Fried Glutinous Rice Dumplings | Ham Sui Gok

Lockdown has got me attempting to making all sorts of food I normally don't have time or effort for, and the results have been hugely satisfying each time. If you ask me what's the one thing I miss eating during lockdown, my answer is without a doubt, dim sum and sushi.

When I saw a friend post photos of her fried glutinous rice dumplings, aka ham sui gok, my craving kicked in hard and I had to make my own the very next day!

I picked a random recipe online that looked good, and the ham sui gok turned out so incredibly delicious, I had to share it on here. It's one of my favourite dim sum orders anyway, but the homemade version was 10 times tastier. And the best thing was? I could eat a LOT of them.

This recipe yields 20 dumplings. We ate 13 between my family of 3 and saved the rest for the next day which was reheated in the air fryer and impressively, tasted just as good as freshly made. 

Dicing up all the colourful veggies.

Stir fry with pork mince and condiments until cooked.

Make the dough and wrap into dumpling shape.

Deep fry on medium heat until golden.

Perfectly golden and sensational ham sui gok! There was lots of filling left over, so you can either make another batch or fill them into gyozas/pan fried buns, or just eat with noodles or rice.


Recipe adapted from Asian Inspirations
Makes approx 20 dumplings


For the filling:
500g pork mince
4 cloves garlic, minced
4 pieces dried shiitake mushrooms
1 carrot
6 stalks spring onions
3 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp sugar
1/2 tsp ground white pepper
⅔ cup water
3 tsp corn starch mixed with 3 tsp water
2 tbsp oil

For the dough:
2 cups glutinous rice flour
⅔ cup wheat starch / tang flour
⅔ cup boiling water
¾ cup cool water
⅓ cup sugar

1) Rehydrate the mushrooms and then finely dice. Finely dice the carrot and spring onions too and set aside
2) Add the oil to the pan on high heat. Put in the garlic and fry until lightly golden and then add the pork
3) Once the pork is half cooked, add in the mushrooms, carrots and spring onion. Mix well and then add the soya sauce, oyster sauce, sesame oil, sugar and white pepper. Mix the condiments in well and add in the water to create the sauce
4) Thicken the meat and veg filling with the corn starch and water mixture, then turn off heat and let it cool down
5) Put wheat starch into a large bowl and slowly pour in boiling water while gently stirring. Combine well until a thick dough forms and let it rest for 5 mins. Pour in glutinous rice flour and sugar, mixing well to combine. Slowly pour in cool water with one hand and gently mix it using the other hand to form a dough
6) Break out a small ping pong sized dough, about 5cm in diameter. Roll into a ball shape and then flatten the dough with your palm and scoop roughly 1 tsp of filling into the dumpling wrapper. Fold the dumpling wrapper into half to seal and pinch the seal tightly. Give the middle part of the dumpling a gentle roll on the counter to form a round body, and using your index finger only, place fingers on both edges of the dumpling and roll out the ends to form pointy ends
7) Rest the dumpling on a lightly dusted baking tray dusted with glutinous rice flour, and repeat with the remainder of the dough
8) Heat enough oil for deep frying in a wok. Once hot, deep fry dumplings over medium heat until golden brown. Dish out and drain out excess oil by placing fried dumplings on paper towels. Serve once slightly cooled

Have you tried home made fried glutinous rice dumplings before? It's a must!

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