Deep-Fried Dumplings

Name: Deep-Fried Dumplings
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 89 pcs
Cuisine: Cantonese
Ingredients: 2.64 ounces (75 grams) dried shiitake mushrooms, soaked and diced; 4 ½ tablespoons (38 grams) garlic paste; 1/3 cup (56 grams) potato starch; 3.96 pounds (1800 grams) lean pork, blanched and diced; 1.32 pounds (600 grams) garlic chives diced, added at the end; 4.05 ounces preserved turnip, diced; 2 ½ cups (600 grams) stock; 1/3 cup water, for mixing with the potato starch; 4.05 ounces (115 grams) small shrimp, soaked and then lightly baked; 1 tablespoon five-spice powder, added at the end; 5 cups (600 grams) sticky rice four; 1 cup boiling water; 13.22 ounces (375 grams) lard; 2 ¼ cups ice-cold water; 1 ¾ cups sugar (338 grams); 1/3 cup (38 grams) wheat starch, added at the end; 1 ¾ cups (225 grams) wheat starch; 1 teaspoon salt; 1 tablespoon (23 grams) salt; 2 tablespoons (38 grams) oyster sauce; 2 teaspoons ground pepper; 1/4 cup (46 grams) chicken bouillon; 1 tablespoon (19 grams) light soy sauce; 1/2 cup (94 grams) sugar; 1/3 cup (75 grams) sesame oil

Crispy, Sticky, Juicy Deep-Fried Dumplings

Anybody who has had a yum cha dining experience in Guangzhou may know that there is a dim sum dish called ham sui gok, otherwise known as deep-fried dumplings. Here, we will introduce everybody to the home-town style recipe of this crispy, sticky, and delicious dish. Its crispy skin and savory, juicy filling work in concert to bring out the best taste possible. We also have a healthier, lighter taste deep-fried dumplings recipe available, please see Fried Ham Sui Gok.

Cute and Crispy Deep-Fried Dumplings Served in a Cantonese Dim Sum House

Servings: 89 pcs

Total Time: 1.5 hrs

Ingredients

Filling

2.64 ounces (75 grams) dried shiitake mushrooms, soaked and diced
4 ½ tablespoons (38 grams) garlic paste
1/3 cup (56 grams) potato starch
3.96 pounds (1800 grams) lean pork, blanched and diced
1.32 pounds (600 grams) garlic chives diced, added at the end
4.05 ounces preserved turnip, diced
2 ½ cups (600 grams) stock
1/3 cup water, for mixing with the potato starch
4.05 ounces (115 grams) small shrimp, soaked and then lightly baked
1 tablespoon five-spice powder, added at the end

Dough skin

5 cups (600 grams) sticky rice four
1 cup boiling water
13.22 ounces (375 grams) lard
2 ¼ cups ice-cold water
1 ¾ cups sugar (338 grams)
1/3 cup (38 grams) wheat starch, added at the end
1 ¾ cups (225 grams) wheat starch
1 teaspoon salt

Seasonings

1 tablespoon (23 grams) salt
2 tablespoons (38 grams) oyster sauce
2 teaspoons ground pepper
1/4 cup (46 grams) chicken bouillon
1 tablespoon (19 grams) light soy sauce
1/2 cup (94 grams) sugar
1/3 cup (75 grams) sesame oil

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

How to make dumpling dough skin

Combine sticky rice flour and ice-cold water in blender. Blend to form dough.

Add boiling water to wheat starch to make cooked wheat flour dough. Add sugar and salt. Mix. Then combine with the dough from step 1. Mix thoroughly. Add lard in two portions, stirring evenly both times. Add the final 1/3 cup of wheat starch (marked for "add at the end") and stir. Refrigerate overnight.

How to make the filling

Heat pan. Add oil. Add garlic chives and fry well. Add garlic chives to wicker strainer separated from water. Let cool.

Heat pan. Add oil. Fry garlic paste until fragrant. Add remaining filling ingredients (except garlic chives and five-spice powder). Fry evenly. Drizzle some cooking wine in the pan. Add seasoning ingredients. Add stock and bring to a boil. Then add potato starch and water solution to thicken. Scoop out and allow to cool. Refrigerate. Only add garlic chives and five-spice powder when removing from refrigerator. Stir evenly.

Put it all together

Portion dough skin and filling into pieces 0.91 ounces (26 grams) each. Add filling to dough skin. Wrap up to form an olive shape. This is the uncooked deep-fried dumpling.

Heat oil to 356 °F (180 °C). Turn off heat. Add deep-fried dumplings. When they begin floating in the oil, turn on heat again and fry until they change color. Raise heat of oil to 446 °F (230 °C). Continue frying until they are golden brown. Serve.

Tip: The moisture and temperature of the deep-fried dumpling skin must both be controlled carefully in order to achieve the pearl-like bubble effect on the outside of the dumplings.