Cantonese Crispy Dumpling Recipe (Ham Sui Gok 咸水角)
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 sum.
- 70 grams of wheat starch
- 85 grams of hot water
- 210 grams of glutinous rice flour
- 60 grams of sugar
- 155 grams of room temperature water
- 60 grams of lard
- 200 grams of skinless pork belly
- 60 grams of Jicama Sha Ge 沙葛, also known as Mexican turnip
- 15 grams of dried shrimp
- 3 dried shiitake mushrooms
- 2 tbsps. of salt preserved radish
- 1 tbsp of minced garlic
- 3 tbsps. of diced shallot
- 1 tsp of minced ginger
- 2 tsps. of soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp of dark soy sauce
- 1 tsp of sugar
- 1/4 tsp white pepper
- 1.5 tbsp of cornstarch
- 1/3 cup of mushroom soaking water
- 1.5 tsps. of sesame oil
- 1/3 cup of garlic diced chives or scallions
2-3 cups of frying oil
Carbon Steel Wok
Infrared Gun Thermometer
For the Wrapper
For the Filling
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 heat gelatinized the starch and makes the dough gooey and sticky, which will bind everything together. The dough will be malleable and elastic. This trick works for any type of starch, so it is really good when you want to make gluten-free dumpling wrappers.
- Combine the dough with 60 grams of room temperature pork lard until well absorbed. Set the dough in the fridge for 40 minutes. Don’t cut down the oil amount as it prevents the starch from retrograde, so the wrapper stays soft and tender.
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 an 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 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 (See page ** for vegan 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.
Wrap 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 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. Enjoy!