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.




22 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/.

J. Summerset 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.

Kristy 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?

Kristy said...

I just use vegetable oil.

Sammi2828 said...

This recipe is awesome! Thanks for sharing! I tried it today and It actually taste like it. The dough part is pretty hard. Is there a way to not make the dough too dry but not too sticky either when rolling it out?

Anonymous said...

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

Kristy 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.

Anonymous said...

I tried the recipe this morning. When I flattened the piece of dough and then tried to fold it over the filling it started stretching so much that it ripped. Is the dough supposed to be that soft? Would mixing the flours together then adding the boiling water with dissolved sugar be better? Also how do you keep the dumplings apart when frying? As soon as I put the second one into the oil it seems to be attracted to the first one then sticks to it right away. Over all the dumplings turned out good. Thanks

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.

Unknown said...

All the classic dim sum standards are fairly easy. Sui mai, Har Gow, Gin Dui & Hom sui Gok too! Thanks for sharing! I don’t like the dried shrimp and use fresh shrimp and we substitute the jicama with bamboo shoots & water chestnuts with the shiitake mushrooms. Will try your dough recipe too!

Jodi Henley said...

Been looking for this recipe for years :) Thank you!

cjacw said...

omg.. my mouth waters just looking at your post. thank you!!

Anonymous said...

What is wheat starch in Chinese characters? I think I can only find cornstarch.