Dish
Sai kok
Sai kok is a small, round, and golden brown dim sum that is filled with a mixture of ground pork, mushrooms, and water chestnuts. The filling is seasoned with soy sauce, oyster sauce, and sesame oil. The glutinous rice flour dough is rolled out and cut into circles, then filled with the pork mixture and shaped into balls. The balls are then deep-fried until golden brown and crispy. Sai kok is a popular dim sum dish that is often served as an appetizer or snack.
Origins and history
Sai kok originated in Guangdong province in southern China and is a popular dim sum dish in Cantonese cuisine. It is believed to have been created during the Qing dynasty (1644-1912).
Dietary considerations
Sai kok is not suitable for those with gluten intolerance or celiac disease due to the use of glutinous rice flour.
Variations
There are many variations of sai kok that use different fillings such as shrimp, chicken, or vegetables. Some versions also include Chinese sausage or salted egg yolk.
Presentation and garnishing
Sai kok is typically served on a small plate or bamboo steamer basket. It is often garnished with chopped scallions or sesame seeds.
Tips & Tricks
To prevent the sai kok from sticking to the steamer basket, lightly grease the basket with oil before placing the sai kok on it.
Side-dishes
Sai kok is often served with soy sauce or sweet chili sauce for dipping.
Drink pairings
Sai kok pairs well with Chinese tea such as jasmine tea or oolong tea.
Delicious Sai kok recipes
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