Saturday, 4 January 2014

Ham Sui Gok 咸水角

咸水角, we have this for dim sum. We pronounce it as "ham sui gok", no idea why it's called that but I guess every Chinese knows what it is. These are easy to make but it does take more prep work than baking a muffin. But once you have tried making these, you can't wait to make them again. 

They are seriously yummy just like ones in dim sum restaurant, except you don't have to fork out £3.20 for 3 pieces. 

This recipe makes 20 pieces! Yes 20! It's not a lot if you can eat 5 in one go! 
You can't eat like that at the restaurant. 

The problem is that I don't order these anymore when I go to have dim sum. 
Nor do I order turnip cake and steamed buns.
At this rate, if I continue making my own dim sum, I don't think I have anything to order when I eat out. 

The whole process have taken me an hour. So if you want to reduce cooking time, prepare your filling a day ahead.
Ingredients for the filling:

1 cup of mince pork or chicken
3 pieces of chinese mushroom (soften and diced)
1 small carrot (cooked and diced)
1 small onion (diced)
2.Tsp of mince garlic
1 spring onions ( chopped)
1/2 cup of water
1.Tsp cornstarch mix with 1.Tbsp of water


1. Tbsp of oyster sauce
2. Tsp soy sauce
1. Tsp sugar
1/2. Tsp sesame oil
1/2. Tsp white pepper
salt to taste

Prepare and weigh out all the ingredients.
Stir fry garlic, onions until fragrant and add in the mince meat and mushrooms.
Add the rest of the vegetable and water and simmer until the meat are cooked through with only about a tbsp of liquid left.
Add seasoning and put the cornstarch in last to thicken up the sauce.
Set aside and wrap with cling film and prepare the dough.

Ingredients for the dough:

100g wheat starch
160ml boiling water
5. Tbsp of sugar
230g glutinous rice flour
200~240ml of tap water

Add hot boiling water to the wheat starch and form into a paste then add the sugar and mix with a spatula until the sugar have dissolved. 

Add glutinous rice flour to the warm wheat starch mixture and add water little by little until it comes together, you do not need to use all the water in the recipe.
Mix with your hands until you form a smooth dough that doesn't stick to your hands. 
If it does then add a little glutinous rice flour until you reach the right texture.
Divide into four pieces. 
Roll into sausage shapes, try getting them into the same size. 
Cut the dough in half 

Place it along side each other and cut again, this will give you equal sizes.
Keep repeating with the rest of the dough.
I weigh out about 35g each.
Roll the pieces of dough into small balls and cover with a damp cloth to stop it from drying out. 
Flatten each ball shaped dough into a disc and add a generous tablespoon of filling in the middle.


Fold  over and gently close one end by squeezing the corners together to the other end until you have a crescent shape. 
Don't worry about the sharp corners and edges, once you fry them they will smooth out.
Wrap and fry at the same time as these can dry out unless you cover with a damp cloth. 
Deep fried for around 5-10 minutes until golden brown and drain off on a wire rack. 
Best eaten immediately when its hot, crispy and very delicious. 



  1. I will definitely try this. Thanks for the recipe

  2. I have been craving for these..made these the other day and they were perfect...livingin AR there arent many asian stores or super markets that make them like in CA....thank you thank you thank you

    1. Thank you for your feedback, so glad to hear you like them.

  3. Thanks for the recipe! I made it today and it tasted very nice but when I was frying it, the oil splattered a few times. Any idea why? It scared me so I don't think I will be making it again.

  4. Does have to be wheat starch? Or can i substitute for corn starch? Also did you fry them on low heat or medium heat?

  5. I tried to make the dough exactly how its on your recipe but it did not turn out. I decided to mix the wehat starch, sugar and glutinous flour together and add hot boiling water all at once and the dough turned out perfect for me. That was when i was able to roll it into a disc. Before, it just keep breaking. Other than that everything was perfect

  6. "haam" means "salty" (in Chinese-Cantonese); "sui" means "water"; "gok" means "corner"
    So the fried chinese "empanada" or dumpling is called "Salty Flavor Corner" because it looks like a corner or triangle.

    1. Yes, I grew up on the salty one some called it Gai Loung translated in Chinese "bird cage". I will subsitite sugar with salt!.

  7. This looks awesome! I don't fry at home but think your filling recipe would be awesome for lettuce wraps! :D

  8. oh thank you for sharing this, this has been my favorite for over 40 years when my dad used to bring home 'chinese donuts' after working an overnight shift at the fire house!

  9. Looking forward to trying these in Ireland my son's and daughter love them :)

  10. Tried this recipe, doesn't work. The dough breaks apart.