Best Recipes

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Make ready Gyoza Filling:
2. Take Frozen peeled shrimp (use them frozen)
3. Get Thinely sliced pork
4. Make ready Cooked and chopped bamboo shoots
5. Take Shiitake (medium sized)
6. Make ready Sake
7. Prepare Soy sauce
8. Prepare Oyster sauce
9. Take Salt
10. Prepare Umami seasoning
11. Prepare Vegetable oil (for frying)
12. Take For the dough:
13. Make ready Katakuriko
14. Make ready Boiling water
15. Make ready Mochiko
16. Take Sugar (granulated)
17. Get Water
18. Get Lard
19. Get Addition to the oil for deep frying
20. Get Sesame oil

Instructions 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 it up for this special food fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!