jessiefoodinthekitchen

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 bliste...