Ham Sui Gok (咸水角) is a famous Cantonese-style pastry. They have surfaces filled with air bubbles, resembling a special leaf. These are crispy on the outside and soft on the inside when you bite into them! Ham Sui Gok is an absolute delight that you should try. This is not just any dumpling, this one is extraordinary! Keep reading to the end to learn how to make one at home.
Introduction of Ham Sui Gok
Salty water corner, or “Ham Sui Gok” in Chinese, is a type of glutinous rice dumpling. They are prepared in a very similar way to traditional dumplings. All the ingredients including meat are wrapped up in a dough and fried. However, this dish is mainly found in the Guangdong area of China, whereas dumplings are more popular in northern China.
The dumpling skin of the southern Ham Sui Gok is made with glutinous rice flour, boiled Wheat starch (Chengmian), lard, sugar, and water. Simple right?
Compared to the diverse range of fillings available for northern dumplings, selections for Ham Sui Gok in the south may be less varied. However, you can expect super authentic yet unique ingredients in Ham Sui Gok. These are pork (pork belly), fat, scallops, sage, Shiitake mushrooms, dried radish, and chopped green onion.
Southern Ham Sui Gok is a distinctive dish, as the main cooking method employed is deep-frying. Dried radish is added for an extra crunchy texture that complements its salty and sweet flavor. This flavor is unique to Cantonese-style tea snacks which are known for their oiliness without being greasy or heavy. It’s a guilt-free snack!
How to Make Ham Sui Gok
When making salty dumplings (ham soi gok), it is best to use tenderloin or pork belly meat for the best flavor and texture!
Tips for making Ham Sui Gok
- In order to make the perfect dumpling skin, it’s essential to incorporate cold water into your recipe. This helps mix together unsalted butter and glutinous rice flour while ensuring that the dough won’t crack while forming. The secret recipe for salty water corner is the golden ratio of 7:1:1:1 of sticky rice flour to clear flour, fine sugar and oil.
- The salted water horn can be filled with an array of ingredients to suit the tastes of your entire family. Pork, chicken breasts, dried radish or crispy horseshoes – the options are endless! You even have the flexibility to switch up fillings as often as you’d like.
- For perfectly golden crunchy salty water horns, remember to use chopsticks and continuously roll them in the hot oil for an even cooking.
Q: Where is Saltwater Cape a specialty?
A: Salt water corner is a common traditional dish in Guangdong, Hong Kong and Macau.
Leave a Reply