing the heat up as they take colour, until they are blistered and deep gold.