Sweet and Savory Dumpling

April  4, 2011
0 Ratings
  • Makes 12
Author Notes

A delicious asian dumpling is based on three components: juicy filling, the skin, and the shape of the dumpling. I won't dive into the details of each. To make it easier for the general foodies, I've inspired to my favorite dim-sum dish: Xian Shui Jiao (????In this recipe, no matter how one struggle with sealing and shaping the dumpling; the result is uniformly puffy and delicious- fried and chewy, light and crispy, sweet and savory, making it a great appetizer.

*Also can be pre-made and frozen until use. —FrancesRen

What You'll Need
  • Filling
  • 1/3 cup ground pork
  • 1 teaspoon ground white pepper
  • 1 teaspoon ginger, grated
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chinese cooking wine
  • 1/2 tablespoon green onion, chopped
  • 2 tablespoons water chest nuts, chopped
  • 2 tablespoons *pork stock gelatine (optional)
  • Dumpling Skin
  • 1 cup glutinous rice flour
  • 1/3 cup water
  • 1/3 cup sugar
  • 1/4 teaspoon baking soda
  • rice flour, or tapioca flour for dusting
  1. Mix together all the ingredients for the filling; set aside.
  2. Combine glutinous rice flour and baking soda. Warm water and sugar over stove until dissolved; add glutinous rice flour and swiftly mix with a wooden spoon until clump away from the sides, forming a clump. (If too wet, add 1 tbsp more of glutinous rice flour)
  3. Let the dough sit for 1~2 min, or until warm enough to handle by hand; knead the dough until well combined. Roll the dough into a long strip, divide it evenly into 12 sections.
  4. Press the dough flat into the palm of hand, then using forefinger and thumb rotating and pressing evenly around the dough, extending it into a 3 inch diameter dumpling skin. Put around 1tsp of filling into the middle and gently seal the skin into a dumpling. Set aside in a plate, well-dusted with tapioca/rice flour. *can freeze up to 1 month
  5. Heat oil in pot until 350 degrees; drop 3 dumplings at a time, fry each side about 3 minutes, or until golden and puffy. Drain in paper towel.
  6. Enjoy with red rice vinegar dip.
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  • FrancesRen
  • gingerroot
  • Midge
  • dymnyno

7 Reviews

grace February 5, 2014
I tried this recipe yesterday and it was a disaster. The dough was too dry (it actually uses lard in other recipes) and the large amount of sugar is too sweet for just a dough. Please update this recipe. If not, Google "haam sui gok recipe" instead.
FrancesRen April 4, 2011
Thank you, hope you enjoy. Similar to Jin Dui, but more of a speciality in dim sum!
gingerroot April 4, 2011
Black sugar Jin Dui are my favorite...looking forward to trying your savory version!
gingerroot April 4, 2011
oops, I meant looking forward to trying your savory Xian Shui Jiao!
gingerroot April 4, 2011
YUM! Is this like a savory Jin Dui? Looks amazing! Thanks for the recipe.
Midge April 4, 2011
dymnyno April 4, 2011
Looks beautiful...sounds delicious!