Yield : 26 dumplings.
Dough
320g Glutinous rice flour
120g Wheat Starch (tang meen fun)
120g sugar
280ml water
100g lard
Filling:
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)
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?
ReplyDeleteMany thanks
Alice
alicethkong@yahoo.co.uk
Hi Alice
ReplyDeleteThe 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.
Hi, I am suet yin, may I know can I replace wheat starch with other starch? like potato starch? or rice flour? Thx
ReplyDeleteHi suet yin,
ReplyDeleteNo, 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.
How much onions did you use?
ReplyDeletethink you left that out.
Hi Quinn
ReplyDeleteRecipe 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.