Fraser Street In South East Vancouver has some really good Chinese restaurants that locals know about. Good Choice Restaurant serves a delicious dim sum menu. They have delicious selections available for lunch.
For our lunch, we order their house specia lchow mein. I like to order special chow at every Chinese that I go to. The special chow mein has large prawn, juicy scallops, chicken, Chinese veggies and Chinese mushrooms over a large portion of crispy chow mein.Their special chow mein ranks with any special chow mein that I have ever had.
The 3rd dish we had was the free range chocken with Chinese sausage served on rice and steamed in a claypot. The chicken had nice flavor from the marinate, the Chinese sausage were nicley cooked. The rice was cooked right, with the grains of rice nicely separated without being sticky.
In the second half of the video, we deomonstrate making Chinese /football Dumpling.
Chinese Football Dumpling is a popular dish for Dim Sum. 咸水角 Also known as Hum Sui Gok, which translates as Salt Water Corner. This dumpling is crispy on the outside. It's soft and chewy on the inside. I order this dumpling almost every time I go for dim sum. In this video, we visit a famous local restaurant that serves these Chinese Football Dumplings. This was during the Pandemic when restaurants were closed for indoor dining. During the Pandemic restrictions, restaurants were allowed to operate outdoor dining service. In this case, the restaurant converted the parking lot into a dining area.
The recipe for Chinese Football Dumpling is below:
Recipe is below:
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CHINESE FOOTBALL DUMPLING RECIPE 咸水角 HUM SUI GOK
To Make The Filling:
4 to 6 oz. ground pork
1 cup kohlrabi chopped (or other cabbage)
3 tablespoons cooking oil
1/2 to 1 teaspoon salt
1 teaspoon chicken base
2 tablespoons light soy sauce
2 tablespoons Chinese oyster sauce
1 tablespoon cornstarch in 1/4 cup of water
Preheat a wok or frying pan at medium to high heat. Add cooking oil. Then add ground pork and stir fry for 1 minute. Add kohlrabi and continue to stir fry. Add salt, chicken base, light soy sauce and Chinese oyster sauce. Thicken sauce with cornstarch and water slurry. Put filling in a bowl and let cool at least 2 to 3 hours.
To Make The Dough:
Step 1:
2 cups glutinous rice flour (227 gm. or 1/2 lb.
3 tablespoons sugar
2 /3 cup cold water
4 tablespoon lard (or 4 tablespoons corn oil
In a large bowl, put glutinous rice flour and sugar. Mix well. Then add the cold water and lard.
Knead the dough for a few minutes.
Step 2:
1 cup wheat starch (3 oz.)
1/2 cup boiling water
Add boiling water to wheat starch and mix well. Add wheat starch to contents in bowl in step 1 and knead for a few minutes. Form the dough into a ball. Cover with cellophane and put the dough in the fridge for 1 to 3 hours.
When ready to make the dumplings, knead the dough briefly. Divide the dough into 16 pieces. Roll each piece of dough into a ball and flatten to 1/4 inch in thickness. Put 1 tablespoon filling in the middle of the dough. Close the dough over the filling in a half moon. For a smoother surface, roll the dumpling in your hands lengthwise. Shape the both ends of the dumpling to make football shape dumpling.
To deep fry the dumplings, put about 2 to 3 cups cooking oil in a pan or pot. Set heat at medium setting. Put small piece of dough to see if the oil is hot enough. Deep fry fry the dumplings in small batches. Constantly turn the dumplings for even cooking. The dumplings should be deep fried for 5 to 8 minutes, or until turning golden brown. Put dumpling on paper towels to soak up any excess oil. Dumplings should be cut in half for neater presentation. Enjoy!
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