Скачать с ютуб How to Make Ham Sui Gok (Cantonese Glutinous Rice Dumplings) | Crispy Fried Dumplings Recipe в хорошем качестве

How to Make Ham Sui Gok (Cantonese Glutinous Rice Dumplings) | Crispy Fried Dumplings Recipe

Learn how to make Ham Sui Gok, the famous Cantonese glutinous rice dumplings, with this step-by-step recipe! These delicious, crispy dumplings are filled with a savory mixture of pork, dried shrimp, Chinese mushrooms, and wood ear mushrooms. The secret to their perfect texture lies in the smooth, chewy glutinous rice dough. Watch as we guide you through the process to achieve golden, crispy Ham Sui Gok every time! Perfect for dim sum lovers and anyone craving authentic Cantonese flavors. Don't forget to like, comment, and subscribe for more traditional recipes! Recipe: Ingredients for Filling: 200g ground pork 2 tbsp dried shrimp (soaked) 3 tbsp Chinese mushrooms, chopped 3 tbsp wood ear mushrooms, chopped 1 small carrot, diced 1 small onion, diced 2 scallions, chopped 1 tsp white pepper 1 tbsp soy sauce 1 tsp sugar 1 tsp salt 1 tsp Chinese five-spice powder 1 tsp sesame oil 2 tbsp oyster sauce 1 tsp soy sauce 1 tsp cornstarch (for slurry) Ingredients for Dough: 500g glutinous rice flour 200g brown sugar (or white sugar) 300g pig lard (or vegetable oil) 300g wheat starch flour Hot water (for wheat starch paste) Instructions: Prepare the Filling: In a bowl, mix ground pork with white pepper, soy sauce, sugar, and salt. Add chopped onions, carrots, mushrooms, and dried shrimp. Stir-fry the mixture for a few minutes until fragrant, then add Chinese five-spice powder, sesame oil, oyster sauce, soy sauce, and cornstarch slurry. Stir until thickened. Set aside to cool. Prepare the Dough: In a stand mixer, combine the glutinous rice flour and sugar. Gradually add water while mixing to form a smooth dough. In a separate bowl, mix the wheat starch flour with boiling water to create a paste. Add the paste to the dough, then mix in the pig lard. Continue kneading until the dough is smooth and elastic. Shape the Dumplings: Divide the dough into small portions. Roll each portion into a ball, then flatten it into a small disc. Place a spoonful of the cooled filling in the center. Carefully fold and seal the edges, shaping it into a semi-circular dumpling. Fry the Dumplings: Heat oil in a wok to about 150°C (low heat). Gently fry the dumplings, moving them around to cook evenly. Once they form a crispy coating, increase the heat to 180°C and continue frying until they turn golden brown and crispy (around 15 minutes). Remove from the oil and drain. Serve: Serve your crispy Ham Sui Gok hot with soy sauce or your favorite dipping sauce. Enjoy the crunch and savory filling!