What's up everyone?
Today we're making Fried Glutinous Rice Dumplings,
a dish my dad has made hundreds of times.
Hello, everyone!
Today we're learning how to make Fried Glutinous Rice Dumplings.
A lot of people have been saying,
it's been impossible to go out for dim sum due to the pandemic,
so they've been wanting to try to make some dim sum themselves.
So today we'll look at how Fried Glutinous Rice Dumplings are made.
For the dumplings, we'll use wheat starch.
This is glutinous rice flour.
These are for the wrapper.
Then, we have pork, mushrooms,
dried turnip, and dried shrimp.
If you like fresh shrimp or chicken, use those. Use whatever you like!
You don't have to use these ingredients exactly.
If you've never heard of haam seoi gok,
they're deep-fried dumplings usually containing pork,
mushrooms, and a variety of other ingredients.
With a crispy yet chewy crust and a juicy savory filling,
haam seoi gok is a common item at any dim sum restaurant.
Dim sum, or dim sam, roughly translates to a "touch of heart”,
a reference to the delectable snacks
that 10th century teahouses would serve
to traveling merchants in Guangzhou,
one of the largest international ports along the Silk Road.
Even though dim sum is widely considered to belong to Cantonese cuisine,
it evolved from a wide range of influences
largely because Guangzhou was and still is a critical hub
for Chinese trade and a melting pot of different cultures.
Today I'm using 1/2 lb, or 8 oz, of glutinous rice flour,
and 3 oz of wheat starch
to make the wrappers.
This'll make about 14-16 fried dumplings.
Let's make the wrapper first.
This is 3 oz of wheat starch.
Put it there.
And 1/2 lb, which is 8 oz, of glutinous rice flour.
We'll put the glutinous rice flour into a separate bowl.
Now, we'll add 1.5 oz of white sugar to the glutinous rice flour.
Now we're going to add hot water to the wheat starch.
We'll measure out 4 ounces of hot water to mix with the wheat starch.
It'll cook the wheat starch.
Mix it thoroughly, into one piece.
Once the wheat starch is solid enough,
we'll take about 30 seconds to use our hands to knead the dough into a ball.
Leave it here for later.
We're going to add 2 oz of lard to the glutinous rice flour.
If you don't want to use lard, you can use cooking oil,
such as corn oil or olive oil.
Add the oil in and mix it up.
Don't pour all of the cold water in at once.
We'll slowly pour 5 oz of cold water
into the glutinous rice flour while stirring with a spoon.
Take your time.
As it goes in, knead it with your hands.
Knead it into one piece.
Add the rest of the water.
Using our hands, we'll knead the dough for about one minute
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Next, we'll add the wheat starch.
Let's add the wheat starch.
We’ll add the wheat starch dough in small pieces
to the glutinous rice flour and knead it together.
Judy from Patreon asked,
"Can you use sweet potato for the dough?
I seem to recall my mom doing that."
No, you can't, it won't fry up.
Because sweet potato doesn't have the same chewiness.
It doesn't have that chewy texture.
This looks like it doesn't have enough water.
So we'll need a little more cold water.
My dad adds another 1/2 oz of cold water here
because he noticed the dough was too dry
and not sticking together.
Push down hard, it needs to be kneaded well.
The wheat starch and glutinous rice flour need to come together.
Bring it out to knead it.
Once the dough is sticking together,
we'll knead it for another minute and a half
until the two parts are thoroughly mixed together.
All right.
Can you see it?
It looks like this.
All right, the wrapper dough is ready.
We'll wrap it in a plastic bag and set it in the refrigerator.
The dough will slowly absorb the moisture.
What if you don't have a bag?
Just wrap it in plastic wrap, then.
But it needs to be covered?
Yeah! If you don't cover it, the surface will dry out.
You have to refrigerate the dough for at least an hour,
and let the dough's water content redistribute evenly,
and then make the dumplings.
That way, the dumplings won't burst.
Bursting is the most common problem.
