Steps to Make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour in 31 Minutes for Family

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something which I’ve loved my whole life. They are nice and they look fantastic.

The Ham Sui Gok are deep fried on a medium heat to develop a bronze coating then fried on high for that beautiful golden crust. Using a variety of fresh ingredients and spices When mixed together, knead it into the glutinous rice flour until it forms a larger dough then work in the oil until incorporated. Combine well until a thick dough forms.

To get started with this particular recipe, we have to prepare a few components. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Get Gyoza Filling:
2. Take 125 grams Frozen peeled shrimp (use them frozen)
3. Prepare 50 grams Thinely sliced pork
4. Take 1/2 Cooked and chopped bamboo shoots
5. Take 1 1/2 Shiitake (medium sized)
6. Make ready 1 tbsp Sake
7. Take 1 tbsp Soy sauce
8. Make ready 1/2 tbsp Oyster sauce
9. Get 1 dash Salt
10. Prepare 1 dash Umami seasoning
11. Make ready 1 dash Vegetable oil (for frying)
12. Take For the dough:
13. Take 30 grams Katakuriko
14. Make ready 50 ml Boiling water
15. Make ready 150 grams Mochiko
16. Make ready 60 grams Sugar (granulated)
17. Get 100 ml Water
18. Get 35 grams Lard
19. Make ready Addition to the oil for deep frying
20. Get 1 dash Sesame oil

Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough. The mixture of textures and flavours it's a carnival in your mouth. Ham Sui Gok or Haam Seui Gok (鹹水角; xiánshuǐ jiǎo; hàahm séui gok) is what this is called and I order. Ham sui gok 咸水角 is a deep fry dim sum make using glutinous rice powder as pastry.

Steps to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

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.
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.
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
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.
6. Combine the katakuriko dough to the mochiko dough and knead well.
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
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.
11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
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!

This pastry is called sui gok pi 咸水角皮 (pastry); it is used for quite a few. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. I want hum sui gok, especially after Ah Leung was kind enough to eat some and post a picture of it in his HK homecoming topic. My mother will be visiting me shortly, and since were already doing char sui bao and Hom sui gok is always fried and it is always made with glutinous rice flour.where I eat. Gyoza is requested every couple of months or so - it's a huge favorite in our family.

So that is going to wrap it up with this exceptional food fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!