Deep-fried glutinous rice dumplings (Hum sui gok) from Tony Tan's Asian Cooking Class (page 72) by Tony Tan

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  • Serves : 12-15 dumplings

  • EYB Comments

    Can substitute frozen bamboo shoots or preserved daikon for canned bamboo shoots, water for chicken stock, and vegetable shortening for lard. You may use the Barbecued pork (Char siu) recipe on page 93.

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  • Eat Your Books

    Can substitute frozen bamboo shoots or preserved daikon for canned bamboo shoots, water for chicken stock, and vegetable shortening for lard. You may use the Barbecued pork (Char siu) recipe on page 93.

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