Simple Way to Prepare Gordon Ramsay Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Take Gyoza Filling:
2. Get 125 grams Frozen peeled shrimp (use them frozen)
3. Take 50 grams Thinely sliced pork
4. Take 1/2 Cooked and chopped bamboo shoots
5. Get 1 1/2 Shiitake (medium sized)
6. Get 1 tbsp Sake
7. Prepare 1 tbsp Soy sauce
8. Make ready 1/2 tbsp Oyster sauce
9. Prepare 1 dash Salt
10. Get 1 dash Umami seasoning
11. Take 1 dash Vegetable oil (for frying)
12. Make ready For the dough:
13. Make ready 30 grams Katakuriko
14. Prepare 50 ml Boiling water
15. Prepare 150 grams Mochiko
16. Prepare 60 grams Sugar (granulated)
17. Get 100 ml Water
18. Prepare 35 grams Lard
19. Take Addition to the oil for deep frying
20. Take 1 dash Sesame oil

Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
6. Combine the katakuriko dough to the mochiko dough and knead well.
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!

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