Ham Sui Gok

Preparation time: 1hr Cooking time: 5 mins Medium Serves: 2

Description

A medium sized chewy, fried, sweet but savoury filled Chinese dumpling that's one of my favourites It blows up like a balloon when cooked.

Ingredients

Filling:
3 Dried shitake mushroom, soaked in hot water 30 mins
1 tbsp Dried black fungus, soaked in hot water 30 mins (optional)
1 tbsp Dried shrimp, soaked in hot water 30 mins
250g Belly pork finely minced or processed
1/2 finely chopped onion
1 finely chopped spring onion
1 small clove garlic
Seasoning for filling:
Salt to taste
White pepper to taste
1 tbsp oyster sauce
1-2 tsp sugar to taste
Shake of sesame oil
Shake of light soya
1tsp cornflour
Water
Dough
8oz glutinous rice flour
3oz wheat flour
Boiling water
Cold water
4 tbsp caster sugar
Pan of medium temperature oil for deep frying

Method

Fry filling ingredients together gently in a pan with a little oil. Add seasoning mix and stir until thickened. Remove from heat and cool.

Place the wheat flour into a bowl. Add boiling water and mix. Add rice flour and sugar. Mix well. Add cold water until a firm dough is made.

Knead dough until smooth. Cut up into 12 pieces. Roll each piece into a circle with a thicker center. Place it in palm of hand. Place 1/12 of filling mix into center of circle and draw dough round the filling. Pull the dough up and fix at the top so that filling is completely enclosed. Place on a plate. When all are made, heat up the oil and drop several into the pan to cook. They should puff up. Drain on paper and serve hot or cold.