Easiest Way to Prepare Ultimate Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

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We hope you got benefit from reading it, now let's go back to fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you achieve that.

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

1. Prepare of Gyoza Filling:.
2. Provide 125 grams of Frozen peeled shrimp (use them frozen).
3. Take 50 grams of Thinely sliced pork.
4. Prepare 1/2 of Cooked and chopped bamboo shoots.
5. You need 1 1/2 of Shiitake (medium sized).
6. You need 1 tbsp of Sake.
7. Take 1 tbsp of Soy sauce.
8. You need 1/2 tbsp of Oyster sauce.
9. Prepare 1 dash of Salt.
10. Get 1 dash of Umami seasoning.
11. Provide 1 dash of Vegetable oil (for frying).
12. You need of For the dough:.
13. Take 30 grams of Katakuriko.
14. Take 50 ml of Boiling water.
15. You need 150 grams of Mochiko.
16. Get 60 grams of Sugar (granulated).
17. Get 100 ml of Water.
18. Take 35 grams of Lard.
19. Provide of Addition to the oil for deep frying.
20. Provide 1 dash of 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!.

Stir and add in water slowly (you might not need the whole cup) to form dough. The best ingredients for the dumpling filling. The main ingredients for the filling consist of shrimps, bamboo shoot, and pork fat. The seasoning consists of oil, ground white pepper, sesame oil, salt, and sugar. The glutinous rice is soaked and softened in water, drained and ground it with water in a specially made mill, then compressed and dehydrated, and dried in the sun.

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