DIM SUM Crispy Fried Dumpling Recipe Cantonese Ham Sui Gok

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🎀 PREORDER MANDY'S COOKBOOK 《168 BETTER THAN TAKEOUT CHINESE RECIPES》 - https://geni.us/chinesecookbook • 🥘 BUY A WOK - https://geni.us/carbon-steel-wok • 🔎 BROWSE ALL INGREDIENTS KITCHENWARE - https://www.curatedkitchenware.com • ❤️ SUPPORT THE CHANNEL - / soupeduprecipes • 🥢 PRINTABLE RECIPE - https://soupeduprecipes.com/cantonese... • This deep-fried dumpling is known for its crispy and gooey texture. The filling is extra flavorful and packed with umami flavor. It is one of the most popular dim sums. • INGREDIENTS • To Make the Wrapper • 70 grams of wheat starch (Amazon Link - https://geni.us/sTNPHD) • 85 grams of hot water • 210 grams of glutinous rice flour (Amazon Link - https://geni.us/ciw7NWO) • 60 grams of sugar • 155 grams of room temperature water • 60 grams of lard • To make the filling • 200 grams of skinless pork belly • 60 grams of Jicama (Sha Ge 沙葛, also known as Mexican turnip) • 15 grams of dried shrimp (Amazon Link - https://geni.us/ym71yu5) • 3 dried shiitake mushrooms (Amazon Link - https://geni.us/PAidlj) • 2 tbsps. of preserved radish (Amazon Link - https://geni.us/RgaV) • 1 tbsp of minced garlic • 3 tbsps. of diced shallot • 1 tsp of minced ginger • 2 tsps. of soy sauce (Amazon Link - https://geni.us/GNdWE) • 1/2 tbsp oyster sauce (Amazon Link - https://geni.us/uSceX) • 1 tsp of dark soy sauce (Amazon Link - https://geni.us/ezXEq) • 1 tsp of sugar • 1/4 tsp white pepper (Amazon Link - https://geni.us/BzYGu) • 1.5 tbsp of cornstarch • 1/3 cup of the mushroom soaking water • 1.5 tsps. of sesame oil (Amazon Link - https://geni.us/GEqXXPg) • 1/4 cup of garlic diced chives or scallions • Others • 2-3 cups of frying oil • INSTRUCTIONS • Make the wrapper • Dissolve 60 grams of sugar into 155 grams of room temperature water. Combine the sugar solution with the glutinous rice flour. Mix thoroughly and form a rough dough. Set it aside. • Pour 85 grams of boiling water into the wheat starch. Stir it well then knead it into a smooth dough. Thoroughly knead the wheat starch dough and the glutinous rice dough into a bigger piece. • At this point, the ductility is very low. To fix this issue, rip a small piece of the dough (about 40 grams) and microwave it for 25 seconds or boil it in water for 2 minutes. Then mix it back into the big piece of dough thoroughly. The dough will be malleable and elastic. • Combine the dough with 60 grams of room-temperature pork lard until well absorbed. Set the dough in the fridge for 40 minutes. • Make the filling • Soak the shiitake mushrooms and dried shrimp 2 hours in advance. Dice them finely. Save the soaking liquid for later use. • Dice the Jicama, Caipu, and pork belly into 1/4 of inch cubes (use diced eggplant + some vegetable oil as a vegan option) • Add the diced pork belly to the wok and stir over medium-low heat for 3-5 minutes or until 2-3 tbsp of fat is rendered out. Push the pork to the side then add garlic, shallot, ginger, mushroom, and dried shrimp. Stir over medium heat for a few minutes to activate all the fragrances. • Add the diced jicama. Season it with soy sauce, oyster sauce, dark soy sauce, sugar, white pepper. Stir well. • Combine 1.5 tbsp of cornstarch and 1/3 cup of mushroom shrimp soaking liquid. Pour it into the wok and stir to bind all the filling together. • Add the sesame oil. Remove the filling from the wok and let it cool. Then mix with 1/4 cup of diced garlic chives or scallions. • To warp the dumplings and deep fry • Take the dough out of the fridge and portion it into 20 even pieces (30 grams each). Roll each one into a smooth ball. • Flatten a ball in your palm, then shape it into a small little bowl. Put about 15 grams of filling in. Fold the wrapper in half and pinch the edge to close the dumpling. Finish all 20 of them. • Heat the frying oil to 380°F (190°C), then carefully slide in the dumplings and fry for 5-8 minutes or until golden brown.

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