I just want you to know that I have tried your recipe. I doubled your measurement because we wanted to eat more. OMG.... they're soooo crispy on the outside, chewy inside, tasty filling! I managed to get the lard in panda mart, lucky me! But hey, have you tried freezing them? If you did, is there any tips on how to not let them stick to each other? Thanks again for sharing your wonderful recipes
Aww….thank you so much for letting me know and I’m pleased to hear you guys loved it🙏☺️I’m afraid this dumpling isn’t suitable for freezing😉It’s always a pleasure to share!😘
I’d you freeze them you’re better to just par fry them rather than fully fried. Like they do with French fries and spring rolls. I don’t quite know why but I presume it is so when you do a second fry it doesn’t get too dark. If this method works for French fries and spring rolls I don’t see why it can’t be done for these.
Yummilicios, this is definitely delicious recipe my friend, thanks for sharing and letting us learn how to cook this mouthwatering dumplings, stay safe always and blessed, have a wonderful day and hope to see you around..
Thank you for the video. Qs: (1) Your recipe doesn't use wheat starch. How does this affect the result? (2) Can shortening or oil be substituted for lard? (3) How long did you let the dough rest before rolling it out? (4) Does the dough have to rest in the fridge? Thank you and sorry for asking so many Qs.
Thanks for watching!🙏 I don’t need to use wheat starch because it’s for home consumption and I don’t have an issues with the texture, you can use vegetable based shortening, rest 20mins not necessarily in the fridge😉HTH!
@@lingscookingescapade I am back to share with you the results of my efforts ... I used your recipe for both sweet and savory rice balls. For this time, I was only looking for a dough/skin FRIED recipe, not the full recipe - as I still had fillings previously made: red bean paste (sweet rice balls) and ground pork (savory rice balls). The skin was chewy. And CRISPY - even after a few hours, and especially after having been transported to a family event. Rainy and windy day - so they were covered in foil wrap. I had previously made steamed rice balls with red bean paste. While a much less fattening and healthier option, my family really loves the fried version - covered in sesame seeds. The savory balls were equally delicious because they had the same crispy and chewy result. They were amazing awesome. Another recipe I tried .. TWICE ... before finding your video - was a disaster. I tried again after the first time because I just assumed it was "user error". After the 2 disastrous results, I did a comparison of other recipes. Still can't believe a recipe with a clearly wrong ingredient lists still hasn't been corrected. So ... thank you for your video. You saved me from not being able to bring delicious snacks to our family event. PS On YT, more subscribers to videos on cooking definitely does not mean better cooking results. New subscriber!
Always a pleasure! Glad you liked it. My apologies, I wasn’t aware there was a technical fault when I uploaded the video. Someone has brought up to my attention and I have improved my other videos’ audio after this one😉Thank you for watching!🙏😘
Hi Chef...i enjoyed your video and tried making Ham Sui Kok. I want to know why is my Ham Sui Kok... don't turned out to soft and chewy. Please advise what i have not done properly. Thank you
I tried your recipe but my dough was too wet and it was difficult to wrap without tearing. When I tried to fry them, it was an epic fail. What am I doing wrong?
@@lingscookingescapade I appreciate your quick response. I did rest the dough and when I try this recipe again, I will try your suggestion to add more glutinous rice flour. Thank you.
I like the ones wrapped with mashed taro. What is it called? Oh yes! Wu kok!
@@bakecookandcreate9948 Correct! Feel free to check out my Wu Kok video😉
I just want you to know that I have tried your recipe. I doubled your measurement because we wanted to eat more. OMG.... they're soooo crispy on the outside, chewy inside, tasty filling! I managed to get the lard in panda mart, lucky me! But hey, have you tried freezing them? If you did, is there any tips on how to not let them stick to each other? Thanks again for sharing your wonderful recipes
Aww….thank you so much for letting me know and I’m pleased to hear you guys loved it🙏☺️I’m afraid this dumpling isn’t suitable for freezing😉It’s always a pleasure to share!😘
I’d imagine that if you freeze them without touching each other, after they have completely been frozen, you can put in a bag
I’d you freeze them you’re better to just par fry them rather than fully fried. Like they do with French fries and spring rolls. I don’t quite know why but I presume it is so when you do a second fry it doesn’t get too dark. If this method works for French fries and spring rolls I don’t see why it can’t be done for these.
this is my favourite favourite dim sum 😜 thanks for sharing. great tutorial 👍
Thanks for watching!🙏
I clicked on your channel expecting at least a few hundred thousand subscribers. How do you not have more??? I want to try all of your recipes 😻
I will take that as the biggest compliment ☺️thank you! I wished I had more🙏Yeah go for it, have a try💪🏻Thanks for watching!😘
Favourite yum cha dish !! I’m glad I can make them at home for my family when we don’t feel like going out haha
Yes! Thanks for watching!🙏
Yummilicios, this is definitely delicious recipe my friend, thanks for sharing and letting us learn how to cook this mouthwatering dumplings, stay safe always and blessed, have a wonderful day and hope to see you around..
Thanks for watching!!🙏🙏
It looks amazing! So wheat starch flour is not needed? If so, then I am for sure trying your method!
