Step-by-Step Guide to Make Ultimate Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

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. There will be some flour left unmixed but you don't have to worry about it.

Fried Glutinous Rice Dumplings (Ham Sui Gok) Juicy and chewy dough, sweet and savoury pork and vegetable filling, this is what makes Fried Glutinous Rice Dumplings so delicious! In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder.

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I've loved my whole life. They're nice and they look fantastic.

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. There will be some flour left unmixed but you don't have to worry about it.

To begin with this recipe, we have to prepare a few ingredients. You can cook fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. {Make ready of Gyoza Filling:.
2. {Make ready 125 grams of Frozen peeled shrimp (use them frozen).
3. {Take 50 grams of Thinely sliced pork.
4. {Make ready 1/2 of Cooked and chopped bamboo shoots.
5. {Make ready 1 1/2 of Shiitake (medium sized).
6. {Take 1 tbsp of Sake.
7. {Prepare 1 tbsp of Soy sauce.
8. {Take 1/2 tbsp of Oyster sauce.
9. {Get 1 dash of Salt.
10. {Make ready 1 dash of Umami seasoning.
11. {Make ready 1 dash of Vegetable oil (for frying).
12. {Take of For the dough:.
13. {Prepare 30 grams of Katakuriko.
14. {Get 50 ml of Boiling water.
15. {Get 150 grams of Mochiko.
16. {Take 60 grams of Sugar (granulated).
17. {Make ready 100 ml of Water.
18. {Get 35 grams of Lard.
19. {Take of Addition to the oil for deep frying.
20. {Take 1 dash of Sesame oil.

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. The best ingredients for the dumpling filling. The main ingredients for the filling consist of shrimps, bamboo shoot, and pork fat.

Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. 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..
2. 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..
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out..
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water..
5. 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..
6. Combine the katakuriko dough to the mochiko dough and knead well..
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed..
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza..
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time..
10. 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..
11. The mochiko dough will expand and may tear but it will close and the slit will disappear..
12. 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!.

The seasoning consists of oil, ground white pepper, sesame oil, salt, and sugar. Because of the coconut flour, even though these low carb and keto dumpllings are lightly fried, they manage to stay light and tender. Think of them as a cross between pork dumplings and their dim sum relatives ham sui gok (glutinous rice dumplings)! Plus, while they do take a couple hours to put together, think of it as meal prepping supreme. A glutinous rice flour dough formed into a rectangular shape of suman and wrapped in a wilted banana leaves.

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