Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- Prepare Gyoza Filling:
- Make ready 125 grams Frozen peeled shrimp (use them frozen)
- Prepare 50 grams Thinely sliced pork
- Get 1/2 Cooked and chopped bamboo shoots
- Take 1 1/2 Shiitake (medium sized)
- Take 1 tbsp Sake
- Prepare 1 tbsp Soy sauce
- Take 1/2 tbsp Oyster sauce
- Prepare 1 dash Salt
- Take 1 dash Umami seasoning
- Take 1 dash Vegetable oil (for frying)
- Prepare For the dough:
- Prepare 30 grams Katakuriko
- Get 50 ml Boiling water
- Prepare 150 grams Mochiko
- Prepare 60 grams Sugar (granulated)
- Get 100 ml Water
- Take 35 grams Lard
- Make ready Addition to the oil for deep frying
- Take 1 dash Sesame oil
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. Royal bibingka made with glutinous rice flour. This Filipino delicacy is not only delicious, but it's also easy to make for a crowd or anytime cravings; you can have a whole pan ready to enjoy in five simple steps in an hour. Here you go my Foodie Frriends, as promised - Ham Sui Gok - Glutinous Rice Dumplings recipe.
Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- 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.
- 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.
- When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
- Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
- 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.
- Combine the katakuriko dough to the mochiko dough and knead well.
- When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
- Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
- The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
- 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.
- The mochiko dough will expand and may tear but it will close and the slit will disappear.
- 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!
One of my Mom's favorites at dim sum. 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. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. The "fat" is from mochiko flour, or glutinous rice flour, which is the main ingredient in (you guessed it) mochi. Steamed Dumplings Chinese Dumplings Dumpling Recipe Dim Sum Rice Flour Recipes Glutinous Rice Flour Asian Snacks Wontons Gourmet.
So that’s going to wrap this up with this special food fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
