Hom Sui Gok, Golden Glutinous Rice Dumpling
Hot and crisp, Hom Sui Gok or Golden Glutinous Rice Dumplings are the perfect deep-fried delight to serve at your next celebratory party, gathering of loved-ones, or Lunar New Year's or Chinese New Year's celebration. These deep-fried-to-golden-perfection treats are filled with the flavors of sesame oil, oyster sauce, soy sauce, fresh green onions, Chinese rice wine, ground shrimp and pork, and dried black mushrooms.
- 3/4 pound glutinous rice flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 cup water
- 3 tablespoons gin
- 2.5-ounces ground pork
- 1.5-ounces raw medium shrimp shelled, deveined, minced
- 1/4 cup green onion, chopped
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
- 6 dried black mushrooms
- vegetable oil for deep-frying
Preparation time 55mins
Cooking time 65mins
In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder; make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes. Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into 10 (1-inch) pieces. Roll each portion into a ball and cover with a damp towel.
Soak the mushrooms in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove excess water. Discard the stems and mince the caps.
In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt, and white pepper. Mix well.
With your finger tips flatten 1 portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.
Pour 2-inches of oil into a 2-quart sauce pan. Heat to 350°F. Carefully slide the dumplings, a few at a time, into the oil. Once they float to the top, use a Chinese wire strainer or slotted metal spoon to keep them submerged in the oil until they are golden brown, about 3 minutes. Remove with the strainer or slotted spoon and drain on paper towels. Repeat with the remaining dumplings. Serve hot.
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