Hi everyone

Thank you for coming to Women’s Group today, especially to our team of caterers and Jennifer Joe who brought her special sandwiches.

Harm Shui Gok recipe

My filling contained: broccoli stems, carrot, water chestnuts, pork mince, dried shrimps, fungus (wood ears), dried mushrooms, salted radish.  Remember, when cooking the filling don’t add too much water - just 2 tablespoon to sweat it a little and use cornflour thickening. Best to cook the day before.

The dough

1 x 454 gram packet of glutinous flour

2 cups of all purpose flour (what you use to make cakes)

1/2 cup wheaten flour (tang flour)

Either mix in a big bowl or use the mixmaster and its dough hook. Add half of 1 litre of boiling water and 1 tablespoon oil to flour mix.  Then slowly add the other half of boiling water - you may not need all of it. 

Mixture should be all mixed and pliant and not too sticky.  You should be able to work the dough into dumplings without using too much flour on your hands or dough.

Deep fry the dumplings in medium heat - too slow, it absorbs more oil and too hot, they will burn quickly.

Enjoy🥟🥟🥢🥢