Fried Sticky Rice Dumplings
Traditionally a Cantonese Lunar New Year treat, but now a standard dim sum offering, these remarkable football-shaped dumplings have a tender, crisp skin that yields to a wonderful sweet chewiness when you bite into them. Light brown sugar helps to color the dough during frying and adds a bit of sweetness—a contrast with the savory pork or vegetable filling. I usually avoid these dumplings (called haam sui gok in Cantonese) at dim sum restaurants because they tend to be leaden and overly greasy. However, made at home, they are irresistible. Make sure to prepare the filling before making the dough.
Reheat left over dumplings by refrying in 375°F oil for about 2 minutes or baking in a preheated 375°F oven or toaster oven for 10 to 15 minutes.
Recipe information
Yield
makes 20 dumplings, serving 6 to 8 as a snack
Ingredients
Dough
Preparation
Step 1
To prepare the dough, combine the rice flour, wheat starch, brown sugar, and salt in a bowl. Make a well in the center and add the lard. Pour the water into the well; the lard will begin to melt. Stir to dampen and combine all the ingredients. After a crumbly mixture forms, switch to stirring and pressing to gather all the bits into a rough dough. Knead the mixture into a ball while it is still in the bowl, then transfer to a work surface. Knead for about 1 minute to form a smooth dough. Cover with plastic wrap and set aside for 5 minutes to cool.
Step 2
Work with half of the dough and keep the other half covered. Roll the dough into a 10-inch log. Cut it into 10 equal-size pieces and then roll each piece into a ball.
Step 3
Line a plate or baking sheet with parchment paper. To assemble a dumpling, take a ball of dough, make an indentation in the center with your thumb, and then work the dough with your fingers to form a shallow, 2 3/4-inch-wide bowl. Fill the cavity with 2 rounded teaspoons of filling, pressing down gently. It will seem very full. Press and pinch the edges closed to form a football (see page 164 for guidance). Set the finished dumpling on the prepared plate. Repeat with the remaining dough balls before working on the other half of the dough. Loosely cover the finished dumplings with plastic wrap to prevent drying.
Step 4
Put a paper towel–lined platter next to the stove. Pour oil to a depth of 1 1/4 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 350°F on a deep-fry thermometer. (If you don’t have a thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately and encircle the chopstick, the oil is ready.) Divide the dumplings into 3 or 4 batches. Gently drop one batch of dumplings into the oil. They will bubble in the oil for a few minutes before rising to the top. If any stick together, nudge them apart. Fry, turning them frequently to ensure even cooking, for 5 to 6 minutes, until puffy, golden brown, and crisp. Using a skimmer, scoop up the dumplings from the oil and set them on the paper towels to drain. Adjust the heat before frying more.
Step 5
Let the dumplings cool for a few minutes before serving. Serve them whole or use scissors or a knife to cut each in half. Enjoy with a dip in soy sauce and chile garlic sauce.
