Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a instant dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
  1. Make ready Gyoza Filling:
  2. Prepare 125 grams Frozen peeled shrimp (use them frozen)
  3. Prepare 50 grams Thinely sliced pork
  4. Prepare 1/2 Cooked and chopped bamboo shoots
  5. Make ready 1 1/2 Shiitake (medium sized)
  6. Make ready 1 tbsp Sake
  7. Make ready 1 tbsp Soy sauce
  8. Take 1/2 tbsp Oyster sauce
  9. Make ready 1 dash Salt
  10. Make ready 1 dash Umami seasoning
  11. Make ready 1 dash Vegetable oil (for frying)
  12. Make ready For the dough:
  13. Prepare 30 grams Katakuriko
  14. Make ready 50 ml Boiling water
  15. Prepare 150 grams Mochiko
  16. Get 60 grams Sugar (granulated)
  17. Make ready 100 ml Water
  18. Get 35 grams Lard
  19. Take Addition to the oil for deep frying
  20. Make ready 1 dash Sesame oil
Steps to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
  1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
  2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
  3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
  4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
  5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
  6. Combine the katakuriko dough to the mochiko dough and knead well.
  7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
  8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
  9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
  10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
  11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
  12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!

So that is going to wrap this up for this unique food fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!