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Ham Sui Gok

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.

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Serves: 2 Preparation time: Cooking time: Difficulty: Medium - some experience needed


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

8oz glutinous rice flour
3oz wheat flour
Boiling water
Cold water
4 tbsp caster sugar

Pan of medium temperature oil for deep frying


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.


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