Friday, June 10, 2011

Ham Sui Kok/Fried Crescent Dumplings

This is one particular item that I will order each time we have dim sum. These golden beauties are not admired for their filling but their pastry, it is deep-fried enough to give it a crispy light outside, soft-chewy inside with a delicious meat filling. I always wanted to learn to make this and finally get to do so with a friend of mine not too long ago. I never knew they were so easy to make. If you like this type of pastry I hope you try this out.

Ingredients for the fillings:

1 cup ground chicken or pork
3 dried shiitake mushroom – soaked until soft and diced small
1 small carrot – diced small
1 small onion – diced small
2 cloves garlic - chopped
2 green onions – diced small
A small bunch of chives – cut small
1/2 cup water
1 tsp cornstarch + 1 tbsp water



Seasonings:

1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper
salt to taste

1. Heat up some oil in a wok, stir fry garlic and onion until fragrant and lightly brown. Add in ground meat. Break up the meat and continue to cook until the meat changes color. Add in the mushrooms and carrot. Stir fry for a few minutes and add in all the seasoning and water.
2. Continue to simmer until the meat is cooked and add in the cornstarch mixture. Stir until sauce thickens. Add in the spring onions,chives and sesame oil. Stir until combined. Remove from heat and set it aside to cool down before using.


Ingredients for the Pastry:
Adapted from CH3RRI

2 cups glutinous rice flour
2/3 cup wheat starch
2/3 cup hot boiling water
3/4 - 1 cup water
5 tbsp sugar

1. Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough comes together.
2. Stir in sugar and mix well. Mix in glutinous rice flour. Stir and add in water slowly (you might not need the whole cup) to form dough. If the dough is too wet then add in just a little more glutinous rice flour.
3. Divide into 18 - 20 pieces. Fatten out the dough with your fingers, add in 1 ½ tsp fillings. Close up the dough and form into dumpling like shape (don't put too much filling as it will be difficult to wrap them up)
6. Heat oil on medium heat and fry dumplings until golden.

Note: Do not fry it over high heat or your dumplings won’t get crispy and it might explode while frying.

28 comments:

My Little Space said...

Oh dear, this is the most delicious chinese snack! It's simply irresistible eventhough it's a bit oily. Yummmm... Some sambal dipping sauce please.
Hope you're having a lovely day.
Blessings, Kristy

Anonymous said...

Hi Gert

Ham Sui kok are one of my favourite snack too. Wish I am your neighbour lol....Looks delish. Thanks for sharing.

Have a nice day.

Yen

Cuisine Paradise said...

Wow Gert! I can have at least 3 of this at one go... aiyo now u making me feel like having dim sum for tmr morning!

Shereen said...

Gert,
This is our favourite too.I meant to do this but somehow visiting the dim sum restaurant is a much easier option..hehehe.Since I am kiasu,looks like this recipe is going to my bookmarks!!

Anonymous said...

I have a question: Are unused clay cutters (shaped, like cookie cutters) safe for baking? Are both types of cutters the same? Thanks

ijayuji said...

Hi gert! mesti try sbb i suke chinese dumpling :D nak kategorikan kuih apa ya kalau dlm malay? kuih bom u tau tak? yg ada bijan luarnyer tu dlm inti kelapa cuma inti berbeza, nak trylah! thnaks for sharing!

Anonymous said...

Hi, is the pastry dough sticky to the hands when you try to put in the fillings?
Recently i made a dough with glutinous rice flour n wheat starch. The dough was very sticky and difficult to manage. Pls advice. thks alot :) Belle

PapaCheong's 拿手好菜 said...

Yummy!

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

wendyywy @ Table for 2..... or more said...

I'll love to have these, especially if I can have it with some good chilli sauce.
But then hoh, sometimes, I feel frustrated, it takes ages to make and shape each of them, but minutes to gobble them up.

Min said...

This is the must-eat dim sum also, love the crispy skin outside. I've to learn doing this also next time, looks very yummy!

Anncoo said...

I love dim sum and this is also a must to order in the dim sum restaurant. Next time I can make it myself..thanks for sharing Gert :)

Anonymous said...

Hi Gertrude,

This looks very yummy:) Thank you for sharing the recipe!

Have a nice weekend!

Soo

Little Corner of Mine said...

Yummy! I also like to order this dim sum.

mycookinghut said...

I am hungry for dim sum now!

Sally said...

Hi Gert....this is one of my family favorite all the time when we go Dim-Sum every weekend =) I'm gonna try this recipe and makes my hubby and kids a big surprise....thanks for sharing your recipe

~~louise~~ said...

Hi Gert!

They look delicious. I could use a snack about now. Any left???

Thanks for sharing...

Umm Mymoonah said...

Oh My! I can just imagine, how delicious would have been these fried dumplings. Perfect with a cup of tea.

ICook4Fun said...

Kristy, I like eating this as it is and not dipping in anything. Yea it is a bit oily.

Yen, ha ha if you live nearby I will share some with you.

Ellena, ha ha I too just went to your blog and your curry makes me hungry too :)

Shereen, actually it is not too difficult to make. Prepare the filling the day before so you don't have to spend too much time in the kitchen. You have to try this as they were really good.

Anon, I don't understand your question.

Ijayuji, Kulit this dumplings seakan the kuih bom. Kuih ni biasa boleh di makan kat tempat dim sum saja. Harap you cuba buat yea :)

Belie, this dough is very easy to handle. Like I said you might not need all the water stated in the recipe. If the dough is too sticky just add a bit more glutinous rice flour to it.

Papa Cheong, thanks.

Wendy, yea take a long time to make but take seconds to finish :)

Min, oh yes the skin of this is very crispy and they were reall good.

ICook4Fun said...

Ann, you are welcome.

LCOM, they were good aren't they :)

Leemei, go for some in the morning :)

Sally, hope you hubby and kids like it.

Louise, nope non left :)

Umm, thanks.

Biren @ Roti n Rice said...

Hi, Ann of Anncoo Journal told me about your blog. You have some wonderful recipes here.

This reminds me of wu kok which I absolutely love. I'll have to give this a try. I like that this is gluten-free and uses glutinous rice flour.

Anonymous said...

I saw this recipe at ch3rri blossom sometime ago and i made it. It was very good. The only different about your is that you double her recipe only everything is the same include steps of making it.

ICook4Fun said...

Biren, thanks for stopping by and your comment. Hope you try this out.

Anon, it is ch3rri recipe and I did give her credit for it. Check the ingredients for the pastry part.

lena said...

hi gert, this is also my must have at the dim sum resturant..its pastry is the thing that i like best!! i dont mind eating them without filling!

Cheah said...

This is my family's favourite whenever we hav dim sum. Thanks for sharing!

jude85 said...

this recipe is awesome but it is such big quantity we cannot eat them all. am i able to freeze them before frying or will it make the pastry a bit yuckky??

ICook4Fun said...

Jude85, go to the link I provide at the pastry ingredients to check the original recipe. It is in smaller quantity. No this don't freeze well.

Pauline said...

wow! this has always been my favourite dish at 'yum cha'.
thanks for the recipe. can't wait to try it out =)

www.cookiebakingblog.com

Liz Dinosaursinmykitchen said...

I've got to try those ones asap! As many these dim sum are also my favs! thanks for the recipe