bread is a vegetable

mum's ham sui gok

ingredients

for the filling;
dry scallops
dry shrimp
spring onions
carrots
preserved pickled mooli
pork belly or pork shoulder
oyster sauce
MSG

for the pastry;
5 tbsp sugar
85g wheat starch
230g glutinous rice flour
around 300ml boiling water

instructions

1 of 1

5 tbsp sugar | 85g wheat starch

Chop each of the filling ingredients into tiny cubes, and mince the meat. Mix all together to make the filling.

1 of 4

5 tbsp sugar | 85g wheat starch

Mix sugar and wheat starch, then add boiling water in increments until it becomes a runny batter.

2 of 4

5 tbsp sugar | 85g wheat starch

Add in the glutinous flour and knead until it's quite a solid dough.

3 of 4

5 tbsp sugar | 85g wheat starch

Break off and knead into round discs. Add a tbsp of filling and fold over simply squeezing the edges together.

4 of 4

5 tbsp sugar | 85g wheat starch

Deep fry the dumplings by dropping them into hot oil one by one, to prevent them from becoming stuck. If sticking occurs, lightly spread potato starch over the dumplings. Mix them while frying to ensure even cooking and prevent sticking. When golden, remove onto a plate lined with tissue.