Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something which I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. I recreated the unforgettable Ham Sui Gok I had at a dim sum food stall in Hong Kong. Make your favorite yum cha dishes!

To begin with this recipe, we have to first prepare a few ingredients. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
  1. Take Gyoza Filling:
  2. Make ready 125 grams Frozen peeled shrimp (use them frozen)
  3. Make ready 50 grams Thinely sliced pork
  4. Make ready 1/2 Cooked and chopped bamboo shoots
  5. Make ready 1 1/2 Shiitake (medium sized)
  6. Make ready 1 tbsp Sake
  7. Get 1 tbsp Soy sauce
  8. Get 1/2 tbsp Oyster sauce
  9. Prepare 1 dash Salt
  10. Prepare 1 dash Umami seasoning
  11. Prepare 1 dash Vegetable oil (for frying)
  12. Take For the dough:
  13. Make ready 30 grams Katakuriko
  14. Take 50 ml Boiling water
  15. Take 150 grams Mochiko
  16. Get 60 grams Sugar (granulated)
  17. Make ready 100 ml Water
  18. Prepare 35 grams Lard
  19. Get Addition to the oil for deep frying
  20. Make ready 1 dash Sesame oil

Use only a small amount of oil when stir-frying. Traditional ham sui gok must have a slightly crispy outer skin with a soft, smooth inner skin. 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 pork, prawn, and sausage.

Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
  1. 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.
  2. 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.
  3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
  4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
  5. 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.
  6. Combine the katakuriko dough to the mochiko dough and knead well.
  7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
  8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
  9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
  10. 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.
  11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
  12. 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!

Place the ingredients in a bowl, mix until fully combined and store in the fridge until ready to assemble Glutinous rice dumplings (aka hom sui gok) combine a savory pork and shrimp filling with a sweet glutinous rice shell. The key to this dish is the glutinous rice flour which creates a dumpling that is chewy and luscious on the inside, yet ever so slightly crispy on the outside. See great recipes for Char sui dumplings, Pork Fried Rice, Char Sui, Char Sui pork too! Because of the coconut flour, even though these low carb and keto dumpllings are lightly fried, they manage to stay light and tender. Think of them as a cross between pork dumplings and their dim sum relatives ham sui gok (glutinous rice dumplings)!

So that’s going to wrap this up with this exceptional food fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!