Heat oil in a pan.

Once the oil is hot enough, fry the 100g minced or diced pork belly on low heat.

Then, add 35g mushroom, 30g dried radish, 100ml water, 1/2 tbsp salt, 1/2 tbsp sugar, 1 tbsp light soy sauce, and 1 tbsp oyster sauce.

Mix the ingredients well.

Then, add the cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp water) and mix until it thickens.

Next, add 1/2 tbsp dark soy sauce for color and stir.

Place the filling in a bowl and allow it to cool.

Once the filling is at room temperature, add 3 tbsp Chinese chives and mix well.

In a bowl, add the 150g glutinous rice flour and 50g wheat starch.

Next, gradually pour 150g of hot water while continuously stirring with a wooden pestle.

Once you get a sticky and doughy consistency, add 50g of sugar and mix it well.

Use your hands to mix and press the dough until you form a rough ball.

Then, add 50g lard.

Stir and knead the dough until it becomes a smooth elastic dough.

Once the dough is smooth to the touch, roll the dough into a long cylindrical tube.

Cut the dough into equal portions, about 35g or 1 inch each.

Make each piece into small round balls and flatten them into a flat circle.

Place the flat dough on your hand and top the center of the dough with about 1 tbsp of filling.

Fold the dough into a half circle and seal the ends by pinching both sides together.

Each dumpling should have pointy ends and no filling visible. Moreover, it should not open. When it opens, pinch it again and press firmly to make sure it sticks and seals.

Repeat steps 1 to 3 for the rest of the dough.

In a pan, add adequate cooking oil for deep-frying.

When the oil is hot enough, about 320°F (160°C), add the dumplings or ham sui gok.

Deep-fry the dumplings for about 6 minutes or until the skin becomes crispy and golden brown.

Turn and rotate the dumplings around to fry evenly and avoid them from sticking together.

Enjoy the dumplings with your favorite dishes, such as vegetable stir fry, fried noodles, and noodle soup. Dip it in a variety of dumpling sauces for a kick of flavor.