Hi, I’m Kate. Today, we’re going to make fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour Recipe
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- Prepare Gyoza Filling:
- Get 125 grams Frozen peeled shrimp (use them frozen)
- Prepare 50 grams Thinely sliced
- Make ready 1/2 Cooked and chopped bamboo shoots
- Prepare 1 1/2 Shiitake (medium sized)
- Prepare 1 tbsp
- Prepare 1 tbsp Soy sauce
- Make ready 1/2 tbsp Oyster sauce
- Take 1 dash Salt
- Get 1 dash Umami seasoning
- Get 1 dash Vegetable oil (for frying)
- Take For the dough:
- Take 30 grams Katakuriko
- Prepare 50 ml Boiling water
- Make ready 150 grams Mochiko
- Get 60 grams Sugar (granulated)
- Get 100 ml Water
- Prepare 35 grams Lard
- Get Addition to the oil for deep frying
- Get 1 dash Sesame oil
Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
- Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don’t have to worry about it.
- When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
- Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
- Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
- Combine the katakuriko dough to the mochiko dough and knead well.
- When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
- Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
- The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
- To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
- The mochiko dough will expand and may tear but it will close and the slit will disappear.
- Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it’s done!
So that is going to wrap it up for this exceptional dish fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
