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Recipe Ham Sui Gok Fried Crescent Dumplings t
Ham Sui Kok/Fried Crescent Dumplings
Ham Sui Kok/Fried Crescent Dumplings
I usually save the rest in refrigerator and make fresh dough for dumplings each time. I find it easier to do it this way than to make all a once.
Ingredients for the Pastry: Adapted from CH3RRI
Fried Pork Dumplings (Ham Sui Gok) recipe
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They are seriously yummy just like ones in dim sum restaurant, except you don't have to fork out £3.20 for 3 pieces.
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Deep-fried crescent dumplings / ham sui gok
Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.
Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.
Mix with your hands until you form a smooth dough that doesn't stick to your hands.
Best eaten immediately when its hot, crispy and very delicious.
Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.
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... rice flour to the warm wheat starch mixture and add water little by little until it comes together, you do not need to use all the water in the recipe.
Prepare and weigh out all the ingredients.
Add hot boiling water to the wheat starch and form into a paste then add the sugar and mix with a spatula until the sugar have dissolved.
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Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.
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