Fried Glutinous Rice Dumplings

Method7 steps

1. 1

   Step 1: Put 3 oz wheat starch and 8 oz glutinous rice flour into separate bowls. Carefully mix the 4 oz hot water into the starch with a utensil, then knead when cool enough to handle for about 30 seconds. Mix 2 oz lard and 1 1/2 oz sugar into the rice flour, stir in 5 oz cold water and knead about 1 minute. Knead the starch dough into the rice-flour dough piece by piece. If dry or not holding together, add small amounts of extra cold water; the source needed about 1/2 oz extra. Knead another 1 1/2 minutes until thoroughly combined. Wrap and refrigerate for at least 1 hour.

   Chill combined dumpling dough at least 1 hour · 60 minUses 3 oz wheat starch · 8 oz glutinous rice flour · 4 oz hot water for starch dough · 1 1/2 oz white sugar · 2 oz lard · 5 oz cold water for rice dough · Additional cold water for dough, as needed

   
2. 2

   Step 2: Rinse the 1/2 oz dried shrimp and soak in warm water for 8–10 minutes until soft. Rinse and similarly soak the 1/2 oz dried shiitake mushrooms until soft enough to dice, allowing longer if needed. Drain and finely dice both. Finely mince the 4 oz pork and mix with its 1/2 tsp marinade salt, 1 tbsp marinade cornstarch and 2 tbsp marinade water; refrigerate until cooking. Finely dice 1 oz dried turnip and 1 oz celery. Peel, smash and mince 2 garlic cloves. Chop the unmeasured green onion and cilantro on a clean board.

   Soak dried shrimp until soft; mushrooms may need longer · 10 minUses 1/2 oz dried shrimp · 4 oz pork butt, finely minced · 1/2 tsp salt for pork marinade · 1 tbsp cornstarch for pork marinade · 2 tbsp water for pork marinade · 1 oz dried turnip, finely diced · 1/2 oz dried shiitake mushrooms · 2 cloves garlic, minced

   
3. 3

   Step 3: Heat the wok on high for about 30 seconds and add 2 tbsp filling tea seed oil. Stir-fry the garlic 10–15 seconds until aromatic, then the drained diced shrimp 10–15 seconds. Add the marinated minced pork and stir-fry about 30–40 seconds as a guide, continuing until thoroughly cooked and reaching 71°C. Add the mushrooms, celery and dried turnip and stir-fry 40–50 seconds.

   Uses Prepared marinated pork, rehydrated shrimp/shiitake, diced turnip/celery and minced garlic · 2 tbsp Yóu Yóu tea seed oil for filling

   
4. 4

   Step 4: Season the hot filling with the separate 1/2 tsp filling salt, 1 tbsp oyster sauce, 2 tsp light soy sauce and 1/4 tsp white pepper. Mix the separate 2 tbsp slurry water with 1 tsp slurry cornstarch; pour in gradually, using only enough to bind the filling and reserving any excess separately. Stir-fry about 30–40 seconds until thickened. Stir in 1 dash sesame oil, the green onion and cilantro. Turn off the heat and spread the fully cooked filling on a plate to cool before wrapping.

   Uses Fully cooked pork and vegetable filling · 1/2 tsp salt for filling · 1 tbsp oyster sauce · 2 tsp light soy sauce · 1/4 tsp white pepper powder · 2 tbsp water for filling slurry · 1 tsp cornstarch for filling slurry · 1 dash sesame oil

   
5. 5

   Step 5: Once the filling is cool and the dough has chilled at least 1 hour, briefly knead the dough to soften it. Roll into thick logs and divide into 14 equal pieces, as demonstrated in the source. Roll each piece into a ball, flatten to a disc about 1/4 inch thick and press the centre into a shallow bowl. Pack in about 1 tbsp cooled filling, removing air pockets; reserve any excess filling separately rather than overfilling. Pinch the edges tightly closed, then roll between your palms to smooth the seam and form an egg-sized football shape. Wrap all remaining pieces.

   Uses Chilled combined dumpling dough · Cooled fully cooked filling: about 1 tbsp per dumpling; reserve any excess

   
6. 6

   Step 6: Use a suitably sized heatproof pot and the 750 ml frying-oil supply, adjusting depth to cover the dumplings without overfilling the pot. Heat to 160°C (320°F), then turn off the heat. Carefully add dumplings separately and gently agitate; let them cook in the hot oil until floating, about 3 minutes. Turn heat back to medium, bring the oil back to 160°C and fry another 10 minutes. Lower to low and fry a final 3–5 minutes until golden brown. Fry in batches if necessary, repeating the temperature and phase guidance.

   Final low-heat frying phase after float and 10-minute phases · 5 minUses Sealed uncooked dumplings with cooked filling · 750 ml frying-oil supply, adjusted for pot; consumption unknown

   
7. 7

   Step 7: Taste test & plate: You can keep cooking other things with the frying oil, so don't toss it out too soon. When the ham sui gok are finished frying, carefully scoop them out of the oil and onto a plate. Enjoy!

   Uses Golden fried dumplings