Toisanese Deep-Fried Glutinous Rice Dumplings (Haam Gai Loong) · PrimedTable
Chinese🍚 Starches
Toisanese Deep-Fried Glutinous Rice Dumplings (Haam Gai Loong)
⏱ 60 min
A Toisanese childhood classic: crispy on the outside, chewy on the inside, filled with a savory mixture of pork, Chinese sausage, dried radish, and refreshingly crunchy jicama.
boiling wateradd 8 oz initially, then add 1 oz more if needed8 oz
dried shrimp~2 ozest.
dried radish (jicama)2 oz
Chinese sausage (lap cheong)~2 ozest.
pork (lean meat and pork skin)~4 ozest.
garliccloves3
green onion (scallion)~2est.
cilantro
optional, can be omitted if preferred
~¼ cupsest.
jicama4 oz
oilfor stir-frying filling; approximately 12 oz for deep-frying~12 ozest.
saltfor seasoning; reduced amount since dried radish and sausage are already salty1½ tsp
sugar2 tsp
oyster sauce1 tbsp
light soy sauce2 tsp
cornstarcha little bit~¼ tspest.
sesame oil1½ tsp
sesame seedsfor coating the dumplings~3 tbspest.
Steps
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1
Rinse the dried shrimp with clean water to remove dust and debris. Drain, then soak in warm water until softened and plump.
2
Measure 10 oz glutinous rice flour and 2 oz regular rice flour. Add half a teaspoon of salt. This 5-to-1 ratio creates a texture that is soft enough to wrap but crispy when fried.
3
Slowly pour 8 oz of boiling water into the flour mixture while stirring with chopsticks to prevent lumps. If the mixture is still too dry, add another 1 oz of hot water and mix well.
4
Once the mixture has cooled slightly, knead it with your hands for about 4 minutes until smooth and no longer clumpy. Dust your hands with dry flour to prevent sticking, and continue kneading and pressing.
5
Cover the kneaded dough with plastic wrap and let it rest.
6
Cut the dried radish into thin strips, then rotate and dice into small cubes. Soak the diced radish in water to remove excess saltiness.
7
Wash the Chinese sausage, cut into thin strips lengthwise, then rotate and dice into small pieces.
8
Drain the soaked shrimp and chop finely into small pieces. Use a rocking motion with the cleaver and chop multiple times to ensure uniform size.
9
Cut the pork (lean meat and skin) into strips, then rotate and mince into fine pieces. Chop at various angles for a finer consistency. No marinating needed.
10
Smash and peel 3 garlic cloves, then mince.
11
Cut green onions in half, then line them up and dice. Cilantro is optional; if using, roughly chop.
12
Peel about 4 oz of jicama with a small sharp knife. Cut into thin slices, then into strips, and finally rotate and dice into small cubes.
13
Heat the wok over high heat, add oil, then reduce to medium. Add minced garlic (do not use high heat to avoid burning) and stir until fragrant.
14
Add dried shrimp and stir-fry for 20-30 seconds to release its flavors. Add Chinese sausage and continue for another 30 seconds until fragrant.
15
Add the drained dried radish and stir-fry with the sausage. Add the minced pork and break it up as you go to ensure even cooking.
16
Once the pork is colored, reduce heat to medium and cook for 40-50 seconds until cooked through. Add pork skin and stir-fry until fragrant. Keep heat at medium to prevent burning the wok.
17
Add seasonings: 1.5 tsp salt, 2 tsp sugar, 1 tbsp oyster sauce, 2 tsp light soy sauce, a pinch of cornstarch, and 1.5 tsp sesame oil. Mix well.
18
Add diced green onion and cilantro (if using), stir-fry for another minute to combine. Increase heat to high and cook for 1 minute to remove excess moisture so the meat doesn't fall apart during frying.
19
Taste the filling and adjust seasoning if needed. Spread onto a plate to cool.
20
Once the filling has cooled, knead the dough briefly. Dust the cutting board with rice flour and roll the dough into a long log, using gravity and gentle rolling motions.
21
Cut the log in half. Cut each half into 10 equal pieces, creating 20 dumplings total, each about 1 inch thick.
22
Roll a piece of dough into a ball, dip into sesame seeds, then press into a bowl shape with your fingertips. Keep the thickness even and the edges thick enough to seal.
23
Scoop about 1-2 teaspoons of filling into the center of the dough bowl. Bring up the edges and press together to seal, using your fingertips to create a tight seal.
24
For a prettier finish, create a fluted edge pattern by pushing inward with your thumb and pinching with your index finger at intervals around the rim. Repeat this motion all around the dumpling.
25
Repeat the wrapping and sealing steps for all remaining dough pieces until all 20 dumplings are filled and sealed.
26
Heat the wok over high heat and add about 12 oz of oil. Heat to 160°C (320°F). Without a thermometer, use a chopstick: if bubbles form around it, the oil is ready.
27
Add about 6 dumplings to the hot oil. Turn heat to low (or off). Fry for 2.5-3 minutes until the dumplings float to the surface.
28
Once the dumplings float, turn heat to medium and fry for another 2.5-3 minutes, keeping the oil between 130-160°C. Gently flip the dumplings halfway through to ensure even browning on both sides.
29
Once the dumplings turn golden, they are done. Remove the first batch with chopsticks and a spider strainer. Repeat the frying process with the remaining dumplings in batches of 6-7, depending on your wok size.
30
Serve the deep-fried dumplings hot. They have a crispy exterior, chewy interior, and a delicious, savory filling.
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