Deep Fried Dumplings (Ham Sui Kok)

I have not been participating in Aspiring Bakers for months and finally I am able to make it for this month's theme - Dim Sum Affair. Tried out one of my aunt's dim sum recipe - Ham Sui Kok. Though not a very successful attempt because I find it quite difficult to shape the dumplings. Making dim sum really needs practice. Well... it's still a fun attempt though! 

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012), hosted by Small Small Baker.

Deep Fried Dumplings (Ham Sui Kok)
Filling Ingredients:
200g Lean pork - diced
200g Shelled prawn - diced
80g Bamboo shoot - diced
2 pcs Mushroom (softened) - diced
1 no Garlic - chopped

Seasoning:
1 tsp Salt
1 tsp Sugar
1/4 tsp Vetsin
1 tsp Sesame oil
1/2 tsp Dark sauce (optional)
2 tbsp Water
Pepper
1/2 tbsp Cornflour.

Pastry:
(A)
320g Glutinous rice flour

(B) - mix till sugar dissolve
280ml Boiling water
80g sugar              

(C) - mix into a dough
3 tbsp Wheat starch
3 tbsp Boiling water

(D)
1 tbsp Peanut oil

Method:

1. Fry garlic in 1 tbsp oil, add all filling ingredients and seasoning fry till cook. Dish out and leave to cool.

2. In a mixing bowl, add (B) into (A) gradually, knead into dough and add (C).

3. Knead well and add in (D). Continue kneading into a smooth dough.

4. Divide into portions. Flatten a portion of dough, wrap with filling and shape into puff.

5. Heat oil on medium heat and deep fry the puff till golden. (Note: do not fry on high heat as the puff will burst).

Check out the rest of the dim sum entries here which will be updated automatically once a new entry is submitted: