Chinese Savory Fried Glutinous Rice Dumplings: My Grandma’s Recipe
I’m writing this recipe to my daughters so they have it one day when I’m gone! When my grandma (we called her Poa Poa) passed away I knew I wanted to continue the tradition of making what we called tea doys. Luckily my cousin and aunt had written down the recipe. I tried to figure it out and it was a struggle, but I’ve finally got it.
To my girls,
When I was little I remember being at my Poa Poa’s house on Adams in LA. My cousins and I would sit around the red table in the kitchen and help make these special treats. They were my absolute favorite. There was lots of noise… laughing, talking… my grandma, mom and aunties speaking in Cantonese. We were terrible at making them so sometimes my grandma would put them in the hot oil and they would pop and explode oil. She would yell out in Chinese LOL. Poor thing was such a good sport about it.
So the other day when we made these (Phoenix you are 6) you were struggling so hard with putting them together. You kept saying how hard it was and that everyone else knew how to do it. Well… you did get it eventually and it will get easier and easier and I just want you to know I love you so very much! I hope that one day when I’m gone, you two will get together with your kids and make these and think of me and your ancestors.
Love,
This definitely looks home made ;)
Mom
Ok, so these aren’t super easy to make… but I promise it’s worth it!!! Let’s go!
What Are Chinese Savory Fried Glutinous Rice Dumplings?
Chinese savory fried glutinous rice dumplings, also known as "ham sui gok" in Cantonese or "鹹水角" in Chinese characters, are a popular dim sum dish that originated in Guangdong province. These golden-brown, crispy dumplings are filled with a savory mixture of ground pork, vegetables, and aromatics, all encased in a chewy glutinous rice flour dough. The contrast between the crispy exterior and the soft, flavorful interior makes these dumplings a true delight for the senses.
Why You'll Love This Recipe
1. Authentic Flavors: This recipe stays true to the traditional Chinese preparation, giving you a genuine taste of Asian cuisine.
2. Texture Paradise: Experience the perfect combination of crispy, chewy, and tender textures in every bite.
3. Make-Ahead Friendly: The filling can be prepared in advance, making it easier to manage your time in the kitchen.
4. Customizable: While we provide a classic filling recipe, you can experiment with different ingredients to suit your taste preferences.
5. Impressive Dish: These dumplings are sure to wow your family and friends at your next gathering or dim sum party.
Helpful Tools
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Ingredients You'll Need
For the Dumpling Dough:
- 1 (16 oz) bag glutinous rice flour
- 2 tbsp sugar
- 2 tbsp cornstarch
- Hot water (as needed)
- 3 small boiled potatoes
- ¼ cup sesame seeds
- Peanut oil for frying
For the Filling (makes enough for 3 batches):
- 1 pound ground pork
- 1 can water chestnuts, minced
- 4 Chinese sausages, minced
- 2 carrots, minced
- 4 celery sticks, minced
- Half bag of small dried shrimp, minced
- 4 green onions, sliced small
- 4 cloves garlic, minced
- 2 tbsp cornstarch
Step-by-Step Instructions
Day 1: Preparing the Filling
1. In a large wok or skillet, stir-fry the ground pork, minced Chinese sausages, carrots, celery, dried shrimp, and garlic over medium-high heat. Cook until the meat is golden brown and the vegetables are softened.
2. Add the minced water chestnuts and 3 tablespoons of water to the mixture. Cover the wok with a lid and simmer for about 20 minutes, allowing the flavors to meld together.
3. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the filling to help bind it together.
4. Add the sliced green onions to the filling and cook for an additional 5 minutes.
5. Remove the filling from heat and allow it to cool completely before using. You can store it in an airtight container in the refrigerator overnight.
Day 2: Making the Dough and Assembling the Dumplings
1. Clean and prepare a large work surface, such as a table or countertop, for making the dough.
2. Pour the glutinous rice flour onto the surface, creating a tall mound. Use your hands to form a well in the center of the mound.
3. Gradually pour hot water into the well, using long chopsticks to mix the flour and water together. Start with about 1/3 cup of hot water and add more as needed.