Now, let's prepare the filling.
First, about 1/2 oz of dried shrimp.
Wash it with water.
We'll rinse the dried shrimp once
then soak it in warm water for 8-10 minutes.
Put it there.
I already soaked the mushrooms.
What if you didn't yet?
If you haven't yet, then wash it like this.
With the dried shiitake mushrooms,
we'll do the same rinse and soak method as the dried shrimp.
They're soft now,
after soaking in warm water.
Let's cut the pork.
Let's use 3-4 oz.
We'll dice the pork into small cubes.
What kind of pork is it?
If you don't mind the fattiness, use pork belly.
This is pork butt
We're just chopping into small pieces.
If you don't want to cut it, there's always minced pork.
You can buy minced pork.
Addison, our Wokstar on Patreon,
she asked, "What are other filling options?"
Can you swap out pork for beef or chicken?
Or something like bean paste?"
Yes!
But it'll be sweet if you use red beans.
Is beef okay?
Sure! Any meat will work, and no meat is fine too.
If you don't use meat, what do you put?
You can use different kinds of mushrooms.
We put mushrooms too.
More mushrooms, then?
Yes, mushrooms!
What about water chestnuts, could you add that?
Yes, those would be very good!
That was my idea! He said very good!
Let's season it.
After mincing the pork,
we'll marinate it with a 1/2 tsp of salt,
1 tbsp of cornstarch, and 2 tbsp of water.
Mix it up.
Put it aside.
Let's start on the dried turnip.
Is this store-bought?
Yes, you have to buy this.
Chop it up.
We’ll first cut the dried turnip into thin strips,
then turn it perpendicular to dice into small pieces.
What does the dried turnip taste like?
You have to taste it to know it.
They take a turnip,
salt it, and dry it in the sun.
Dice the mushroom.
We'll slice the top of the mushroom horizontally,
then chop into slices.
Then turn perpendicular to dice.
That's it.
Two cloves of garlic.
We'll peel, smash, and mince two cloves of garlic.
Celery.
Small dice.
Similar to the dried turnip,
we'll cut the celery lengthwise into thin strips,
then turn 90 degrees to dice.
Mince the dried shrimp really finely.
We’ll take the dried shrimp from the water it was soaking in
and dice them into small pieces.
Dried shrimp is chopped up.
Next, cilantro and green onion.
I'm going to use a separate cutting board,
because these are garnishes for after we're done cooking.
We're going to cook the filling first.
Turn the stove on.
We'll heat the wok on high heat for about 30 seconds
before adding 2 tbsp of oil.
Garlic.
We'll stir-fry the garlic for 10-15 seconds.
When the garlic is getting aromatic,
add the dried shrimp.
You have to fry the dried shrimp in oil,
in order to really get the shrimp flavor out.
After frying the dried shrimp,
add the pork too.
After stir-frying the dried shrimp for 10-15 seconds,
we'll add in the pork.
Cook the pork through, it'll be fragrant.
Mushrooms.
Celery.
Dried turnip.
After stir-frying the pork for 30-40 seconds,
we'll add the mushrooms, celery, and dried turnip
and cook for 40-50 seconds.
Now we'll season with a 1/2 tsp of salt,
1 tbsp of oyster sauce, and 2 tsp of soy sauce
and stir-fry a bit.
Stir fry until it's fragrant.
Then we'll add a 1/4 tsp of white pepper.
To thicken the filling,
we'll first mix 2 tbsp of water with 1 tsp of cornstarch,
then slowly pour into the wok.
We'll only add enough to reach your desired consistency of filling.
At dim sum restaurants, we were talking about
how there's more gravy.
If somebody really likes that, what do they need to change?
If you want it juicier, add some water when you cook it.
Then it'll have more gravy.
But I don't like that.
I prefer it drier, like this.
After stir-frying the filling for about 30-40 seconds,
we'll add about a teaspoon of sesame oil.
