Ham Sui Gok

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


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.


  • 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


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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