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Aug 22, 2010 11:27 AM

ISO Gai Loong/Ham Siu Gok Recipe

Any fellow toishanese out there with a gai loong recipe they can share? I'm been told that gai loong (chicken cage) is the same as ham sui gok, is this true? None of the ham sui gok I've had at restaurants resemble the homemade gai loong I had as a kid. In particular, I've never found ham sui gok filled with ground pork, dried shrimp and peanuts.

Any links to sites with toishanese recipes (in English) would also be grately appreciated! Thanks in advance.

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  1. Do you mean, Haam Sui Gaau 鹹水餃 ?
    If so I have only seen it filled with pork,dried shrimps and vegetable.

    2 Replies
    1. re: chefj

      Sorry, I don't read chinese but from what I can tell from google searches, Haam Sui Gaau and Ham Siu Gok are the same things. From these google searches, it would appear that Haam Sui Gaau/Ham Siu Gok are NOT the same as gai loong (or at least the things I consider to be gai loong). I originally thought they were the same as gai loong based on this thread which did not include a picture of the finished gai loong:

      It would seem that Haam Sui Gaau/Ham Siu Gok are the "football" shaped pasteries that are usually golden brown in colour. What I am looking for are off white in colour after frying and are in the traditional pleated dumpling form. The gai loong pastery is not as moochi-like as Ham Siu Gok but are definitely made from glutinous rice floor at least in part.

      1. re: buttertartz

        Everything that I find seems that they are the same as Haam Sui Gaau. Sorry I can't be of more help. Good Luck

    2. Sorry to be so ignorant, but what's ISO? I keep seeing it on various posts . . . .

      2 Replies
        1. re: Joebob


          My engineering background kept making me think of ISO standards, LOL!

      1. Hi fellow toishanese person =D gai loong is different from ham siu gok. Gai loong doesn't have that sweet dough and is more whitish but the fillings almost the same. Ham siu gok is the thing you can get in dim sum. Both of them are fried. Umm about recipes I asked my mom and she doesn't really have

        1. I found a recipe for Hom Suey Gok in my cookbook from a Stockton(CA) church's Chinese ladies group -- it's really long. I can copy and snail (I know, so primitive) to you... No Gai (chicken?) Loong recipe unearthed yet. Will keep trying... will even ask mom, who of course, never measured anything.

          5 Replies
          1. re: Sarah

            That's a great cookbook!

            (The index is pretty primitive, tho...)

            1. re: ricepad

              I just sent away for a new one to replace the stained and tattered thing I've been using -- now index is in back (v. on the section separators), like a real book!

            2. re: Sarah

              Is there a way I can obtain a copy of this cookbook you have? I am very interesed to see how my mother used to make these. Please send me email address so I can reply to you with my address.

              1. re: djgong3351

                More direct --
                St Mark's United Methodist Church Cookbook Committee
                306 E Clay St., Stockton, CA 95206
                (209) 463-7071
                I don't recall the price -- around $20? Perhaps you can call and ask to save one round of mailing....

                1. re: Sarah

                  I seem to recall that they were still $20 as of March 2011.

            3. Got a recipe from this post:

              Thia Mi Gai Leung

              Filling: make first as the dough will dry out
              Fill with whatever suits your fancy, ours is filled with diced pork, chinese sausage, peas, finely diced dried turnip, scrambled eggs & dried shrimp. I also like diced up water chestnuts. This is all diced up and fried, salted before hand so it is room temperature when it is put into the dough. How much? well my mother had a favourite bowl she would fill and I go by looks. Uniform mixture of peas, meat and by taste as well. The water chestnuts give a good crunch and should not over take the saltiness of the meat etc. I usually make this the day before and let it cool and refrigerate overnight.

              7 oz bag tapioca soaked overnight then drained
              1 bag 14oz-16oz of wheat starch
              1 tsp/tbsp shortening
              boiling water

              Make a dough by mixing starch with boiling water. Use wooden chopsticks to mix enough water to form a dough. The dough should be dryish because the tapioca will be wet and adds moisture. Add drained tapioca and shortening and mix well to form a dough. I use a tortilla press lined with wax paper and roll 1 1/2" balls out and press into a circle. Otherwise if you use a rolling pin you make find it works to roll between 2 pieces of waxed paper and if it still sticks I think I grease the waxed paper as well sometimes.