Taro Puffs (Fried Taro Dumplings) Wu Gok 芋角
User Reviews
5.0
6 reviews
Excellent
Taro Puffs (Fried Taro Dumplings) Wu Gok 芋角
Report
Taro Puffs (also known as Wu Gok 芋角) are Chinese fried dumplings made with taro, filled with a ground pork mixture. The taro puffs' signature is its golden lacy texture when fried.
Share:
Ingredients
Filling: prepare a day ahead
- 100 g lean ground pork
- 2 large Chinese/shiitake mushrooms soaked overnight, diced
- ¼ C carrot diced
- 1 teaspoon garlic minced
- 1 teaspoon shallot minced
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon oyster sauce
- 1 teaspoon granulated sugar
- ½ teaspoon five-spice powder
- 80 g raw shrimp diced, about 10 pieces
- 1 teaspoon all-purpose flour
- 4 tablespoon broth or water
Taro dough/pastry:
- 450 g taro root peeled and sliced into 1cm thick slices
- 70 g wheat starch divided
- 42 ml boiling water
- 4 g sea salt 1 tsp
- 2 g granulated sugar ½ tsp
- ½ teaspoon 5-spice powder
- dash of black pepper
- 60 g unsalted butter 4 tablespoon + 1 teaspoon room temperature, or pork lard
- ½ teaspoon sesame oil
- 1 g baking ammonia ¼ tsp, optional
For frying:
- 3 C vegetable oil eg. peanut, grapeseed
Add to Shopping List
Instructions
For key visual process photos, refer to the body of the blog post.
Make the filling:
- Over medium-high heat, fry the ground pork in a wok or large frying pan, until almost cooked through.
- Add in mushrooms and continue to stir fry until aromatic.
- Next, add in carrot and cook for 1 minute.
- Add in garlic and shallot.
- Add in seasonings: light soy sauce, dark soy sauce, oyster sauce, sugar and 5-spice powder into the mixture.
- Next, add in shrimp.
- In a bowl, combine the flour and broth to make the slurry. Add slurry into the meat mixture, and cook until thickened.
- Transfer meat filling mixture to a bowl and cool completely.
- Cover with plastic wrap and chill in the fridge overnight.
Make the taro dough:
- Place sliced taro in a stainless steel colander/steamer and steam on high heat for 30 minutes, until taro is soft and fork-tender.
- While taro steams, boil water.
- Place the wheat starch into a bowl.
- Cook 40g wheat starch by pouring boiling hot water into the wheat starch.
- Mix with a pair of chopsticks until all the flour comes together.
- Knead with your hands to form a smooth dough. Set aside.
- When the taro is done steaming, mash the piping hot taro with a fork or potato ricer right away, until there are no lumps.
- Add the cooked wheat starch dough, remaining 30g wheat starch, salt, sugar, 5-spice powder, black pepper, butter, sesame oil and baking ammonia (if using).
- Knead until well combined together.
- Cover the dough with plastic wrap and let it chill in the fridge for 30 minutes.
Form the taro dumplings:
- Remove the dough out of the fridge and roll the dough into a long log.
- Divide the dough into 16 equal portions, 38-39g each, and roll into balls.
- Flatten the dough balls into a disc.
- Place a portion of filling in the centre and enclose the filling by folding into a half-moon shape, and seal the edges.
- Form the dumpling into a boat-shape.
- Repeat with the remainder.
- Cover and chill taro dumplings for at least 30 minutes.
Fry the dumplings:
- Prior to frying, remove taro dumplings from fridge and leave at room temperature for a few hours.
- Heat 3 C of cooking oil in a pot.
- Attach a thermometer to the pot to check the frying oil temperature, about 165-170°C/329-338°F.
- Note: Too low of an oil temperature, dough skin will peel off and disintegrate and too high a temperature, the dough will be cooked before it can form the lacey texture.
- Dip a small oil strainer into the hot oil and place a dumpling on it.
- Lower strainer into the oil and fry by dipping it in and out of the oil 3 times, so the skin can start puffing.
- Fry about 3 minutes, until dumpling is golden in colour and develops a crispy, lacy crust.
- Fry one taro dumpling at a time.
Nutrition Information
Show Details
Calories
99kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
198mg
(8%)
Potassium
256mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
469IU
(9%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 198mg | 8% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
