Ham Gai Loong
Ham Gai Loong
Ingredients
For the Filling
- 1/3 lb ground pork
- 20 g dried shrimp, soaked for 30 minutes
- 220 g kohlrabi, minced
- 40 g carrot, minced
- 35 g green onion, chopped
- 2 teaspoons granulated sugar
- 1 teaspoon MSG
- 1 teaspoon light soy sauce
- 1/2 teaspoon salt
For the Dough
- 400 g glutinous rice flour
- 75 g rice flour
- 1 teaspoon salt
- 190 g russet potato, mashed
- 250 g boiling water
- 1/4 cup vegetable oil
- as needed boiling water, extra, on side
For Dusting and Frying
- 1/4 cup glutinous rice flour, for dusting
- 1/4 cup rice flour, for dusting
- as needed oil, for frying
Instructions
- 1
Soak the dried shrimp in water for 30 minutes to rehydrate. While the shrimp is soaking, mince the kohlrabi and carrot into fine pieces, or pulse them in a blender. Chop the green onion.
⏱️ 30 min
- 2
In a pan, stir fry the ground pork and the rehydrated dried shrimp until the pork is cooked through. Add the minced kohlrabi, minced carrot, and chopped green onion to the pan. Stir to combine.
⏱️ 8 min
- 3
Add the granulated sugar, MSG, light soy sauce, and salt to the filling mixture. Stir well to combine all ingredients. Set the cooked filling aside to cool completely.
⏱️ 5 min
- 4
For the dough, combine the glutinous rice flour, rice flour, and salt in a large bowl.
⏱️ 2 min
- 5
Pour the 250g of boiling water into the flour mixture. Slowly incorporate about 20% of the flour into the water using a spoon or spatula until partially combined.
⏱️ 3 min
- 6
Add the mashed russet potato to the mixture and continue to incorporate more of the flour by hand, mixing until a shaggy dough forms.
⏱️ 5 min
- 7
If the dough is too dry, gradually add small portions of extra boiling water (kept on the side) until the dough reaches a pliable, soft consistency. Avoid adding too much water at once.
⏱️ 3 min
- 8
Add the vegetable oil to the dough. Knead the dough until it is smooth and has a soft, marshmallow-like texture. This should take about 5-7 minutes.
⏱️ 7 min
- 9
In a separate small bowl, combine 1/4 cup of glutinous rice flour and 1/4 cup of rice flour. This mixture will be used for dusting to prevent stickiness during wrapping.
⏱️ 1 min
- 10
Take a ping pong sized ball of dough and flatten it into a disc. Use the dusting flour mixture as needed to prevent the dough from sticking to your hands or the work surface.
⏱️ 10 min
- 11
Place 1 teaspoon of the cooled filling onto the center of each flattened dough disc. Fold the dough over the filling to create a half-moon shape, sealing the edges.
⏱️ 10 min
- 12
To create the decorative ribbon effect, pinch the top edge of the half-moon dough from side to side to form a consistent half-inch edge. Then, using your thumb and index finger, pinch the dough downward along this edge to create a pleated, ribbon-like appearance. Repeat for all dumplings.
⏱️ 15 min
- 13
Heat oil in a deep pan or wok to a medium-high temperature (around 350°F or 175°C). Fry the dumplings in batches for 6-8 minutes, or until they are golden brown and cooked through. Ensure not to overcrowd the pan.
⏱️ 16 min•🌡️ 175
- 14
Remove the fried dumplings from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ham Gai Loong
For the Filling
- 1/3 lb ground pork
- 20 g dried shrimp, soaked for 30 minutes
- 220 g kohlrabi, minced
- 40 g carrot, minced
- 35 g green onion, chopped
- 2 teaspoons granulated sugar
- 1 teaspoon MSG
- 1 teaspoon light soy sauce
- 1/2 teaspoon salt
For the Dough
- 400 g glutinous rice flour
- 75 g rice flour
- 1 teaspoon salt
- 190 g russet potato, mashed
- 250 g boiling water
- 1/4 cup vegetable oil
- as needed boiling water, extra, on side
For Dusting and Frying
- 1/4 cup glutinous rice flour, for dusting
- 1/4 cup rice flour, for dusting
- as needed oil, for frying
Instructions
- 1
Soak the dried shrimp in water for 30 minutes to rehydrate. While the shrimp is soaking, mince the kohlrabi and carrot into fine pieces, or pulse them in a blender. Chop the green onion.
⏱️ 30 min - 2
In a pan, stir fry the ground pork and the rehydrated dried shrimp until the pork is cooked through. Add the minced kohlrabi, minced carrot, and chopped green onion to the pan. Stir to combine.
⏱️ 8 min - 3
Add the granulated sugar, MSG, light soy sauce, and salt to the filling mixture. Stir well to combine all ingredients. Set the cooked filling aside to cool completely.
⏱️ 5 min - 4
For the dough, combine the glutinous rice flour, rice flour, and salt in a large bowl.
⏱️ 2 min - 5
Pour the 250g of boiling water into the flour mixture. Slowly incorporate about 20% of the flour into the water using a spoon or spatula until partially combined.
⏱️ 3 min - 6
Add the mashed russet potato to the mixture and continue to incorporate more of the flour by hand, mixing until a shaggy dough forms.
⏱️ 5 min - 7
If the dough is too dry, gradually add small portions of extra boiling water (kept on the side) until the dough reaches a pliable, soft consistency. Avoid adding too much water at once.
⏱️ 3 min - 8
Add the vegetable oil to the dough. Knead the dough until it is smooth and has a soft, marshmallow-like texture. This should take about 5-7 minutes.
⏱️ 7 min - 9
In a separate small bowl, combine 1/4 cup of glutinous rice flour and 1/4 cup of rice flour. This mixture will be used for dusting to prevent stickiness during wrapping.
⏱️ 1 min - 10
Take a ping pong sized ball of dough and flatten it into a disc. Use the dusting flour mixture as needed to prevent the dough from sticking to your hands or the work surface.
⏱️ 10 min - 11
Place 1 teaspoon of the cooled filling onto the center of each flattened dough disc. Fold the dough over the filling to create a half-moon shape, sealing the edges.
⏱️ 10 min - 12
To create the decorative ribbon effect, pinch the top edge of the half-moon dough from side to side to form a consistent half-inch edge. Then, using your thumb and index finger, pinch the dough downward along this edge to create a pleated, ribbon-like appearance. Repeat for all dumplings.
⏱️ 15 min - 13
Heat oil in a deep pan or wok to a medium-high temperature (around 350°F or 175°C). Fry the dumplings in batches for 6-8 minutes, or until they are golden brown and cooked through. Ensure not to overcrowd the pan.
⏱️ 16 min•🌡️ 175 - 14
Remove the fried dumplings from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 2 min