Hom Soi Gok

This dim sum, and the one that follows, are made with a special flour, really a powder made from ground glutinous rice. Though they are deep-fried, they tend not to be crisp, but rather chewy and elastic. It is this softer, shifting consistency, and the fact that horn soi gok are salty, that led the Cantonese to call these New Year specialties “salt-water dumplings.”