4. Add the smashed boiled potatoes to the mixture and continue kneading, incorporating more hot water until you achieve a smooth, pliable dough consistency.
5. Knead the dough thoroughly for several minutes until it becomes smooth and elastic.
6. Divide the dough into small portions, each weighing approximately 36 grams. Roll each portion into a ball.
7. Press each ball into a bowl of sesame seeds, allowing some seeds to stick to the surface.
8. Flatten each ball into a thin disc shape, about 3-4 inches in diameter.
9. Place about 1/2 tablespoon of the prepared filling in the center of each disc.
10. Fold the disc in half, creating a half-moon shape, and pinch the edges together to seal the dumpling.
11. Repeat this process with the remaining dough and filling.
Frying the Dumplings
1. In a large, heavy-bottomed pot, heat about 3 inches of peanut oil to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains the correct temperature.
2. Carefully place a few dumplings into the hot oil, making sure they don't touch each other. Fry in batches to avoid overcrowding the pot.
3. Fry the dumplings for a few minutes on one side until they turn golden brown, then flip them over to cook the other side.
4. Once both sides are crispy and golden brown, remove the dumplings from the oil using a slotted spoon or spider strainer.
5. Place the fried dumplings on a cooling rack or paper towels to drain excess oil.
6. Allow the dumplings to cool slightly before serving.
Here you can see the sweet version of this recipe on top and the savory on the bottom
Chinese Savory Fried Glutinous Rice Dumplings
Ingredients
- 1 pound ground pork
- 1 can water chestnuts, minced
- 4 Chinese sausages, minced
- 2 carrots, minced
- 4 celery sticks, minced
- Half bag of small dried shrimp, minced
- 4 green onions, sliced small
- 4 cloves garlic, minced
- 2 tbsp cornstarch
- 1 (16 oz) bag glutinous rice flour
- 2 tbsp sugar
- 2 tbsp cornstarch
- Hot water (as needed)
- 3 small boiled potatoes
- ¼ cup sesame seeds
- Peanut oil for frying
Instructions
- In a large wok or skillet, stir-fry the ground pork, minced Chinese sausages, carrots, celery, dried shrimp, and garlic over medium-high heat. Cook until the meat is golden brown and the vegetables are softened.
- Add the minced water chestnuts and 3 tablespoons of water to the mixture. Cover the wok with a lid and simmer for about 20 minutes, allowing the flavors to meld together.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the filling to help bind it together.
- Add the sliced green onions to the filling and cook for an additional 5 minutes.
- Remove the filling from heat and allow it to cool completely before using. You can store it in an airtight container in the refrigerator overnight.
- Clean and prepare a large work surface, such as a table or countertop, for making the dough.
- Pour the glutinous rice flour onto the surface, creating a tall mound. Use your hands to form a well in the center of the mound.
- Gradually pour hot water into the well, using long chopsticks to mix the flour and water together. Start with about 1/3 cup of hot water and add more as needed.
- Add the smashed boiled potatoes to the mixture and continue kneading, incorporating more hot water until you achieve a smooth, pliable dough consistency.
- Knead the dough thoroughly for several minutes until it becomes smooth and elastic.
- Divide the dough into small portions, each weighing approximately 36 grams. Roll each portion into a ball.
- Press each ball into a bowl of sesame seeds, allowing some seeds to stick to the surface.
- Flatten each ball into a thin disc shape, about 3-4 inches in diameter.
- Place about 1/2 tablespoon of the prepared filling in the center of each disc.
- Fold the disc in half, creating a half-moon shape, and pinch the edges together to seal the dumpling.
- Repeat this process with the remaining dough and filling.
- In a large, heavy-bottomed pot, heat about 3 inches of peanut oil to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains the correct temperature.
- Carefully place a few dumplings into the hot oil, making sure they don't touch each other. Fry in batches to avoid overcrowding the pot.
- Fry the dumplings for a few minutes on one side until they turn golden brown, then flip them over to cook the other side.
