Ham Soi Gok (Glutinous Rice Dumplings)

Courtesy of Pauline Louie

Filling

2 Green onion
1 lap cheong, (approx. 4 Tbsp.)
2 shitake mushrooms (approx. 4 Tbsp.)
2 Tbsp. salted turnip
½ lb. ground pork
1 cup kohlrabi (turnip top)

1 tsp salt
1 tsp white pepper
1 Tbsp. soy sauce
1 ½ Tbsp. oyster sauce
1 tsp dark soy sauce
½ tsp sugar
1 tsp sesame oil
2 Tbsp. water

Dough

2 cups white flour
2 cups glutinous rice flour
1 small sweet potato, (approx. 4 Tbsp.) peeled and mashed
¼ cup hot water
1 tsp salt

 

Mince filling ingredients.

Heat oil in pan and cook filling in this order. Start with the green onion, and cook until fragrant, add pork, sausage, mushroom, turnip and kohlrabi.

Season the filling with salt, white pepper, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, water. Simmer. Transfer filling to a bowl and set aside.

Prepare the dough.

Scoop flour into a bowl. Peel and mash sweet potato. Add ¼ cup hot water (not boiling). Mix until it’s a ball and not sticking to the bowl. Add more water as needed until it’s the right consistency.

Roll the dough into a rope about 1 ½˝ thick. Cut into 1 ½˝ diameter balls. Cover with a towel so dough doesn’t dry out.

Take ball in hand and pull outward with the other hand until it’s flattened into a 3˝ pancake. Scoop about a tablespoon of filling and fold the dough over. Make sure there’s no air and pinch the end securely. Leave no air or gaps that might break open when frying in the oil.

Heat about 2˝ oil in a wok or Dutch oven. Cook over medium heat turning frequently.

 

NOTES: The sweet potato is used to add color for frying. The first few will come out very light in color because it is new oil. Grandma used to start by frying shrimp chips so that the color for the Ham Soi Gok will be more golden-brown.