Thursday, February 02, 2006

Chewy Pork Dumpling ~ 'Hum Sui Kok'

This dumpling was just wonderful - the skin was very crispy and the inside was very nice, soft, chewy and flavoursome. It is known as Hum Sui Kok in cantonese.

Hum Sui Kok
Yield : 26 dumplings.

320g Glutinous rice flour
120g Wheat Starch (tang meen fun)
120g sugar
280ml water
100g lard

160g pork, minced
120g shrimps, cut into small pieces
onions, bamboo shoots, mushroom, chives or spring onions

Seasoning :
1 tsp salt
1 1/2 tsp sugar
some chicken stock, white pepper, sesame oil, soy and dark soy sauce

Method :
1. Heat the wok with oil, add onions, minced pork, mushroom and bamboo shoots. When the meat almost done, add shrimps and the seasonings. You may add a bit of water+cornstarch if you like. Put the meat mixture in a bowl, mix with chives and/spring-onion. Set aside.

2. To make the dough... in a bowl mix glutinous rice flour and wheat starch. In a small pot boil water, add sugar and stir till dissolved. Pour the sugar water into the flour mixture, add lard. Mix and knead till smooth. Divide the dough into small portion, each 35g.

3. Heat the oil. Flatten and shape a small dough as a pocket, add 2 tsp filling, seal. Deep-fry one dumpling first to test the temp.

Tip :
The 1st ball I fried came out very well, then decided it was too slow and transferred to the stove - result spoilt 4 balls . Lesson learnt - have to be very patient and do it on medium heat.

Redneck says……
I am not a fan of Chinese pau (steamed dumplings) but these dumplings are delicious as they are deep-fried.

Recipe : jerseymom @kitchencaper (adapted)


Anonymous said...

Hi, I am keen in making this Hum Sui Kok and would like to know the sugar water adding to the flour should be hot or cold?

Many thanks

Sinner said...

Hi Alice

The sugar water should be hot.

Please add the water slowly...depending on how dry your flour is, you might not need to add all the water.

suet yin said...

Hi, I am suet yin, may I know can I replace wheat starch with other starch? like potato starch? or rice flour? Thx

Sinner said...

Hi suet yin,

No, you can't substitute.

Chinese type snacks and kuihs are quite specific with their flour type and most times not interchangeable. If you substitute, you won't get the right texture, chewiness or bounce.

Quinn said...

How much onions did you use?
think you left that out.

Sinner said...

Hi Quinn

Recipe have now been edited to include onions. Thank you for pointing out the omission in the list of ingredients.

In this type of cooking, the exact quantity of onions is not critical. If you like onions, use more if not use less. Use whatever you are comfortable with. Or maybe just throw in a couple of slices.

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