Harm Soi Gok (Chinese fried pork and vegetable dumplings)
1. Boil 2 potatoes, reserve water from cooking the potatoes. Mash potatoes while still hot.
2. Mix 3 Cups of flour with boiling water in a large bowl.
3. Mix in 1 pkt. of glutinous rice flour (454gms.)
4. Knead into a firm dough - add a little hot water if too dry, add more flour if too wet. Dough should not be sticky.
5. Pull off small pieces of dough and roll into balls.
6. Press each ball into flat circles.
1. Chop barbeque pork, or use cooked minced pork.
2. Pan fry other ingredients of your choice e.g. Chinese chives, spring onions, preserved turnips, dried shrimps, etc.
3. Add a little salt and sugar and thicken with cornflour.
4. Cool filling so that it will be easier to work with before wrapping in pastry.
5. Spoon a small amount of filling onto the prepared pastry circles.
6. Fold and seal the edges with water, then twist to form frilly edge.
7. Dip both sides of dumplings into sesame seeds.
8. Deep fry in oil over medium heat.
Dumplings can be frozen. Re- fry while still frozen. They are crunchier on re-frying.
Kumaras may be used as a substitute for potatoes.
and another from Margaret Wong