Ham Sui Gok( 咸水角 ) – Crispy Glutinous Rice Dumplings with a Savoury Filling

If you're a fan of dim sum, you'll probably recognize 咸水角 (Ham Sui Gok). These golden, crispy glutinous rice dumplings are a classic Cantonese dim sum favourite, with a delightfully chewy shell and a juicy, savoury filling.

The outer wrapper is made with glutinous rice flour, giving it a wonderfully chewy texture. Once deep-fried, the surface becomes beautifully blistered and crispy while the inside stays soft and slightly sticky. The filling is traditionally made with seasoned minced pork, dried shrimp, mushrooms, and sometimes diced bamboo shoots or jicama (yam bean), creating a delicious balance of flavors and textures.

Although they may look complicated, Ham Sui Gok is surprisingly fun to make at home. The key is getting the dough soft and pliable, sealing the filling well, and frying them at the correct temperature, so they puff up evenly and develop their signature crispy bubbles.

Many traditional recipes call for lard, which produces larger, more distinct blisters on the wrapper. I chose cooking oil instead for an everyday version that's easier for most home cooks, without compromising flavor and texture.

Freshly fried Ham Sui Gok are best enjoyed hot, when the crust is at its crispiest and the filling is still juicy. They're perfect as a snack, for afternoon tea, or as part of a homemade dim sum feast.

Full written steps, tips, and exact measurements are below. Keep scrolling!

INGREDIENTS

(The filling)

125g boneless chicken thigh

120ml water

1 pc softened mushroom

10g dried shrimps

1 tbsp salted preserved turnip

1 tbsp minced garlics

1 tsp minced shallots

1 tbsp oyster sauce

½ tsp dark soy sauce

2 tsp sugar

1 tbsp corn starch slurry （1 tbsp cornstarch mix with 2 tbsp water）

METHOD

(Filling)

1. Diced the softened mushrooms and slightly chopped the softened dried shrimps.

2. Soak the salted preserved turnip in water for 10 minutes to release the saltiness.

3. Cut the boneless chicken thighs into small dices.

4. Heat 2 tablespoons of oil in a pan, add the minced garlic and shallots and stir-fry until fragrant, add the diced meat, shrimp and mushrooms and stir-fry until cooked, add all the seasonings and water, stir well.

5. Add the cornstarch slurry to thicken the sauce. Remove and keep aside.

(Dough )

55g Wheat Starch

60ml hot water

30ml cooking oil

300g glutinous rice flour

55g sugar

120ml water

METHOD

1.Prepare the wheat starch dough

Place the wheat starch in a mixing bowl. Gradually add the hot water and stir with chopsticks or a spatula until the starch is cooked and forms a soft, sticky rough dough.

2.Combine with glutinous rice flour and sugar

In a large mixing bowl, combine the glutinous rice flour and sugar. Add the wheat starch mixture and begin mixing. Add water to the mixture and continue kneading until the dough becomes soft, smooth, and pliable. 

3.Add oil and mix

Add the cooking oil to the dough, knead the dough until it absorbs all the oil and creates a smoother dough and gives the finished dumpling wrapper a softer texture. 

4.Rest the dough

Cover the dough with cling wrap and let it rest for at least 2 hours in the fridge.  This allows the flour to absorb the moisture evenly, making the dough easier to shape.

5.Divide and shape

Divide the dough into equal portions. Roll each portion into a round shape. With your thumb in the center of the dough, pinch the edges with your thumb and index finger while rotating the ball in a circle. Slowly work the edges outward to make them thinner, while leaving the center slightly thicker. This creates a small, concave bowl or cup to hold the filling. and Place the prepared savory filling in the center. Fold and seal the edges tightly, shaping them into the traditional oval shape.

6.Fry the dumplings

A. Heat up enough cooking oil in a pot.

B. Keep the oil consistently at 140–150°C with the help of a thermometer. Or take a small piece of dough residue into the oil. If the residue sinks to the bottom of the pot and stays for 1 second before floating to the surface, it means that the temperature has reached the right temperature for frying.

C. Turn off the heat. Carefully lower a few Ham Sui Gok into the oil, making sure not to overcrowd the pot. Gently turn them occasionally to prevent them from sticking together.

D. Once the dumplings gradually float to the surface, turn the heat on to medium. Continue frying, turning them occasionally, until they are evenly golden brown, and the wrappers puff up, forming their signature crispy, blistered bubbles.

E. Remove the Ham Sui Gok with a slotted spoon and drain on a wire rack or paper towel. Serve immediately while hot and crispy.

Tips for Perfect Ham Sui Gok

1. Use boiling water when making the dough to achieve a soft, smooth, and elastic texture. 

2. Let the filling cool completely before wrapping to make it easier to handle and prevent the wrapper from becoming soggy. 

3. Seal each dumpling tightly to prevent the filling from leaking during frying. 

4. Do not fry over high heat. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. 

5. Turn off the heat before adding the Ham Sui Gok to the oil. Once the dumplings float to the surface, turn the heat to medium and continue frying until golden brown and crispy. 

6. Ham Sui Gok are best enjoyed fresh, when the exterior is crispy and blistered, and the wrapper is soft and chewy.

Whether you're recreating your favourite dim sum dishes or introducing your family to a traditional treat, these homemade Ham Sui Gok (咸水角) are always worth the effort. One bite into the crispy, chewy shell and savoury filling, and you'll understand why they've remained a dim sum favourite for generations. Happy cooking!

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