DIM SUM - Crispy Fried Dumpling Recipe (Cantonese Ham Sui Gok)

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
85 grams of hot water
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)
1 tbsp of minced garlic
3 tbsps. of diced shallot
1 tsp of minced ginger
1 tsp of sugar
1.5 tbsp of cornstarch
1/3 cup of the mushroom soaking water
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.

[Bobodia]

"Hi everyone! welcome to souped up recipes..."

Warms my soul every time

[sakamotors]

Hi Mandy! This was a favorite I only tried once from my late grandfather. He has been gone for most of my life, but seeing this recipe brings me right back to being 5 again! Will give this a try 100% and Thank you for always bringing the very best recipes for us, you are the best!

[Arthiel]

This Wok is amazing! I hesitated for almost 2 years before buying it and it was a mistake! This wok will change your life! It's magical how non-stick it becomes after 4-5 uses! And sooo easy to clean! And this recipe is astonishing, I have to try it out! Thanks, Mandy for this wok!

[jordenwilkers]

Congratulations on 1M subscribers Mandy!

[agathachris]

Hello, lovely looking dumplings. Hope you hqve good health.

[emeleevanzile]

This is so cool! I learn something from every recipe I watch of yours. Thank you!

[nancyriley]

One of my husbands favorite. Thanks Mandy for the great recipe.

[TennesseeBlink]

Thank you so much for all that you do, Mandy. Your videos not only make people want to learn to cook Cantonese cuisine, but your videos provide so much happiness to so many. Many nights, I have gotten lost in one of your videos looking for something new to cook, and found peace and relaxation too.

Just want you to know how much you help so many people.

Thank you again!🫶🏼

[wngimageanddesign]

I grew up eating these in NYC Chinatown. Very authentic recipe. One of the best Asian cuisine cooking channels!

[andrejmucic]

I bought your wok and I like it it a lot. I'm a traveling nurse and it is my main cooking tool. I have a NuWave heater and a portable gas burner and I need nothing else.

[Silverfox]

Congratulations for reaching 1 million, continue your good work !!! 👍👍👍👏👏👏

[susieangelo]

Applause! Congratulations Mandy for 1M Subscribers! Well Deserved for All your Hard Work and Years of Dedication in Educating Us with your Fantastic Recipes! 👏♥

[paulinaruiz]

I love how you are sharing your Cantonese recipes with the world! Please continue to do so! 🇭🇰❤️😋

[birdsbreeder]

Go girl 2 million subscribers await coming

[amandaleeborchert]

Looks absolutely delicious! Your such a wonderful teacher. Bless you and have a wonderful day!🌹

[Eskrim]

Thanks you for always giving options for the ingredients. Always love your recipes

[counsellor_]

OMG I can't believe I just discovered this. My grandmother absolutely loves this, she doesn't eat anything else if there's ham sui gok. Will definitely definitely give it a try, thank you so so so much!!!

[AleksandarAlexMesicki]

Well done! You don't leave any room for mistake! Absolutely great videos! Not to mention the super tasty recipes! Thank you!

[Susangeles]

Wow 1M subscriber..congrats Mandy many more to come

[beepbapboop]

I have tried to make these twice before using different recipes, each time the results were mediocre. Either lacking that bubbly exterior texture or having a dough that is almost impossible to work with. I will definitely give your recipe a try, the small (yet important) tips and tricks definitely filled in some gaps and questions I had in other recipes! Thank you :)