We have all of these ingredients listed on our blog at madewithlau.com
along with step-by-step instructions and video clips
to guide you as you make the recipe at home.
All right, turn the stove off.
Put it in a dish to cool off.
We can start wrapping them once they're cool.
After the filling has cooled
and the dough has been in the fridge for at least an hour,
we're ready to wrap our haam seoi gok.
All right, for the dough,
we kneaded it and let it rest enough.
We'll take it out now.
We can make the fried dumplings.
First, we'll knead the dough a bit to soften it.
Then we'll roll out the dough into thick rolls.
Next, we'll cut them into equally sized pieces.
My dad divides them into 14 pieces here.
All right, let's get started.
Make it nice and round.
After it's a round ball, flatten it down with your hand.
Press it flat.
Press down in the center with your thumb.
So now it's shaped like a bowl.
Time to add the filling.
About a spoonful.
My dad has already mixed the cilantro and scallions into the filling,
so be sure to do that before you wrap.
Pack the filling in firmly.
Then, pinch it closed.
Just pinch it together,
it doesn't have to be some beautiful shape.
Roll it a bit.
About the shape of an (American) football.
Just like this.
Try to keep the dumplings the same thickness.
If they're different thicknesses, they'll be difficult to fry.
Can you see it?
My dad estimates that the dough is about 1/4 inch thick.
We'll repeat the wrapping steps on each piece
until we've got enough to fry.
My dad will be frying 8 today.
We've made our dumplings, and we can start frying them.
Today, I'm using tea seed oil.
The benefits of tea seed oil are that
it can handle high temperatures, and it's healthy.
Whether you're stir-frying, pan-frying, or deep-frying,
this oil is a good choice for all of that.
It can go 60°F higher than other oils.
Try this new oil out.
Turn the stove on.
As far as how much oil you need,
it needs to cover all of the dumplings.
For our case, we used 25 oz or 750 ml of tea seed oil,
but the exact amount will vary based on the size of your pot.
The reason we're using tea seed oil here
instead of something like olive oil
is because olive oil has what is called a lower smoke point
which is the temperature at which the oil stops shimmering or rippling
and starts smoking or burning.
Smoking oil isn't always a problem
and sometimes even desired for
getting that perfect “Wok Hei” in your stir fry
but it's a sign that the oil is breaking down
which can release burnt or bitter flavors
or even harmful free radicals.
Here's a chart that highlights the smoke points
of a few of the most common cooking oils.
You'll see that the tea seed oil that we're using today
has a higher smoke point than the other types of oils.
There are a few other factors that go into selecting oils
like whether they're neutral or flavored
or refined or unrefined.
Most cooking oil is created by extracting
and compressing seeds and nuts,
and oils that are “unrefined”, “raw”, or “virgin”
are usually bottled almost immediately.
They generally have more nutrients
but a lower smoke point and shorter shelf life.
Refined oils go through more processing
for a higher smoke point,
longer shelf life,
and a more neutral flavor.
For simplicity's sake, for frying,
you generally want to use neutral, refined oils,
like vegetable oil, corn oil,
or like us, tea seed oil.
If you don't have tea seed oil,
you can click the link in our description
to buy the oil we're using today.
As an overview,
we're going to first heat up our oil to 160°C (320°F),
then put in our dumplings.
We'll then turn off the stove and
let the heat of the oil cook the haam seoi gok for 3-4 minutes,
or until they start to float.
After that, we'll turn our stove back on and
fry for another 14-16 minutes at 160°C (320°F)
until they turn golden brown.
When the oil is at 160°C, they can go in.
It's hot enough now.
If you don't have this tool,
you can dip something wet in,
and look, right away,
it floats straight up.
It's actually a little too hot.
It's 170°C.
Too hot.
When it gets too hot,
add some cooler oil.
Let's put the dumplings in.
Keep them separate.
Put them in separately.
Is the heat off?
Yes, the heat is off.
When it gets hot enough, turn off the stove to put the dumplings in.
Wait for them to float.
