Haam seui gok is the dim sum dumpling with a sweet, sticky wrapper and a savory pork-and-vegetable filling.
The name is commonly translated as “salt-water corner” or “salty water dumpling,” though English menus often use the Cantonese romanization haam sui gok. Its wrapper is made from glutinous rice flour, giving the dumpling a chewy, slightly sweet exterior that puffs and crisps when deep-fried.
The filling usually combines minced pork with chopped vegetables such as bamboo shoots, mushrooms, scallions, or water chestnuts. The contrast between the crisp shell, elastic interior, and savory center is the defining feature. Recipes vary among restaurants, so the exact vegetables are not fixed.
Haam seui gok is easy to confuse with guotie, or potstickers, but guotie uses a wheat-flour wrapper and is pan-fried. Xiaolongbao is a steamed soup dumpling, while har gow is a translucent shrimp dumpling. Haam seui gok is specifically the sweet-wrapper, savory-filled fried dumpling.