Char Siu Gin Doi

Ingredients

• 454 g (1 lb)mochiko (glutinous rice flour)
• 150 g (¾ cup)sugar
• 2/12 teaspoonsbaking powder
• 296 ml (1¼ cups)water
• 5 ml (1 tsp)gin
• 75 g (½ cup)char siu, minced
• 20 g (¼ cup)dried shrimp, minced
• 25 g (¼ cup)green onion, minced
• 30 ml (2 tbsp)hoisin sauce
• ½ tspsalt
• ¼ tspsesame oil
• ¼ tspground white pepper
• 145 g (1 cup)white sesame seeds
• as neededoil for frying

Instructions

1. 1

   Mix the dough

   In a mixing bowl, combine the mochiko, sugar and baking powder. Stir in the water and gin.

2. 2

   Knead until smooth

   Turn the dough onto a work surface and knead for about 5 minutes, until smooth.

3. 3

   Combine the filling

   In a separate bowl, mix the char siu, dried shrimp, green onion, hoisin sauce, salt, sesame oil and white pepper.

4. 4

   Divide the dough

   On a work surface, divide the dough into 20–24 balls. Flatten each one with your fingers.

5. 5

   Add the filling

   Put a heaping tablespoon of filling in the centre of each flattened piece.

6. 6

   Seal each ball

   Pinch the edges of the dough together to enclose the filling.

7. 7

   Prepare the seeds

   Spread the sesame seeds on a shallow dish.

8. 8

   Coat with sesame

   Roll each dough ball in the seeds, pressing lightly so they stick.

9. 9

   Heat the oil

   Heat oil in a large skillet or fryer.

10. 10

    Fry until golden

    Fry the doughnuts, turning them frequently, for 6–7 minutes, until golden brown.

11. 11

    Drain the doughnuts

    Transfer them to paper towels to drain.

12. 12

    Serve with sauce

    Serve with your favourite dipping sauce.

What are gin doi?

Gin doi are sesame-coated, deep-fried glutinous rice dough balls associated with Chinese dim sum. Their crisp exterior and chewy centre make a striking contrast.

This version uses a savoury char siu filling with dried shrimp and green onion. Mochiko gives the dough its characteristic chew, while the sesame coating adds a toasty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 13g protein, 112g carbs, 27g fat.

The glutinous rice flour and sugar provide most of the carbohydrates, while the frying oil and sesame seeds contribute much of the fat. Char siu and dried shrimp supply protein, with the filling also contributing sodium. Serve a moderate portion alongside vegetables or a fresh salad to round out the plate.

The dough and its texture

Mochiko: glutinous rice flour gives the dough elasticity and chew; it is not interchangeable with ordinary rice flour for the same texture.

Kneading: work the mixture for about 5 minutes, as directed, until it feels smooth. If the dough is sticky, handle it gently rather than adding extra flour, which can change the texture.

Getting a neat filling

Filling: mince the char siu, dried shrimp and green onion finely so they sit together inside the dough. A heaping tablespoon goes into each piece.

Sealing: bring the edges together firmly over the filling and pinch them closed. Check for gaps before rolling the balls in sesame seeds.

Frying for an even finish

Oil: heat it in a large skillet or fryer, then fry the doughnuts for 6–7 minutes, turning frequently as the recipe directs.

Doneness: look for an evenly golden-brown surface. Drain the finished doughnuts on paper towels before serving.

Serving the doughnuts

Sauce: serve them with your favourite dipping sauce, as suggested in the recipe. A sweet chilli or soy-based dip can complement the savoury filling.

Timing: these are most enjoyable soon after frying, while the sesame coating is crisp and the centre is still chewy.

Shaping a batch

Portions: the method makes about 20–24 doughnuts, while the serving information lists 4–6 people. Divide the dough evenly so the pieces fry at a similar rate.

Consistency: keep the filling amount similar from piece to piece. Overfilling makes the edges harder to seal securely.

Recipe notes & tips

• Mince the filling ingredients finely so they are easier to enclose.
• Keep the dough pieces similar in size for more even frying.
• Pinch each seam closed before coating the dough in sesame seeds.
• Turn the doughnuts frequently while frying, as directed.
• Drain the fried doughnuts on paper towels before serving.

Variations

• Coconut filling: use a coconut filling instead of the savoury mixture for a sweet-style version.
• Black bean filling: swap in a black bean filling for another traditional-style option.
• Extra green onion: increase the green onion slightly for a fresher savoury note.
• Different dip: serve with a favourite sweet chilli or soy-based dipping sauce.
• Smaller pieces: shape more, smaller doughnuts and watch them closely as they fry.

Common mistakes to avoid

• Loose seams: pinch the dough edges firmly together so filling does not escape.
• Uneven sizing: divide the dough into similar-sized balls to help them cook consistently.
• Overfilling: use the stated heaping tablespoon and leave enough dough to seal over it.
• Turning too rarely: turn the doughnuts frequently for an even golden-brown finish.
• Skipping the drain: set fried doughnuts on paper towels to remove excess surface oil.

How to store

Store cooled doughnuts in an airtight container in the fridge for up to 2 days. Reheat in an oven until warmed through; the coating may be less crisp than when freshly fried.

Frequently asked questions