Then turn on the stove to medium heat.
Hong Doy!
What's that?
haam seoi gok!
We’ll let the haam seoi gok cook with the heat off
until they float or about 3 minutes.
Do you have to keep moving them?
Yes, keep them moving!
Why?
Then they'll fry more evenly.
The oil is still boiling, and they're still frying.
They're frying at a lower heat.
Several people had related questions,
but how do you make this healthier,
with less oil?
I don't think you can make this with less oil.
You can't deep-fry something without enough oil.
Because this one is deep-fried,
the crunchiness is from the deep-frying.
If you have less oil,
you can't make it,
you can't deep-fry the haam seoi gok.
Because you need oil for the dough,
then you need oil to deep-fry it,
So if you're eating a low-fat diet,
then you can't eat haam seoi gok.
But if you use quality oil, then it's a little healthier.
Like today, we used tea seed oil,
that's a high quality oil.
It's healthier.
Our body needs fat, but just not too much.
So not five of these?
Don't eat five!
All right, I'm turning it to medium heat,
since they're all floating now.
Once they start to float,
we'll turn on the heat to get the oil to 160°C
and fry them for another 14-16 minutes.
118°C, not quite 120°C yet.
Alright, let's turn the heat up a little higher now
How hot are we trying to get it?
About 160°C.
See them rolling around?
There are some things that need to be double fried,
does this need a second fry?
These don't need to be fried a second time.
It's hot now.
Medium heat.
Very quick.
How do you know the dough is cooked enough?
When you first put them in, when they float up,
they're about 80% cooked through.
If they're raw, they don't float.
Floating to the surface means
your wontons and your sticky rice balls are cooked,
this is the same.
That's why you need enough oil to submerge the haam seoi gok.
You can only see that they're floating if they were submerged first.
Then, deep-frying them at medium heat,
that guarantees they'll be cooked.
Move them constantly.
Then at the higher heat, the higher frying temperature,
they'll be aromatic and beautifully colored.
Nearly done.
This is for color.
Is this medium heat?
Yes, this is medium heat, don't turn it up too hot.
Can you make it really golden?
Yes, we're making it golden brown now.
It's getting more golden, can you see?
We have about 3 minutes left
We can turn the heat down.
It usually takes 15 minutes to finish frying these.
Yes.
Winnie from Patreon asked,
How do you store them, cooked and uncooked?
Refrigerate them.
After you wrap them, you don't have to fry them right away.
Just fry as many as you're eating.
It's best not to refrigerate cooked ones.
They won't taste as good.
When the dumplings become golden brown,
or about 15 minutes after turning the heat back on,
we'll turn off the heat
and take out our completed haam seoi gok.
As they cool down, they'll get even more golden.
What's the best way to reheat them?
If you have an air-fryer, that's best.
Air-fryer!
Yeah!
If you don't have one, can you just microwave it?
The oven is okay.
Don't use the microwave.
These are gorgeous!
The oil is very clean, not dirty at all.
Don't throw this oil away,
it's great for cooking again.
Oh my god!
Hear that?
Oh yes!
Try some?
Of course!
Cheers!
Oh my god!
It's so good!
The quality!
It's like we're eating dim sum at a restaurant.
But way more fresh and delicious.
The inside is very soft, the outside is very crunchy.
Hey, that's me!
Auntie, auntie!
Auntie, auntie, auntie!
What's the difference between the Toisan one and the Cantonese one?
These are Toisan ham gai loong.
No wheat starch, just glutinous rice flour.
I like both!
But I think I like the Toisan one
because it's easy to make.
I don't have to take the time to make the shape like this,
and I don't have to fry until they're very golden brown.
The flour we use is a little bit different,
but the filling is about the same.
It's different!
It's more chewy, right?
I like this one better.
You can fit more filling in there.
Grandpa!
All right, friends!
Our Fried Glutinous Rice Dumplings are fried up!
Do you like it? Isn't it beautiful?
Cheers!