Ham Sui Gok Fried Dumplings (Dim Sum Guide)

Ham sui gok are crisp, golden dim sum dumplings with a chewy, slightly sweet shell and savory filling. For an even fry, cook and cool the filling before wrapping, seal each dumpling firmly, and deep-fry in a sturdy uncoated vessel at 170–180°C (338–356°F). Use small batches, check oil with a thermometer, and drain on a rack.

If you want restaurant-style dim sum at home, the tricky part is often not the filling. It is getting the glutinous rice dough to hold together, then frying the dumplings without a burst seam, greasy shell, or uneven color. A little preparation makes the process far more reliable.

The guide below covers a practical home batch, the right pan for your stove, safe oil control, and ways to spot and fix common problems. The frying principles apply whether you use a wok or a deep fryer.

What are ham sui gok?

Ham sui gok are fried Chinese dumplings with a crisp, golden exterior and a savory center. Their shell is made with glutinous rice flour, which gives it a chewy texture as it expands in hot oil. Recipes and fillings vary, but pork, shrimp, and vegetables are common choices.

“Ham sui gok” is often translated as “salty water chestnut dumpling,” though recipes may not use water chestnuts. The dumplings are also called deep-fried glutinous rice dumplings. Unlike wheat-flour wrappers, their rice-flour dough is soft and can be delicate before frying.

For home cooking, the key is to work with cool, fairly dry filling and seal the dough without air pockets. The shell should be pliable enough to close around the filling, but not so wet that it sticks to your hands or tears easily.

A practical home recipe

This recipe makes about 12 dumplings. The filling is cooked before wrapping, so frying focuses on cooking and expanding the shell rather than bringing raw meat up to temperature. The dough may need slight adjustment because flour brands and humidity affect how much water it takes.

Ingredients and method

This ingredient list makes a manageable first batch with familiar ingredients. Keep the filling modest in size, and use water gradually in the dough. A firm, smooth wrapper is easier to seal than a sticky one.

For the filling – 150 g ground pork – 75 g peeled shrimp, chopped small – 2 dried shiitake mushrooms, soaked, drained, and finely chopped – 2 tablespoons finely diced water chestnuts or bamboo shoots, optional – 1 teaspoon light soy sauce – 1 teaspoon oyster sauce – 1 teaspoon cornstarch mixed with 1 tablespoon water – 1 teaspoon neutral oil

For the dough – 250 g glutinous rice flour – 50 g wheat starch – 35 g sugar – 25 g shortening or lard – About 200 ml boiling water, added gradually

1. Heat the oil in a skillet over medium heat. Cook the pork, breaking it into small pieces. Add shrimp and mushrooms; cook until the shrimp is opaque and the pork is cooked through. Stir in the sauces, optional vegetables, and cornstarch mixture. Cook until the filling looks cohesive, then spread it on a plate to cool completely.
2. Mix the rice flour, wheat starch, and sugar. Stir in boiling water a little at a time until a shaggy dough forms. Once cool enough to handle, knead in the shortening until the dough is smooth and pliable. If it cracks, knead in a small amount of warm water. If it feels sticky, dust lightly with glutinous rice flour.
3. Divide the dough into 12 pieces. Flatten one piece into a disc, keeping the center a little thicker than the edge. Add about 1 tablespoon of cool filling. Bring the edges together, press firmly to seal, and shape into an oval. Keep the finished dumplings covered with a clean cloth while you form the rest.

The filling should be cool and not watery before it goes into the dough. A wet filling can weaken the seam, while overfilling makes it harder to close the wrapper securely.

Material setup and dumpling preparation

A suitable vessel is deep, stable, and designed for stovetop use. Carbon steel responds quickly to changes in heat, while cast iron holds heat well. A flat-bottom, induction-compatible wok or a deep fryer can also work. Prepare the dumplings before heating oil so they are ready to fry.

Choose an uncoated vessel with enough room for the oil and dumplings to move. Fill it no more than halfway with oil to leave space for expansion and bubbling. Avoid relying on a round-bottom wok on an induction hob unless the manufacturer confirms that the burner or an approved interface supports it.

Seal each dumpling carefully

A sealed dumpling has no filling on its edge and no trapped air pocket inside. Both matter: loose seams can open in the oil, and trapped air expands as the dumpling heats. Press the seam firmly, then check it all the way along before frying.

