• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 250g glutinous rice flour
  • 100g castor sugar
  • 45g cooked wheat flour (tang mein fun)
  • 80g shortening
  • 210ml water
  • Filling:
  • 150g minced pork
  • 2 dried mushrooms, soaked and diced
  • 50g shelled prawns, diced
  • 2 tbsp diced carrot
  • 1 tbsp dried prawns, chopped
  • 2 tbsp finely chopped onion
  • 1 tsp chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • Dash of pepper
  • 1/4 tsp dark soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Thickening:
  • 1 tsp potato starch
  • Adequate amount of water to mix
  • Cooked Wheat Flour:
  • 45g wheat flour (tang mein fun)
  • 65ml boiling hot water


  1. Cooked Wheat Flour: Put wheat flour in a small bowl. Pour in boiling water and mix evenly. Cover the bowl for 4-5 minutes. Remove the lid or cover and knead until dough is smooth and even. Use it as cooked dough.
  2. To make filling: Heat sesame oil and fry dried prawns and garlic until fragrant. Add in onion and fry for a while. Stir in the rest of the ingredients and seasoning. Fry till cooked through. Thicken the gravy with starch solution.
  3. Preparing the dumpling: Combine glutinous rice flour and sugar in a mixing bowl. Make a well and pour in water to mix. Add cooked wheat dough and knead well. Stir in shortening and add wheat flour. Slowly work and knead the mixtures until a dough is formed.
  4. Roll out dough into a long sausage. Cut into even portions and roll each into a small ball. Dust tabletop with a little tapioca flour. Flatten each piece of dough into a thin disc. Fill with a tablespoon of prepared filling. Shape into a half moon and press to seal the edge.
  5. Heat oil in a wok and drop in the prepared savoury dumplings in batches. Deep-fry over low heat until golden brown.

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2 thoughts on “Ham Sui Kok (Savoury Dumplings)”

  1. Casey - March 8, 2023 at 1:51 am

    Recipe instructions are somewhat confusing.

    Wheat flour is listed twice: 45g cooked wheat flour and 45g wheat flour.

    How much water to use to make the cooked wheat flour, all 210mL? Then use 45g of that for the cooked wheat flour?

    Does the recipes still need the other 45g wheat flour? At what step does the cook add it to the ingredients for the dough (skin)?

    • Christy Heng - March 8, 2023 at 9:44 am

      Hi Casey! Thank you for highlighting your concern, I’ve already updated the recipe and removed the extra wheat flour. For the cooked wheat flour, add 65ml boiling water to 45g wheat flour and get 45g from the final mixture to be added to your dough!


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