At the table
Lift with chopsticks or a fork and rest on your plate. For sharing, cut with utensils; the whole crust is edible. Start with a small bite because the filling may be hot and the inner dough is chewy.
Contains pork, lard, dried shrimp, oyster sauce, soy sauce, sesame oil, celery and wheat starch. Check compound sauce ingredients if relevant; rice flour does not make the whole dish wheat-free.
No chili is included in this version. White pepper adds aroma and a mild sharpness, not a fixed chili heat level.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fillings and frying fats vary. Different meat or mushroom fillings do not by themselves establish whether the dough contains lard.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Light sweetness in the crust contrasts with the savory pork and dried-shrimp filling.
- Chili heat
- Texture
- Crisp outside, soft and chewy beneath, with a moist chopped filling.
- How it’s made
- The filling is cooked first, enclosed in rice-flour dough and deep-fried. This version uses tea-seed oil for frying.
Fillings and frying fats vary. Different meat or mushroom fillings do not by themselves establish whether the dough contains lard.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong. Associated with Hong Kong.
About this regional connection
Guangdong: Cantonese dim sum identity; no exclusive origin claim. Hong Kong: Cantonese dim sum identity; no exclusive origin claim.
Ask if they have it first
请问你们有咸水角吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A crisp and chewy dim sum
This account describes a tradition or story, rather than an established historical fact.
Ham sui gok brings a fried option to a dim sum meal. Its rice-flour skin has a chewy inner layer, unlike the thin skin of a steamed dumpling or the flaky layers of a pastry.