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Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
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Chef :
cookpad.japanFried 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. This is my original recipe. My colleagues loved them. One of the guys said it was so good he wanted to make some for his wife!
Ingredient
Food ration :
10 servings
125 grams
Frozen peeled shrimp (use them frozen)
50 grams
Thinely sliced pork
1 1/2
Shiitake (medium sized)
1 tbsp
Sake
1 tbsp
Soy sauce
1/2 tbsp
Oyster sauce
1 dash
Salt
1 dash
Umami seasoning
1 dash
Vegetable oil (for frying)
30 grams
Katakuriko
50 ml
Boiling water
150 grams
Mochiko
60 grams
Sugar (granulated)
100 ml
Water
35 grams
Lard
1 dash
Sesame oil
Cooking instructions
* Step 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.
* Step 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.
* Step 3
When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
* Step 4
Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
* Step 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.
* Step 6
Combine the katakuriko dough to the mochiko dough and knead well.
* Step 7
When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
* Step 8
Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
* Step 9
The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
* Step 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.
* Step 11
The mochiko dough will expand and may tear but it will close and the slit will disappear.
* Step 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!
Note: if there is a photo you can click to enlarge it
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