Cherry & Dennis Helper Habitat

Cantonese Ham Sui Gok

廣東鹹水角

Cantonese Ham Sui Gok — finished dish

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cantonese ham sui gok encloses pork, dried shrimp and mushroom in a sweet glutinous-rice dough, fried crisp and chewy.

01

Ingredients

Main ingredients

300 g glutinous rice flour
60 g wheat starch
250 g minced pork
30 g dried shrimp
4 pieces dried shiitake mushrooms
220 ml water

Dough seasoning

80 g sugar
1 tbsp cooking oil

Filling seasoning

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 pinch white pepper

Frying oil

500 ml cooking oil

Cantonese Ham Sui Gok — ingredients

02

Tools

cutting board
knife
large bowl
deep pan
wire rack

Cantonese Ham Sui Gok — tools

03

Steps

Cantonese Ham Sui Gok — Soak dried shrimp and shiitake separately, squeeze dry and chop

Step 1

Soak dried shrimp and shiitake separately, squeeze dry and chop

Soak dried shrimp and shiitake separately, squeeze dry and chop.

Cantonese Ham Sui Gok — Mix soy sauce, oyster sauce, sugar and pepper for the filling

Step 2

Mix soy sauce, oyster sauce, sugar and pepper for the filling

Mix soy sauce, oyster sauce, sugar and pepper for the filling.

Cantonese Ham Sui Gok — Heat a little oil and cook pork, dried shrimp and shiitake

Step 3

Heat a little oil and cook pork, dried shrimp and shiitake

Heat a little oil and cook pork, dried shrimp and shiitake.

Cantonese Ham Sui Gok — Add the seasoning and fry until dry; remove and cool completely

Step 4

Add the seasoning and fry until dry; remove and cool completely

Add the seasoning and fry until dry; remove and cool completely.

Cantonese Ham Sui Gok — Add 100 ml boiling water to wheat starch and stir quickly

Step 5

Add 100 ml boiling water to wheat starch and stir quickly

Add 100 ml boiling water to wheat starch and stir quickly.

Cantonese Ham Sui Gok — Knead glutinous flour, sugar, wheat-starch dough and remaining water into a soft dough

Step 6

Knead glutinous flour, sugar, wheat-starch dough and remaining water into a soft dough

Knead glutinous flour, sugar, wheat-starch dough and remaining water into a soft dough.

Cantonese Ham Sui Gok — Knead in one tablespoon oil until smooth and divide into 16 portions

Step 7

Knead in one tablespoon oil until smooth and divide into 16 portions

Knead in one tablespoon oil until smooth and divide into 16 portions.

Cantonese Ham Sui Gok — Flatten each portion into a round and add a spoonful of cold filling

Step 8

Flatten each portion into a round and add a spoonful of cold filling

Flatten each portion into a round and add a spoonful of cold filling.

Cantonese Ham Sui Gok — Seal tightly and shape into an oval with slightly pointed ends

Step 9

Seal tightly and shape into an oval with slightly pointed ends

Seal tightly and shape into an oval with slightly pointed ends.

Cantonese Ham Sui Gok — Heat oil to 150°C and add the dumplings in batches

Step 10

Heat oil to 150°C and add the dumplings in batches

Heat oil to 150°C and add the dumplings in batches.

Cantonese Ham Sui Gok — Fry on medium-low until floating, puffed and golden; confirm filling is hot

Step 11

Fry on medium-low until floating, puffed and golden; confirm filling is hot

Fry on medium-low until floating, puffed and golden; confirm filling is hot.

Cantonese Ham Sui Gok — Drain on a wire rack for two minutes and serve hot

Step 12

Drain on a wire rack for two minutes and serve hot

Drain on a wire rack for two minutes and serve hot.

Common mistakes

Do not skip doneness and texture checks; prevent condensation dripping during steaming and keep frying oil at a steady temperature.

Tips

Measure accurately, portion consistently and keep raw and cooked utensils separate; cut smaller for children or older adults.