Monday, February 7, 2011

Ham Sui Gok (Fried Crescent Dumplings)

I finally know how to make these ham sui gok! You usually get these from the bakery or at dim sum. They are really not that hard to make....but then you can not find the recipe anywhere. I know some make with ground pork, dried shrimps, dried shiitake mushroom, chives, and jicama. But I decided to make it a little different and omitted dried shrimps, chives, and jicama. I replaced them with fungus, scallions, and onion. My ham sui gok turned out great just like the the one at the bakery with crispy and chewy shell with tasty filling. I'm so proud of myself!!! I forgot to measure the seasoning so you will have to work on it. The filling should be a litt
le sweet.
I made the fillings ahead of time and the fillings can make 50 dumplings. I usually save the rest in refrigerator and make fresh dough for dumplings each time. I find it easier to do it this way than to make all a once.





Fillings:

1 cup ground pork
3 dried shiitake mushroom (soaked 4 hrs or overnight)
1-2 pieces dried fungus (soaked 4 hrs) should yield 1/4 cup
1/2 cup chopped onion
2 stalk scallion chopped
1/2 cup water
2 tbsp cornstarch or tapioca starch +3 tbsp water

Seasonings:
salt
fish sauce
sugar
msg
oyster sauce
five spices powder
grounded pepper

Method:

1. Heat some water to boil the mushroom and fungus for a couple minutes. Then rinse and chop into small pieces.

2. Heat wok with some oil and add in ground pork. Stir until almost cook and add in chopped mushroom and fungus. Stir for couple minutes and add in seasonings. Then add in water.

3. Slowly add in cornstarch mixture to thicken sauce. Remove from heat and add in chopped onion and scallion. Stir and leave to cool.


Dough: This dough only make 10 dumplings. The above fillings can make 50 dumplings.

1 cup glutinous rice flour
1/3 cup wheat starch
1/3 cup hot boiling water
1/2 cup water
4 1/2 tbsp sugar

Method:

1. Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough cooked.

2. Stir in sugar and mix well.

3. Mix in glutinous rice flour. Stir and add in water to form a dough. If too wet then add in just a little glutinous rice flour. Knead into a dough.

4. Divide into 10 pieces.

5. Fatten dough in rough shape and add in fillings. Form into dumpling like shape.

6. Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.




16 comments:

PlumLeaf 李葉 said...

Mmmmm! They look really good! Really crispy!

Zoe said...

Yummy!!!

Maylee said...

Can't wait for the recipe! Yum!

Maylee said...

Ch3rri, is there anyway you can change your blog setting so that more one of your posts is showing at a time? Thanks!
Maylee

Belle Lisa said...

Hi! These look great! I'm a new blogger but been cooking for years. Please check out my page
http://lisalao.blogspot.com/.

Also, I've made these before (I think), but mines had sesame seeds on top. Kind of like a fried sesame ball. Delish!!

Belle Lisa said...

Sorry...my website is http://leboredom.blogspot.com/.

Gen Revelation said...

That looks amazing...

Medifast Coupons said...

Great fried crescent dumpling recipe, they look so good, not greasy or heavy looking. Thanks for the recipe to try this weekend.

natasya said...

Cherri, I just want to let you on that I made these dim sum favourite this morning and it was absolutely delicious! I am so grateful that you shared the recipe. thanks.

ch3rri said...

That's great to hear. Always happy to share my recipes. Enjoy!

Anonymous said...

Can you show pictures of how u filled and rolled it?? Because yours came out the same shape as a football, but when I tried, i couldn't make it into that shape..

SLP said...

What type of oil did you use?

ch3rri said...

I just use vegetable oil.

Anonymous said...

Can u substitute the wheat starch w/ corn or tapioca starch?

ch3rri said...

They are different starch. I believe the wheat starch gives the firm and crispy skin. I'm not sure the result will be the same with the other starch.

Moana Kidd said...

Hello! Thank you for this recipe!!
I have tried with cornstarch (in experiments for wheat-intolerant friend) and it is not perfect like wheat but is still very crispy. So definitely possible but not exactly right.