Crispy fried dumplings (Cantonese ham sui gok) from 168 Better Than Takeout Chinese Recipes (page 375) by Mandy Fu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use glutinous rice flour for wheat starch, vegetable oil or butter for pork lard, water chestnut, carrot, daikon radish or pear for jicama, and scallions for garlic chives. Dried mushrooms soak for 2 hours; dough refrigerates for 40 minutes.

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