Keep the outsides dry and place shaped dumplings on a clean, dry tray. If you need to pause, cover them lightly so they do not dry out. Do not pile them together, since soft dough can stick and tear when separated.

Oil control and frying technique

Deep-frying works best when oil temperature stays within a narrow range. For these dumplings, aim for 170–180°C (338–356°F) and check with a probe thermometer. Fry in small batches, usually three to five at a time, so the oil can recover and the dumplings have room to turn.

For safety, use an uncoated, deep vessel rated for stovetop frying. Do not rely on a PTFE-coated pan for deep-frying. FDA guidance notes that PTFE coatings can begin to break down above about 260°C (500°F), but a coated pan is not the preferred vessel for this task regardless. Keep water away from hot oil: a wet filling or weak seam can rupture as steam expands and cause splatter. Never add water to hot oil.

Common problems and quick checks

These checks help you adjust the next batch without guessing. Look first at the seam, dough, batch size, and thermometer reading. The outside color alone cannot tell you whether a dumpling has a secure seal or whether the oil stayed within range.

Draining, serving, and dining presentation

Draining removes surface oil while the shell is still hot and crisp. A wire rack gives oil a path to drip away; absorbent paper is a convenient alternative. Serve the dumplings soon after frying, when their contrast of crisp exterior and chewy dough is at its best.

Offer them whole or cut carefully in half once they have cooled enough to handle. A simple dipping sauce, such as soy sauce with a little vinegar, is optional; the filling is already seasoned. If serving a batch, fry in rounds and let the oil return to temperature between them.

Common home-stove setups

These examples are practical scenarios, not reports of specific kitchens. They show how the same frying method can be adapted to common equipment without changing the target oil range.

• Gas stove and carbon-steel wok: Use a stable burner setup and check temperature often, since the wok responds quickly to heat changes. A small batch helps keep the oil steady.
• Induction stove and flat-bottom pot: Confirm the pot is compatible, then use the thermometer rather than relying on the hob setting. The oil reading is the useful measure.
• Heavy cast-iron pot: Its heat retention can help limit temperature swings, but it is heavy. Set it securely before filling, and do not move it while hot.

The right vessel is one that fits your stove, holds the oil safely, and lets you monitor temperature. Never use an unstable setup just to imitate a restaurant wok.

Cleaning, drying, and seasoning care

Let the oil and vessel cool completely before moving or cleaning them. Once cool, reusable oil can be strained and stored in a suitable container. Cleaning needs depend on the vessel: carbon steel and cast iron should be dried promptly to protect their seasoning.

After the oil has cooled, strain it if you plan to reuse it and store it only when cool. Clean the wok with hot water and a soft brush or sponge, then dry it promptly. For seasoned carbon steel or cast iron, apply a very thin film of oil after drying. Follow the care instructions for other cookware.

Frequently asked questions

These short answers cover the most common questions about shaping, frying, and serving ham sui gok. For the most reliable results, use a thermometer, keep the filling cool and dry, and let the oil recover between batches.

What temperature should I fry ham sui gok at?
Keep the oil at 170–180°C (338–356°F) and verify it with a probe thermometer.

How many dumplings should I fry at once?
Start with three to five, depending on the size of the vessel. Add the next batch after the oil returns to the target range.

Why did my dumplings burst?
A weak seam, wet filling, or trapped air can lead to a rupture. Seal firmly, keep the filling cool and dry, and lower the dumplings gently.

Can I use a round-bottom wok on induction?
Only if the manufacturer specifies a compatible burner or interface. Otherwise, use a flat-bottom, induction-compatible vessel.

Can I deep-fry these in a nonstick pan?
An uncoated, deep vessel is the better choice. Use cookware rated for stovetop deep-frying, and do not overheat PTFE-coated cookware.

Can I fry the dumplings with uncooked filling?
It is more reliable to cook the filling before wrapping. If it is not fully cooked beforehand, check that the center reaches 74°C (165°F).

Why are the dumplings greasy?
The oil may have been below the target range, or the batch may have been too large. Check the temperature and fry fewer dumplings at a time.

Can I prepare the dumplings ahead?
You can shape them before frying, but keep them covered and separated so the dough does not dry out or stick. Follow the recipe’s storage guidance if preparing them well in advance.

How should I clean the wok afterward?
Wait until the oil and vessel are completely cool. Clean with hot water and a soft brush or sponge, dry promptly, and apply a very thin oil film to seasoned carbon steel or cast iron.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)