Wu Gok
also called woo gok · wu kok · 炸芋角 · taro dumpling · taro puff · deep fried taro pork puff
- Dim Sum Counter
- serves 12
- recipe says 2 hr 30 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 1 lb(450 g; peeled and cut in 1-in slices)taro | steam the taro 25 min, mash it hot | beat the wheat starch paste in, chill 1 hr | wrap the filling in the taro dough, 12 ovals | fry 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 pork | fry 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 | ||||
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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 29 min1 of 5 steps gives no time
- Needs you
- about 9 min
- If you get it wrong
- Unforgiving — the oil is 320°F and no hotter, because the honeycomb forms as the fat renders slowly out and a hot pot just browns it
steam the taro 25 min, mash it hot
25 minwalk awayfrom the start
fry the pork 5 min, spread it out, cool 20 min
25 minneeds youfrom the start
beat the wheat starch paste in, chill 1 hr
1 hrwalk away25 min in
wrap the filling in the taro dough, 12 ovals
not timed1 hr 25 min in
fry 320°F (160°C) 4 min, until the lace stands out
4 minneeds you1 hr 25 min in
- needs you
- you can walk away
- never timed
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
>> slack: unforgiving — the oil is 320°F and no hotter, because the honeycomb forms as the fat renders slowly out and a hot pot just browns it
>> step: steam the taro 25 min, mash it hot
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.
>> step: beat the wheat starch paste in, chill 1 hr
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.
>> step: fry the pork 5 min, spread it out, cool 20 min
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}.
>> step: wrap the filling in the taro dough, 12 ovals
Divide @&(~2)taro dough{} into 12, flatten each piece in an oiled palm, close @&(~1)filling{} inside it and roll it into an oval.
>> step: fry 320°F (160°C) 4 min, until the lace stands out
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.