Fried Glutinous Rice Dumplings

Ingredients

• 3 oz wheat starch
• 8 oz glutinous rice flour
• 4 oz hot water
• 1.5 oz white sugar
• 2 oz lard
• 5 oz cold water
• 0.5 oz dried shrimp
• 4 oz pork butt
• 0.5 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water
• 1 oz dried turnip
• 0.5 oz dried shiitake mushroom
• 2 clove garlic
• 1 oz celery
• green onion
• cilantro
• 2 tbsp Yóu Yóu tea seed oil
• 0.5 tsp salt
• 1 tbsp oyster sauce
• 2 tsp light soy sauce
• 0.25 tsp white pepper powder
• 2 tbsp water
• 1 tsp cornstarch
• 1 dash sesame oil
• 750 ml Yóu Yóu tea seed oil

Steps

1. 1

   Put the wheat starch and glutinous rice flour into two separate bowls. Into the bowl of wheat starch, add hot water and then carefully bring the dough together by kneading it for 30 seconds. Set aside.

2. 2

   Rinse the dried shrimp, and then soak in warm water for 8-10 minutes to rehydrate them.

3. 3

   With the stove on high, heat the wok for about 30 seconds, and then add Yóu Yóu tea seed oil.

4. 4

   Now, season with salt, oyster sauce, and light soy sauce and stir-fry a bit to incorporate the flavor. Then add white pepper powder.

5. 5

   After the filling has cooled and the dough has been in the refrigerator for at least an hour, we’re ready to wrap our ham sui gok.

6. 6

   Since we are deep-frying the ham sui gok, use suitably-sized pot that can handle high temperatures. Turn the stove on to high and pour the Yóu Yóu tea seed oil into the pot, enough to cover the amount of ham sui gok you're cooking.

7. 7

   You can keep cooking other things with the frying oil, so don't toss it out too soon. When the ham sui gok are finished frying, carefully scoop them out of the oil and onto a plate. Enjoy!