咸水角, we have this for dim sum. We pronounce it as "ham sui gok", no idea why it's called that but I guess every Chinese knows what it is. These are easy to make but it does take more prep work than baking a muffin. But once you have tried making these, you can't wait to make them again.
They are seriously yummy just like ones in dim sum restaurant, except you don't have to fork out £3.20 for 3 pieces.
This recipe makes 20 pieces! Yes 20! It's not a lot if you can eat 5 in one go!
You can't eat like that at the restaurant.
The problem is that I don't order these anymore when I go to have dim sum.
Nor do I order turnip cake and steamed buns.
At this rate, if I continue making my own dim sum, I don't think I have anything to order when I eat out.
The whole process have taken me an hour. So if you want to reduce cooking time, prepare your filling a day ahead.
Ingredients for the filling:
1 cup of mince pork or chicken
3 pieces of chinese mushroom (soften and diced)
1 small carrot (cooked and diced)
1 small onion (diced)
2.Tsp of mince garlic
1 spring onions ( chopped)
1/2 cup of water
1.Tsp cornstarch mix with 1.Tbsp of water
1. Tbsp of oyster sauce
2. Tsp soy sauce
1. Tsp sugar
1/2. Tsp sesame oil
1/2. Tsp white pepper
salt to taste
Prepare and weigh out all the ingredients.
Stir fry garlic, onions until fragrant and add in the mince meat and mushrooms.
Add the rest of the vegetable and water and simmer until the meat are cooked through with only about a tbsp of liquid left.
Add seasoning and put the cornstarch in last to thicken up the sauce.
Set aside and wrap with cling film and prepare the dough.
Ingredients for the dough:
100g wheat starch
160ml boiling water
5. Tbsp of sugar
230g glutinous rice flour
200~240ml of tap water
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.
Add glutinous 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.
Mix with your hands until you form a smooth dough that doesn't stick to your hands.
If it does then add a little glutinous rice flour until you reach the right texture.
Divide into four pieces.
Roll into sausage shapes, try getting them into the same size.
Cut the dough in half
Place it along side each other and cut again, this will give you equal sizes.
Keep repeating with the rest of the dough.
I weigh out about 35g each.
Roll the pieces of dough into small balls and cover with a damp cloth to stop it from drying out.
Flatten each ball shaped dough into a disc and add a generous tablespoon of filling in the middle.
Fold over and gently close one end by squeezing the corners together to the other end until you have a crescent shape.
Don't worry about the sharp corners and edges, once you fry them they will smooth out.
Wrap and fry at the same time as these can dry out unless you cover with a damp cloth.
Deep fried for around 5-10 minutes until golden brown and drain off on a wire rack.
Best eaten immediately when its hot, crispy and very delicious.