How to Make Glutinous Rice Dumplings

How to Make Glutinous Rice Dumplings

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Makes: 20 | Prep Time: 1 Hour | Cook Time: 15 Minutes
Adapted From: SparkPeople

Glutinous rice dumplings (aka hom sui gok) combine a 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.

This is one of the first dim sum recipes I made myself. Make sure to stuff these dumplings with care — the wrappers are so delicate that they can fall apart during assembly or rupture in the deep fryer. The trick is to get the wrapper dough soft enough to shape, but not so wet that it’s sticky.

Making glutinous rice dumplings is incredibly rewarding. Your dumplings will taste lighter and fresher than what you get at a restaurant, especially if you eat them as soon as they come out of the fryer. It’s a big payoff.

Can you share any expert tips from your experience making glutinous rice dumplings? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!


Glutinous Rice Dumplings Recipe

Makes: 20 | Prep Time: 1 Hour | Cook Time: 15 Minutes
Adapted From: SparkPeople

Ingredients

Filling:
6 dried black mushrooms
2 1/2 ounces ground pork
1 1/2 ounces raw medium shrimp
1/4 cup chopped green onion
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon oyster-flavoured sauce
1 teaspoon Chinese rice wine
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly-ground white pepper

Wrapper:
3/4 pound glutinous rice flour
1/2 cup sugar
2 teaspoons baking powder
1 cup water
3 tablespoons gin

Vegetable oil for deep-frying

Directions

1. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

2. Remove the shrimp shells, de-vein and mince.

3. In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt and white pepper. Mix well.

4. In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder. Make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes.

5. Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into ten 1-inch pieces. Roll each portion into a ball and cover with a damp towel.

6. With your finger tips flatten one portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.

7. Fry dumplings in 2 inches of oil heated to 350 degrees about 3 minutes until they float to the top and turn golden brown. Remove with the strainer or slotted spoon and drain on paper towels. Serve hot.


Learn more about Glutinous Rice Dumplings from these Experts

Watch Pop and Wok turn out Glutinous Rice Dumplings (VIDEO)
Just Another Food Lover spends an afternoon making Glutinous Rice Dumplings
Another take on Glutinous Rice Dumplings from Wen’s Delight

HT: Photo by Timyuhoai via Wikimedia Commons.

4 Responses

  1. Thank you for linking my post on Hom Sui Gok! I also started a new blog and I have new recipes posted on Dinner4OneVancouver.tumblr.com. Please feel free to check it out!

  2. Dim Sum Central

    Very welcome! Thanks for stopping by!

  3. Why gin? Can I sub sake?

    • Dim Sum Central

      I can understand not wanting to use gin, but it does have a pretty distinctive flavor that’s hard to replicate…a bit like juniper berries. Star anise is a pretty good substitute or, alternatively, white wine would be OK, too. I haven’t tried sake, but that could work, too. If you do, reply back and let us know how it works!

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