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Char Siu Gin Doi

Demonstrated by: 1997 Narcissus Queen and Court - 3rd Princess Stephanie Ching.
Narcissus Festival - January 1, 1998.



Char Siu Gin Doi

  • 3/4 cup brown sugar
  • 1 1/4 cups hot water
  • 1 teaspoon whiskey
  • 1 lb no mei fun (Chinese glutinous rice flour)
  • 1/2 cup minced char siu (Chinese sweet roasted pork)
  • 1/4 cup minced dried shrimp
  • 1/4 cup minced green onion
  • 1/4 cup minced Chinese parsley (cilantro)
  • 1 tablespoon oyster sauce (Chinese oyster-flavored sauce)
  • 1 quart salad oil for frying


Combine brown sugar, hot water, and whiskey; stir until sugar is dissolved. Cool. Put no mei fun into a large bowl; gradually stir in liquid until dough is easy to handle. In a bowl, combine char siu, shrimp, green onion, parsley, and oyster sauce; mix well. Pinch dough into 1-inch balls. Flatten each piece with your fingers. Place a heaping tablespoon of filling in center of each piece. Mold dough around filling, sealing edges to form a ball. In a wok or skillet, heat oil to 400°F. Fry about 5 doughnuts at a time; turning frequently until doughnuts begin to turn brown. While frying, roll and press doughnuts against the sides of the wok with ladle so they expand and float. Drain well. Makes about 24 doughnuts.


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