Recipe of Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. I recreated the unforgettable Ham Sui Gok I had at a dim sum food stall in Hong Kong. Make your favorite yum cha dishes!

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something which I have loved my whole life.

How to Make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

To get started with this particular recipe, we must prepare a few ingredients. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Make ready Gyoza Filling:
2. Prepare 125 grams Frozen peeled shrimp (use them frozen)
3. Take 50 grams Thinely sliced pork
4. Get 1/2 Cooked and chopped bamboo shoots
5. Make ready 1 1/2 Shiitake (medium sized)
6. Make ready 1 tbsp Sake
7. Prepare 1 tbsp Soy sauce
8. Get 1/2 tbsp Oyster sauce
9. Make ready 1 dash Salt
10. Get 1 dash Umami seasoning
11. Make ready 1 dash Vegetable oil (for frying)
12. Prepare For the dough:
13. Take 30 grams Katakuriko
14. Prepare 50 ml Boiling water
15. Make ready 150 grams Mochiko
16. Take 60 grams Sugar (granulated)
17. Make ready 100 ml Water
18. Prepare 35 grams Lard
19. Make ready Addition to the oil for deep frying
20. Get 1 dash Sesame oil

Therefore, a combination of sticky rice flour and glutinous rice flower is used to make the dough for the skin. The filling, meanwhile, is made of fatty pork, prawn, and sausage. Allow the top half of the dumplings to remain exposed to the air, with the bottom half submerged in the frying oil. Stir in sugar and mix well.

Instructions

Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
6. Combine the katakuriko dough to the mochiko dough and knead well.
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!

Stir and add in water slowly (you might not need the whole cup) to form dough. Glutinous rice dumplings (aka hom sui gok) combine a savory pork and shrimp filling with a sweet glutinous rice shell. The key to this dish is the glutinous rice flour which creates a dumpling that is chewy and luscious on the inside, yet ever so slightly crispy on the outside. See great recipes for Char sui dumplings, Pork Fried Rice, Char Sui, Char Sui pork too! We often have them with Ra-men and there are some kinds of Gyoza.

As simple as that Recipe of Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

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