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Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

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We hope you got insight 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 do it.

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

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