Ham Sui Gok Recipe – Traditional Thai Flavor Combo
Ham Sui Gok Recipe – Traditional Thai Flavor Combo
When you think of Ham Sui Gok, flavorful and crispy dumplings likely come to mind, but have you considered a Thai twist on this classic? By integrating fresh ingredients like Thai basil and lemongrass into the filling, you can create a unique fusion that marries Cantonese origins with vibrant Thai flavors. Coupled with a zesty dipping sauce, this recipe not only enhances the dish but also invites you to investigate the richness of culinary traditions. Curious about how to achieve this perfect blend? Stick around, and you’ll uncover the details.
Why You’ll Love This Recipe
Uncovering the delightful flavors of Ham Sui Gok is a culinary adventure that tantalizes your taste buds. This crispy treat perfectly balances savory and slightly sweet elements, making every bite a delightful experience.
You’ll love the contrast between the crispy exterior and the soft, chewy interior, which creates a satisfying texture. The key to its authentic taste lies in using fresh ingredients. Pairing pork belly with shallots and ginger in the filling guarantees that every bite is packed with flavor. Additionally, the use of wheat starch and glutinous rice flour in the dough is essential for achieving that signature chewy texture.
Plus, the recipe is manageable and straightforward to execute, making it accessible even for those new to cooking. To achieve the signature chewy texture, you’ll need both wheat starch and glutinous rice flour in the dough.
Using boiling hot water helps to create a smooth dough, while careful frying technique locks in that golden crust. Don’t forget to serve them warm for the best taste.
For any leftovers, you can re-crisp them in an air fryer or oven. As you plunge into this recipe, you’ll uncover how easy it’s to replicate the authentic taste of traditional dim sum in your own kitchen.
History
With its roots in Cantonese culinary tradition, Ham Sui Gok stands as a beloved dim sum dish cherished by many. This dish, which translates to “salty water corner” in Chinese, is a staple in Cantonese cuisine. Typically found in dim sum restaurants, Ham Sui Gok reflects a mix of regional flavors, showcasing Chinese culinary culture.
While there’s no specific historical origin documented, its traditional ingredients include glutinous rice flour, wheat starch, and a savory pork filling. You’ll notice its unique taste profile; the crispy outer layer combines beautifully with the chewy interior. Variations exist, with some featuring different fillings and spices that cater to diverse palates. This dish is also an integral part of the Thai culture of warmth, as it’s enjoyed in gatherings and celebrations, bringing people together.
The dish has gained global presence, especially among Chinese communities around the world. As Ham Sui Gok spread, local ingredients often influenced its adaptation.
Despite these variations, traditional cooking methods remain intact, preserving the authentic techniques of deep submersion and dough preparation. This careful preservation has allowed Ham Sui Gok to maintain its role in the cultural continuity of dim sum, ensuring that its unique texture and flavor continue to be appreciated by food lovers everywhere.
Recipe
Ham Sui Gok Recipe
Ham Sui Gok is a traditional Chinese dumpling that’s crisp on the outside and filled with a savory mixture of ingredients, including Chinese sausage, dried shrimp, and mushrooms. The process of crafting these dumplings involves careful preparation of both the filling and the wrapper, highlighting the richness of Asian flavors.
The combination of textures from the crunchy outer layer and the succulent filling makes this dish a favorite for dim sum and special occasions. This delectable dumpling isn’t only enjoyable to eat but also a pleasurable experience to make.
Once you master the basic techniques, feel free to experiment with different fillings or spices to suit your taste. Whether you’re preparing a quiet dinner at home or hosting a celebration, Ham Sui Gok is sure to impress your guests with its deliciousness and unique character.
Ingredients
- Dried mushrooms
- Chinese sausage
- Dried shrimp
- Dried turnip
- Minced garlic
- Pork
- Cooking wine
- Oyster sauce
- Dark soy sauce
- Soy sauce
- Sugar
- Chicken powder
- Sesame oil
- White pepper powder
- Cornstarch
- Wheat starch
- Glutinous rice flour
- Water
- Sugar (for dough)
- Lard
- Cooking oil (for frying)
Cooking Instructions
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Filling Preparation: Soak the dried mushrooms in water for at least 4 hours. Dice the Chinese sausage, dried shrimp, dried mushrooms, and dried turnip into small pieces.
