Glutinous rice dumplings (aka hom sui gok) combine savory pork and shrimp filling with a sweet glutinous rice shell. The key to this dish is the glutinous rice flour which creates a dumpling that is chewy and luscious on the inside, yet ever so slightly crispy on the outside.
Recipe by lucylovestoeat
For the filling:
- 500g pork mince
- 4 cloves garlic, minced
- 4 pieces of dried shiitake mushrooms
- 1 carrot
- 6 stalks spring onions
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp sugar
- 1/2 tsp ground white pepper
- ⅔ cup water
- 3 tsp corn starch mixed with 3 tsp water
- 2 tbsp oil
For the dough:
- Rehydrate the mushrooms and then finely dice. Finely dice the carrot and spring onions too and set aside
- Add the oil to the pan on high heat.
- Put in the garlic and fry until lightly golden and then add the pork
Once the pork is half cooked, add in the mushrooms, carrots and spring onion.
- Mix well and then add the soya sauce, oyster sauce, sesame oil, sugar, and white pepper.
- Mix the condiments in well and add in the water to create the sauce
- Thicken the meat and veg filling with the corn starch and water mixture, then turn off the heat and let it cool down
- Put wheat starch into a large bowl and slowly pour in boiling water while gently stirring.