Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. The Ham Sui Gok are deep fried on a medium heat to develop a bronze coating then fried on high for that beautiful golden crust. Using a variety of fresh ingredients and spices When mixed together, knead it into the glutinous rice flour until it forms a larger dough then work in the oil until incorporated. Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough.
Combine well until a thick dough forms. Pour in glutinous rice flour and sugar, mixing well to combine. Slowly pour in water with one hand and gently mix it using the other hand to form a. You can have Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour using 20 ingredients and 12 steps. Here is how you cook it.
Ingredients of Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
- You need of Gyoza Filling:.
- You need 125 grams of Frozen peeled shrimp (use them frozen).
- Prepare 50 grams of Thinely sliced pork.
- Prepare 1/2 of Cooked and chopped bamboo shoots.
- It’s 1 1/2 of Shiitake (medium sized).
- You need 1 tbsp of Sake.
- Prepare 1 tbsp of Soy sauce.
- You need 1/2 tbsp of Oyster sauce.
- You need 1 dash of Salt.
- Prepare 1 dash of Umami seasoning.
- Prepare 1 dash of Vegetable oil (for frying).
- It’s of For the dough:.
- It’s 30 grams of Katakuriko.
- You need 50 ml of Boiling water.
- Prepare 150 grams of Mochiko.
- It’s 60 grams of Sugar (granulated).
- It’s 100 ml of Water.
- It’s 35 grams of Lard.
- It’s of Addition to the oil for deep frying.
- You need 1 dash of Sesame oil.
For the modern fried Ham Sui Gok recipe, jicama, different mushrooms, carrots, and other healthy ingredients paired with shrimp have been used as Therefore, a combination of sticky rice flour and glutinous rice flower is used to make the dough for the skin. The filling, meanwhile, is made of fatty. Here you go my Foodie Frriends, as promised – Ham Sui Gok – Glutinous Rice Dumplings recipe. Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough.
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour step by step
- Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying..
- Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it..
- When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out..
- Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water..
- Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness..
- Combine the katakuriko dough to the mochiko dough and knead well..
- When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed..
- Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza..
- The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time..
- To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown..
- The mochiko dough will expand and may tear but it will close and the slit will disappear..
- Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!.
The Best Glutinous Rice Dumplings Recipe. Fried pork puffs combine a savory pork and shrimp filling with a sweet glutinous rice shell. The glutinous rice flour is made using the Asian sticky rice that is mostly short grained. This type of rice is common in Asia. The flour like other flours appear to be powdery and white in color and it has a high absorption ability.