For most Chinese families, yum cha is a well established and well loved ritual. Yum cha is a traditional gathering of Chinese people, normally on Sunday mornings, where we can congregate together, talk very loudly and eat delectable dim sums in proper Chinese restaurants. I have always been obsessed with Ham Sui Gok; they were the food equivalent of crack for me. As a child I never used to know the actual name for them, but when Mama Wok saw me manically making the egg shape with my hands she knew what to do.
It's taken me a long time to hone the perfect recipe. An aunt makes the dumplings using actual potatoes, a recipe I will share one day, but this recipe, using tang flour and glutinous rice flour, is the only one I've found that tastes the same as the ham sui gok you get in restaurants, with that delicious balance of sweet and savoury, the wrapping both crunchy and chewy.
*Watch the Fried Pork Dumpling recipe video*
- You can substitute normal chives for Chinese chives in this recipe, but I highly recommend that you use Chinese chives where possible as it really makes a difference to the taste.
- I've burnt more ham sui gok than I care to remember. Without a doubt the most important factor in getting this dish right is in the cooking. Fry them in oil at a lower temperature than you probably think is necessary (I use a medium ring on very low). They should take around 10 and maybe a bit more minutes to cook, otherwise you will end up with blackened, over crispy dumplings.