Hom Suey Gok
(from mchelelau’s recipe box)
Day 1: soak: shrimp, mushrooms, dried scallops; chop: shrimp, scallops, mushrooms, chestnuts, green onion.
Day 2: Step #1 – 4
Day 3: Dough & Wrap & reserve for steps 8 – 10
Source: M.L.
Categories: Appetizer
Ingredients
- For the dough:
- 4.5 cups of glutinous rice flour (1 bag)
- 1/2 c. of rice flour (or potato flour)
- 1.5 tsp. of salt
- 1 tsp. Sugar
- 3 c. of Boiling water
- For the filling:
- 1/2 lb. ground pork
- 1/2 c. Dried shrimp, soaked and chopped
- About 3/4 c. of chopped lop cheung (2 pieces)
- 1/2 c. Dried scallops
- 6 - 8 Shitake mushrooms, soaked and chopped
- 7 water chestnuts, chopped
- 1 stalk of green onion, minced
- 1 tsp. soy sauce
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 c. sesame seeds
- 1/4 c. water
Directions
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For the dough:
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In a large bowl, mix in both flours, salt, and sugar. Add water and knead.
-
Remove dough from bowl onto a floured surface.
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Roll a part of the dough at a time with a rolling pun (about 1/4 to 1/8 inches thick).
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Use a biscuit cutter to cut out rounds. Set aside for assembly.
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Reminder steps:
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Stir fry in a Tbsp. of oil, 1/2 tsp. sugar, 1/2 tsp. salt; the dried shrimp, scallop, and mushrooms.
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Remove mixture from stove.
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Cook the ground pork in 1 tbsp. of oil, soy sauce, 1/2 tsp. sugar, and 1/2 tsp. salt.
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Add in the lop cheung, into pork mixture and cook for a minute.
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Mix the two batches together. Set aside, cool and fill.
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Spoon a tsp of the mixture into prepared dough. Use some water to outline the rim of the dough and seal well.
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Moisten the sides of the hom suey gok with water and and press on some sesame seeds.
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Throw it into oil that has been heated to a high temperature.
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Turn the hom suey goks in the oil and remove with a sieve the ones with seeds that are a light golden brown. Set aside on paper towels.
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Serve and enjoy.