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Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Before you jump to Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good starting point saving energy by going a lot more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. Environmentally friendly living is not really that difficult. Mostly, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. To make fried gyoza (ham sui gok) with mochiko glutinous rice flour you need 20 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
  1. Provide Gyoza Filling:
  2. Prepare Frozen peeled shrimp (use them frozen)
  3. Provide Thinely sliced pork
  4. You need Cooked and chopped bamboo shoots
  5. Take Shiitake (medium sized)
  6. Get Sake
  7. Get Soy sauce
  8. You need Oyster sauce
  9. Get Salt
  10. Take Umami seasoning
  11. Get Vegetable oil (for frying)
  12. Take For the dough:
  13. Provide Katakuriko
  14. Provide Boiling water
  15. Provide Mochiko
  16. Use Sugar (granulated)
  17. Get Water
  18. Use Lard
  19. Get Addition to the oil for deep frying
  20. Use Sesame oil
Steps 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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