{"id":5569,"date":"2018-06-06T16:34:21","date_gmt":"2018-06-06T20:34:21","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=5569"},"modified":"2018-08-02T09:46:06","modified_gmt":"2018-08-02T13:46:06","slug":"hom-sui-gok","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=5569","title":{"rendered":"Hom Sui Gok"},"content":{"rendered":"

Instagram Post 6\/6\/2018 <\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nA favorite dim sum treat that always touches my heart is Hom Sui Gok (\u54b8\u6c34\u89d2). These crescent shaped fried dumplings are savory and sweet, chewy and crispy all in the same bite. Shaped a little like a three-inch football with turned up corners, this delicious filled dumpling is easy to find in many Chinese bakeries and restaurants.<\/p>\n

Recipes vary, but the filling is primarily pork, sometimes with the addition of dried shrimp, plus mushrooms and scallion (savory) that have been cooked in a sweet soy sauce\/oyster sauce based medium (sweet). The thick dough is mostly glutinous rice flour (chewy), similar to Japanese mochi. The dumplings are deep fried to golden brown perfection (crispy) on the outside while still leaving plenty of chew surrounding the salty sweet goodness within.<\/p>\n

Shown here are samples from four of Manhattan Chinatown\u2019s bakeries.<\/p>\n

Second Photo: If you do what I did and head to a number of venues in an attempt to discover your favorite, you too might decide that there is no \u201cbest\u201d, just different: one is sweeter, one crisper, another more fully stuffed, another (the pinkish one) redolent of dried shrimp \u2013 each with its own flavor profile.<\/p>\n

The cool part is that I\u2019m not alone in my passion: there\u2019s actually a #homsuigok hashtag! \ud83c\udde8\ud83c\uddf3
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A favorite dim sum treat that always touches my heart – savory and sweet, chewy and crispy. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,9],"tags":[35],"class_list":["post-5569","post","type-post","status-publish","format-standard","hentry","category-instagram","category-snacks","tag-chinese"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5569"}],"version-history":[{"count":4,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5569\/revisions"}],"predecessor-version":[{"id":5573,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5569\/revisions\/5573"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}