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Cooking Filling: Heat oil in a hot pan, then add minced garlic, diced Chinese sausage, and dried shrimp. Fry for 15 seconds, followed by adding the pork, dried turnip, and mushrooms.
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Seasoning: Add cooking wine, oyster sauce, dark soy sauce, soy sauce, sugar, chicken powder, sesame oil, white pepper powder, and a cornstarch slurry (cornstarch mixed with water) to the filling. Stir and cook until well combined.
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Cooling: Transfer the filling mixture to a large bowl and let it cool in the refrigerator for a few hours.
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Wrapper Preparation: In a separate bowl, mix the wheat starch with boiling water and let it sit for 10 minutes. Afterward, add glutinous rice flour, water, and sugar, mixing until combined.
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Dough Formation: Add lard to the mixed dough and knead until a firm dough forms. Chill it in the fridge for 4 hours or overnight.
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Dough Division: When ready to assemble, remove the dough from the fridge and knead it for a few minutes to soften. Divide the dough into 35g pieces.
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Shaping: Roll each dough segment into a ball and flatten it with your hands. Place a tablespoon of filling in the center, fold the dough in half, and seal the edges to form a half-moon shape. Smooth out the dumplings as needed.
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Frying: Heat oil to 300 degrees Fahrenheit (150 degrees C). Carefully place the dumplings in the oil, gently moving them to prevent sticking. Adjust the heat down slightly to avoid burning.
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Final Frying: Once the dumplings float to the top, turn the heat back up to high and fry for another 30 seconds or until golden brown. Drain the dumplings and serve.
Extra Tips
For the best flavor, experiment with the filling by adding vegetables or adjusting the meat quantities.
Make sure the oil is at the correct temperature to achieve a crunchy texture—too low, and the dumplings will absorb more oil; too high, and they may burn. Enjoy them fresh for the best texture, and consider serving with a dipping sauce for an extra flavor kick!
Final Thoughts
Savoring Ham Sui Gok brings a delightful experience that transcends the mere act of eating. This beloved Cantonese dumpling isn’t only rich in flavor but also packed with cultural significance, especially during Chinese New Year celebrations. Its unique crispy exterior and chewy glutinous rice shell make it a favorite at yum cha gatherings.
When making Ham Sui Gok at home, focus on the filling. Popular options include pork, Chinese sausages, and dried shrimp mixed with Cantonese spices like oyster sauce and sesame oil. Interestingly, popular fillings for this dish can vary by regional culture, offering diverse taste profiles.
Remember, the preparation of the dough is essential—it involves combining glutinous rice flour with wheat starch and water. This mixture needs to be formed into half-moon shapes, where you’ll carefully seal the filling inside.
For cooking, deep frying is the typical method, ensuring a golden crust. You can use medium heat for frying, then raise it for a crisp finish.
Crafting these dumplings at home allows you to utilize fresh ingredients, enhancing the overall quality. Enjoying your homemade Ham Sui Gok can be a rewarding culinary adventure and a step closer to appreciating Cantonese cuisine.
FAQ
If you’re curious about Ham Sui Gok, you’re not alone—many people have questions about this delicious dumpling. So, let’s break it down.
What is Ham Sui Gok? These are savory fried dumplings made from glutinous rice, typically filled with ground pork and vegetables. They’re popular in dim sum restaurants, known for their crispy exterior and chewy texture.
What’s in the filling? You can expect a mix of ground pork, Chinese sausage, dried shrimp, and mushrooms. Seasonings like soy sauce and five-spice powder improve the flavor, along with vegetables like carrots and water chestnuts.
How’s the dough made? First, wheat starch is combined with boiling water. Glutinous rice flour and sugar are mixed in next. Lard or coconut oil gives it richness. The dough is essential for achieving the crisp yet chewy texture that distinguishes Ham Sui Gok.
After kneading, refrigerate the dough before forming it into disks.
How do you cook them? They’re deep-fried in peanut oil. Start at a lower temperature, then increase it for that golden finish.
Make sure they float when cooked. Serve the Ham Sui Gok warm and crispy for the best experience!
