Wu Gok

also called woo gok · wu kok · 炸芋角 · taro dumpling · taro puff · deep fried taro pork puff

The table

1 lb(450 g; peeled and cut in 1-in slices)tarosteam the taro 25 min, mash it hotbeat the wheat starch paste in, chill 1 hrwrap the filling in the taro dough, 12 ovalsfry 320°F (160°C) 4 min, until the lace stands out
1/2 cup(60 g; scalded to a paste with 1/3 cup boiling water)wheat starch
3 Tbslard
2 tspsugar
1/2 tspkosher salt
1/4 tspChinese five-spice powder
6 oz(170 g)ground porkfry the pork 5 min, spread it out, cool 20 min
2(soaked and diced)dried shiitake mushrooms
1(minced)shallot
1 Tbsoyster sauce
2 tsplight soy sauce
1 tspsugar
1/4 tspwhite pepper
1 tsp(slaked in 1 Tbs water)cornstarch
6 cups(1.4 L; at 320°F/160°C)peanut oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1steam the taro 25 min, mash it hot

2fry the pork 5 min, spread it out, cool 20 min

3beat the wheat starch paste in, chill 1 hr

goes in with what step 1 made

5fry 320°F (160°C) 4 min, until the lace stands out

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 29 mintwo waits that overlap count once
Needs you
9 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. steam the taro 25 min, mash it hot

    25 minwalk awayfrom the start

  2. fry the pork 5 min, spread it out, cool 20 min

    25 minneeds youfrom the start

  3. beat the wheat starch paste in, chill 1 hr

    1 hrwalk away25 min in

  4. wrap the filling in the taro dough, 12 ovals

    not timed1 hr 25 min in

  5. fry 320°F (160°C) 4 min, until the lace stands out

    4 minneeds you1 hr 25 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need steamer · wok

See how it is written
>> title: Wu Gok
>> category: Dumplings & Rolls
>> tags: taro, pork, chinese, deep-fry, dumpling
>> counters: Dim Sum Counter
>> aka: woo gok, wu kok, 炸芋角, taro dumpling, taro puff, deep fried taro pork puff
>> servings: 12
>> time: 2 hr 30 min
>> step.1: steam the taro 25 min, mash it hot
>> step.2: beat the wheat starch paste in, chill 1 hr
>> step.3: fry the pork 5 min, spread it out, cool 20 min
>> step.4: wrap the filling in the taro dough, 12 ovals
>> step.5: fry 320°F (160°C) 4 min, until the lace stands out

Steam @taro{1%lb}(450 g; peeled and cut in 1-in slices) in a #steamer{} for ~steam{25%min}, until a skewer goes through without meeting anything, then mash it while it is still steaming dry.

Beat @wheat starch{1/2%cup}(60 g; scalded to a paste with 1/3 cup boiling water), @lard{3%Tbs}, @sugar{2%tsp}, @kosher salt{1/2%tsp} and @Chinese five-spice powder{1/4%tsp} into @&(~1)mashed taro{} while it is hot, then ~chill{1%hr} until it firms up enough to hold a shape.

Fry @ground pork{6%oz}(170 g) with @dried shiitake mushrooms{2}(soaked and diced), @shallot{1}(minced), @oyster sauce{1%Tbs}, @light soy sauce{2%tsp}, @sugar{1%tsp}, @white pepper{1/4%tsp} and @cornstarch{1%tsp}(slaked in 1 Tbs water) in a #wok{} for ~fry{5%min}, then spread it on a tray and ~cool{20%min}.

Divide @&(~2)taro dough{} into 12, flatten each piece in an oiled palm, close @&(~1)filling{} inside it and roll it into an oval.

Fry @&(~1)ovals{} three at a time in @peanut oil{6%cups}(1.4 L; at 320°F/160°C) for ~fry{4%min}, leaving them alone, until a honeycomb of lace stands out all round. A hot fryer seals the shell smooth and the lace never comes at all — this is the one fried thing on the board that wants a moderate pot.