Deep-fried Chewy Pork Dumplings

Harm Soei Gok

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Preparation info

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Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

These fried dumplings have a crisp and chewy skin and a savoury, moist pork filling.


Pork (with some fat) 350 g, diced by hand
Roast pork (char siew) 100 g, diced by hand
Dried Chinese mushrooms 6, soaked to soften, squeezed dry, stemmed and diced by hand
Superior stock 350 ml
Corn flour (cornstarch) a pinch, mixed with some water
Chinese chives (gau choi) 30 g, chopped
Cooking oil for deep-frying


Dark soy sauce to taste
Salt to taste
Sugar to taste
Five spice powder a pinch
Sesame oil to taste
Chinese hua tiao wine to taste

Harm soei gok dough

Glutinous rice flour 600 g
Water 230 ml
Wheat starch flour (dung meen fun) 150 g
Hot water 150 ml
Sugar 150 g
Lard 225 g


  • Simmer pork, roast pork and mushrooms in superior stock. Add seasoning to taste and stir over low heat until ingredients are cooked.
  • Stir in corn flour mixture to thicken slightly. Remove from heat and stir in chives. Allow to cool.
  • Prepare dough. Mix glutinous rice flour with water and set aside. Mix wheat starch flour with hot water. Combine both mixtures, sugar and lard to make a dough.
  • Divide dough into 25 equal parts. Roll each part out on a floured surface to get a thin, round skin.
  • Spoon some filling onto each skin and fold into half, forming a half moon. Pinch edges to seal.
  • Heat oil for deep-frying in a wok. Fry dumplings over low heat until firm. Turn up the heat slightly and continue to fry until dumplings are golden in colour. Just before removing dumplings, increase to high heat briefly. This reduces the absorption of oil into the dumplings and also ensures that they are crispy.

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