Thanks for watching! Yeah give it a go💪🏻
Thank you for the video.
Qs:
(1) Your recipe doesn't use wheat starch. How does this affect the result?
(2) Can shortening or oil be substituted for lard?
(3) How long did you let the dough rest before rolling it out?
(4) Does the dough have to rest in the fridge?
Thank you and sorry for asking so many Qs.
Thanks for watching!🙏 I don’t need to use wheat starch because it’s for home consumption and I don’t have an issues with the texture, you can use vegetable based shortening, rest 20mins not necessarily in the fridge😉HTH!
@@lingscookingescapadeThank you so much for the prompt response.
@@sallyhu5028 Anytime Hun😉
@@lingscookingescapade I am back to share with you the results of my efforts ...
I used your recipe for both sweet and savory rice balls. For this time, I was only looking for a dough/skin FRIED recipe, not the full recipe - as I still had fillings previously made: red bean paste (sweet rice balls) and ground pork (savory rice balls).
The skin was chewy. And CRISPY - even after a few hours, and especially after having been transported to a family event. Rainy and windy day - so they were covered in foil wrap.
I had previously made steamed rice balls with red bean paste. While a much less fattening and healthier option, my family really loves the fried version - covered in sesame seeds. The savory balls were equally delicious because they had the same crispy and chewy result. They were amazing awesome.
Another recipe I tried .. TWICE ... before finding your video - was a disaster. I tried again after the first time because I just assumed it was "user error".
After the 2 disastrous results, I did a comparison of other recipes. Still can't believe a recipe with a clearly wrong ingredient lists still hasn't been corrected.
So ... thank you for your video. You saved me from not being able to bring delicious snacks to our family event.
PS On YT, more subscribers to videos on cooking definitely does not mean better cooking results.
New subscriber!
My son loves mochi desserts/ bun cake . I will surprise him with this savory ham sui gok. I'm sure he will love this too.😊
Definitely!!
Fantastic but it would be super great had the voice-over was set higher
Thanks for watching 😉🙏
Love your tutorial because you get to the point while you cook! Love it!
Aww….thank you so much for watching!😘
Can i use mochico instead of glutinous flour with wheat flour?
What is mochico? Mochi?
I realise this is a dumb question but can I make them in an air fryer? I switched from a deep fryer since all the oil was making me sick.
Thanks for watching!🙏I’ve never tried using an fryer for this dish😉
Thank you for your detailed video and recipe. The audio is very soft althoughi have put maximum sound output.
Always a pleasure! Glad you liked it. My apologies, I wasn’t aware there was a technical fault when I uploaded the video. Someone has brought up to my attention and I have improved my other videos’ audio after this one😉Thank you for watching!🙏😘
Can you use ghee insted of lard?
Any vegetable based shortening is fine😉Thank you for watching!🙏
I used to buy this in China town in NY. Now I can make this. Thank you for sharing.
Thanks for watching and it’s my absolute pleasure!🙏
Hi Ling! May I ask if there’s a substitute for lard in this recipe? Thx
Thanks for watching! Yes you can use vegetable based shortening😉
No pork how .because iam no eat pork .
Substitute with minced chicken
Is there any substitute for the lard? I dont find it in supermarket this mco time
You can render the fat from pork or use vegetable based shortening😉
Can I use oil if I don’t have lard?
Why does the dumplings crack and pop open during frying?
Looks deliz, Will definetly try it! 👍
Thank you!
LOVE it, Thank you for sharing 💕🙏👍
Thanks for watching and it’s my absolute pleasure!!🙏
thank you so much for sharing your skills
Thanks for watching!! Happy New Year to you!
Hi Chef...i enjoyed your video and tried making Ham Sui Kok. I want to know why is my Ham Sui Kok... don't turned out to soft and chewy. Please advise what i have not done properly. Thank you
Thanks for watching! Did you fry the dumplings a lot in one go,hence effected the temperature of the oil.
I am making this now...
Thanks for watching and good luck!
Yummy 😋
Good channel! Love it!
Thank you for watching!
My favorite snack
Thanks
It’s my pleasure!
My dough is crumbling and keeps breaking. Do I add more water?
Did you knead the dough?
can i replace coconut oil to the lard?
I’ve never tried using coconut oil for this Ham Sui Gok, normally is either lard or solidified vegetable oil😉
@@lingscookingescapade thank you for the prompt reply. :)
I tried your recipe but my dough was too wet and it was difficult to wrap without tearing. When I tried to fry them, it was an epic fail. What am I doing wrong?
Try add in a little bit more glutinous rice flour if it’s too wet. Did you rest your dough?
@@lingscookingescapade I appreciate your quick response. I did rest the dough and when I try this recipe again, I will try your suggestion to add more glutinous rice flour. Thank you.
Thank you for sharing your recipe with us.......it's the easiest to follow and yet so delicious.
Thanks for watching!🙏😘
Looks too sweet. Terrible recipe
Thanks for watching and your feedback!🙏
Are sweet pickled radishes the same as preserved radish? Like Choi poh?
Yes correct!😉
Please add me on your Facebook. So Excited to see all these recipes
Pleased you enjoy my recipes on my channel🙏I’m more active on cooking groups in FB😉though