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Deep-fried Crispy Glutinous Rice Dumpling Stuffed with Minced Pork & Chives in Oyster Sauce

Here are the ingredients that you will be needing!


【1】 600 grams of glutinous rice flour,

【2】 525 grams of ice water,

【3】 225 grams of plain flour,

【4】 225 grams of boiling water,

【5】 338 grams of sugar,

【6】 4 grams salt,

【7】 375 grams of lard,

【8】 38 grams of plain flour (added later).

【1】 75 grams of wet mushrooms,

【2】 115 grams of beets,

【3】 38 grams of minced garlic,

【4】 600 grams of soup.

【5】 56 grams of cornstarch,

【6】 75 grams of water,

【7】 1800 grams of cooked lean meat,

【8】 115 grams of cooked shrimp,

【9】 600 grams of leeks,

【10】 1 tablespoon of five-spice powder.


【1】 23 grams of salt,

【2】 46 grams of chicken powder,

【3】 94 grams of sugar,

【4】 38 grams of oyster sauce,

【5】 19 grams of light soy sauce,

【6】 75 grams of sesame oil,

【7】 2 teaspoons of pepper


【1】 Dumpling: glutinous rice flour and ice water are placed in a blender and stirred until they form a dough. Rinse the clarified flour with boiling water to mature the clarified flour mass, add sugar and salt and mix well, then pour in the glutinous rice flour slurry and stir thoroughly, then add the lard and stir evenly, finally add the clarified flour and put it in the refrigerator overnight spare.

【2】 Fillings: Heat oil in a wok, stir-fry the leeks until they are six mature, pour them in a hood over water, and spread cool.

【3】 Heat the oil in a pan, add the minced garlic and sauteed, pour in the rest of the ingredients (except leeks and five-spice powder), stir well, add wine, seasoning, add the soup and boil until boiled, then pour the cornstarch water to thicken until Thick, let it cool, put it in the refrigerator and freezer. Add leeks and five-spice powder only when used, mix well.

【4】 Synthesis: The dough and fillings are each 7 yuan (26 grams), wrapped in an olive shape. Boil the oil to 180°C, turn off the heat, put in the raw salt water angle, soak until it floats, then fire and fry until it is colored, increase the oil temperature to 230°C, and continue frying until it turns golden.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


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