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Before you jump to Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One wholesome substitute that can give you a good start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. You can cook fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you cook it.

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

1. Provide Gyoza Filling:
2. Prepare Frozen peeled shrimp (use them frozen)
3. Take Thinely sliced pork
4. Use Cooked and chopped bamboo shoots
5. Get Shiitake (medium sized)
6. You need Sake
7. Prepare Soy sauce
8. Use Oyster sauce
9. You need Salt
10. You need Umami seasoning
11. Use Vegetable oil (for frying)
12. Take For the dough:
13. Take Katakuriko
14. Get Boiling water
15. Get Mochiko
16. Provide Sugar (granulated)
17. Prepare Water
18. Provide Lard
19. Prepare Addition to the oil for deep frying
20. Prepare Sesame oil

Steps 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 don't 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 water.
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
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 portions. 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 it's done!

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