- Once both sides are crispy and golden brown, remove the dumplings from the oil using a slotted spoon or spider strainer.
- Place the fried dumplings on a cooling rack or paper towels to drain excess oil.
- Allow the dumplings to cool slightly before serving.
Tips for Perfect Chinese Savory Fried Glutinous Rice Dumplings
1. Consistency is Key: When making the dough, aim for a texture that's smooth and pliable but not sticky. If it's too dry, add a little more hot water; if it's too wet, incorporate more glutinous rice flour.
2. Don't Overfill: Be careful not to overstuff your dumplings, as this can cause them to burst during frying. A half tablespoon of filling is usually just right.
3. Seal Properly: Ensure that the edges of your dumplings are well-sealed to prevent the filling from leaking out during frying.
4. Oil Temperature Matters: Maintaining the correct oil temperature is crucial for achieving that perfect crispy exterior. If the oil is too hot, the dumplings will brown too quickly on the outside while remaining raw inside. If it's not hot enough, they'll absorb too much oil and become greasy.
5. Drain Well: After frying, allow the dumplings to drain on a cooling rack or paper towels to remove excess oil. This will help maintain their crispiness.
6. Serve Immediately: These dumplings are best enjoyed fresh and hot. Serve them soon after frying for the best texture and flavor.
Variations and Substitutions
While this recipe provides a classic filling for Chinese savory fried glutinous rice dumplings, don't be afraid to get creative! Here are some ideas for variations:
1. Vegetarian Option: Replace the ground pork and Chinese sausage with finely chopped mushrooms, tofu, and additional vegetables like bok choy or cabbage.
2. Seafood Filling: Substitute the pork with a mixture of minced shrimp and scallops for a delightful seafood version.
3. Spicy Kick: Add some finely chopped fresh chili peppers or a teaspoon of chili oil to the filling for those who enjoy a bit of heat.
4. Sweet Variation: For a dessert version, fill the dumplings with sweet red bean paste or a mixture of chopped nuts, sugar, and sesame seeds. I’ll be posting one like this soon
5. Gluten-Free: While glutinous rice flour is naturally gluten-free, always check your other ingredients to ensure they're certified gluten-free if you have celiac disease or gluten sensitivity.
Serving Suggestions
Chinese savory fried glutinous rice dumplings are typically served as part of a dim sum spread, but they're versatile enough to be enjoyed in various ways:
1. As an Appetizer: Serve these crispy dumplings as a starter at your next dinner party or gathering.
2. Main Course: Pair the dumplings with a light vegetable stir-fry or a simple soup for a satisfying meal.
3. Party Snack: These dumplings make excellent finger food for parties or potlucks.
4. Dipping Sauces: While delicious on their own, you can serve them with dipping sauces like sweet chili sauce, soy sauce, or a tangy vinegar-based dip.
5. Tea Pairing: Enjoy these dumplings with a cup of Chinese jasmine tea or oolong tea for an authentic dim sum experience.
Storage and Reheating
If you have leftover dumplings (although that's rarely the case!), here's how to store and reheat them:
1. Storage: Allow the dumplings to cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
2. Reheating: My favorite way to reheat is to pan fry them, but you can also reheat the dumplings in a preheated 350°F (175°C) oven for about 10 minutes, or until they're heated through and the exterior is crispy again. Avoid using the microwave, as this will make them soggy.
3. Freezing: You can freeze uncooked dumplings for up to 1 month. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
Conclusion
Chinese savory fried glutinous rice dumplings are a true culinary treasure, offering a perfect balance of textures and flavors that will transport you straight to the heart of Chinese cuisine. While they may require some time and effort to prepare, the result is well worth it. Whether you're serving them as part of a dim sum spread, as an appetizer, or as a special treat for your family, these dumplings are sure to impress.
So, roll up your sleeves, gather your ingredients, and embark on this delicious culinary adventure. With practice, you'll master the art of creating these golden, crispy pockets of joy, and they may just become your new favorite dish to make and share. Happy cooking, and enjoy your homemade Chinese savory fried glutinous rice dumplings!
