INTRODUCTION

I made a very serious mistake in this recipe.. Nothing wrong with the recipe, it is delicious and the whole family like the snack but I did not take the images immediately. It looks fluffy and appetizing when it is just out of the wok..

However, I took the picture only 2 hours after I deep fried the snack. As times passed by, the snack become a bit wet and it does not look as attractive as it should be.

I should have taken the images immediately instead of washing the kitchen etc.. I may be able to salvage the crispiness again by re-frying the snack but I did not do so. Well, in my next attempt, I will upload the picture again.

This is one of the commonly  sold items in Hong Kong Dim sum restaurant. When it is just out of the kitchen, it has a crispy crust with juicy filling. The crust is supposed to be sweet and the fillings are savoury. It is a strange combo but it blends very well and may be that is why it is a welcoming item in the restaurants.

For this recipe, I found that the fillings shall not be much. Personally, I loved the crust much more than the filling, therefore, I prefer even thicker fillings like what you saw in the picture.  Well, the decision is yours as I knew some people like to have thick fillings.  May be I should put it in another word, the sweet glutinous rice crust is unique and delicious, unlike other kuih that the crust are rather tasteless, therefore, you can use more crust.

“咸水角是广东、香港和澳门地区常见的汉族名点。咸水角内里馅料有猪肉碎、韭菜、虾米、冬菇、沙葛。将滚水冲入澄面中搅匀，糯米粉置盘中，加入糖、猪油、冻水搓匀，再与澄面混合。分出多份粉团，每份放入馅料包好，放滚油内炸至浅金黄色便成，口感脆而不韧。”(Source: http://baike.baidu.com/view/1643973.htm)

WHAT IS REQUIRED

Servings: About 12 Ham Sui Gok

Filling ingredients

• 300-400 grams of minced pork or pork cubes
• 5 shitake mushrooms, soaked and cut into cubes
• 2 tablespoons of celery , cut into cubes
• 2 tablespoons of carrots, cut into cubes (optional)
• 2 tablespoons of dried radish (cai poh) or bamboo shoots or water chestnuts, cut into cubes
• 1 tablespoon of dried shrimps
• 1 tablespoon of minced garlic

Seasonings

• 1.5 tablespoons of oyster sauce
• 1/2 tablespoon of castor sugar
• 1/2 teaspoon of five spice powder
• 1/2 teaspoon of white pepper powder
• 1 tablespoon of Chinese cooking wine

Others

• 1 tablespoon of corn starch mixed with 3 tablespoons of water

Wheat starch portion

• 80 grams of wheat starch (澄粉）
• 150 grams of water （白水）

Glutinous Rice Flour portion

• 250 grams of glutinous rice flour （糯米粉）
• 120 grams of sugar （白糖）
• 80 grams of lard or vegetable shortening （猪油或植物油）
• 200 grams of warm to hot water （热水）

STEPS OF PREPARATION

• In a wok, put 1 tablespoon of cooking oil, sauté the mushrooms, baby shrimps, dried radish and minced garlic until aromatic, add the minced meat and diced carrots, stir fry for 1-2 minutes until the meat are almost set. Add the five spice powder, white pepper, oyster sauce, Chinese cooking wine, castor sugar and diced celery. Stir fry for another minutes until the flavours are well incorporated. Add the starch solution and give it a quick stir until the starch thickens. Off the heat, dish out and set aside for cooling.

• In a wok, bring the water for the wheat starch portion to boil. Add the wheat starch, stir until it forms a very sticky dough.

• Put the sugar and the glutinous rice in a big mixing bowl. Stir until well combined and make  a well in the centre. Put the hot wheat starch dough and add  hot water gradually followed by the lard or vegetable shortening.  Knead until it forms a pliable dough.

• Divide the dough into 12 equal pieces. Take a dough, shape round, use hand to flatten it , put 2 teaspoons full of filling, seal the edges and slightly shape oblong shape. Perform the same for the remaining 11 portions. Set aside.

• Heat up a pot of oil and when the oil is WARM, deep fry the dough until golden brown which shall takes about 5 minutes. Increase the heat to high before dishing out and deep fry for another minutes to force the trapped oil out of the snack. CONSTANT STIRRING is required for the entire deep frying process as the dough will stick to the bottom and turn brown very fast.

• Best served when it is hot to enjoy the crispy crust and juicy interior.

CONCLUSION

I will upload new picture in my next attempt. I hope this recipe will benefit those readers who are looking for this recipe. Do give it a try and let me know if it suits your taste buds.

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