Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice It is one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

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

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

Step 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 dont 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
5. Keep adding water until the dough is soft like earlobe You may have water left at the end or may need to add some more to get the softnes
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 portion 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 its done!

So that’s going to wrap it up with this special food Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!