Ham Sui Gok (Cantonese Crispy Glutinous Dumplings)

Make the filling: heat the neutral oil in a wok or skillet over medium-high heat. Add the garlic, ginger, and shallots, and stir-fry for about 1 minute until fragrant.

Add the pork and cook, breaking it up, until no longer pink. Stir in the diced shiitake mushrooms, dried shrimp, and salted turnip, and cook for 2 to 3 minutes.

Pour in the water or reserved mushroom soaking liquid, Shaoxing wine, dark soy sauce, oyster sauce, and five-spice powder. Simmer briefly, then season with salt to taste. Stir in the cornstarch slurry and cook until the filling thickens. Transfer to a bowl, cool completely, then mix in the chopped cilantro.

Shape the dumplings: divide the chilled dough into 14 equal pieces, about 50 g each. Keep the pieces covered so they do not dry out.

Roll one piece into a smooth ball, then press it into a small cup with slightly thinner edges and a thicker center. Spoon about 1 tablespoon of filling into the middle, then pinch the dough closed and shape into a half-moon dumpling. Repeat with the remaining dough and filling.

Heat deep frying oil in a small, deep pot to 325°F (163°C). Fry 4 to 5 dumplings at a time, gently stirring at first so they do not stick to the pot or to each other.

After 1 minute, turn off the heat and let the dumplings continue cooking in the residual heat for 7 to 8 minutes, or until they float. Turn the heat back to medium-low and fry for about 7 minutes more, keeping the oil between 310°F and 325°F (154°C to 163°C), until the shells are crisp and deeply golden. Drain and serve hot.