The Most Delicate Dumpling Taro Puff Wu Gok Recipe – Curated Kitchenware 01/08/2023, 6*52 PM

The Most Delicate Dumpling Taro Puff Wu

Gok Recipe
Rated 3.7 stars by 6 users

Servings Prep Time

4 2 hours
Cook Time
20 minutes

This is a special dim sum dumpling because the wrapper is made with taro. After deep
frying, the outside will puff up into a beautiful delicate crust, while the middle layer
maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a
savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is
complicated and challenging. Many skillful dim sum masters aren't able to achieve the
perfect result. Therefore, I included as much detail and tips as possible to ensure your
success.

Author:
Souped Up Recipes

Ingredients Directions
Make the Wrapper
Chose the Right Taro
400 grams of taro
1. There are more than 100 varieties of taro, but in the USA,
200 grams of water you're most likely to only come across two of them:
1/2 tsp of salt 2. Dasheen (C. esculenta var. esculenta) is large, dense,

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The Most Delicate Dumpling Taro Puff Wu Gok Recipe – Curated Kitchenware 01/08/2023, 6*52 PM

1 tsp of sugar and heavy and has a higher starch content, which is
excellent for this recipe. However, it is so large that you'll
160 grams of wheat starch
sometimes find it sold cut in smaller sections. Please
130 grams of lard avoid using the end section where connects to the taro
stems because it is low in starch.
Make the Filling
3. Eddoe (C. esculenta var. antiquorum) is smaller, ranging
1 tbsp of oil
in size from that of a fingerling potato to that of a large
114 grams (4 oz) of ground lemon. It has a lower starch content and moist texture
pork once cooked. Tachniquely, you can use it for this recipe,
but the dumplings might be less crispy.
40 grams of Cantonese
sausage 4. Safety Note: Most edible taro contains oxalic acid
crystals, which can cause itchy skin for some people (I
, previously
don't react to it, but my mom is sensitive to it). Oxalic acid
soaked for 2
crystals will dissolve once cooked and lose their effect.
shiitake hours and
3 However, if you have never touched it, it is better to wear
mushrooms diced (save
gloves to handle the corm.
the soaking
liquid)
Make the Dough
60 grams of carrot, minced
1. Peel the taro, slice it into 1/4 of an inch thick slaps, then
114 grams (4 oz) of shrimp,
stack the slaps and cut them into strips.
diced
2. Put the taro strips, salt, sugar, and water into a sauce pot.
1 tbsp Chinese cooking
Put on the lid, turn the heat to medium, and bring to a boil,
of wine
then turn the heat to low and simmer for 10 minutes.
1/2 tsp of black pepper
3. Remove the pot from the stove and add wheat starch
2 tsp of oyster sauce immediately. Use a potato masher to mash the taro and
combine it with the wheat starch until everything becomes
2.5 tsp soy sauce
crumbly.
1 tsp dark soy sauce
4. Can corn starch, potato starch, or tapioca starch be a
2.5 tsp of cornstarch replacement? Yes, but you will have to test it many times
to find the correct water-starch ratio and the perfect frying
2.5 tbsp of the mushroom
temperature in order to get the puffy appearance.
soaking liquid
5. Add the taro and wheat starch mixture into a food
1/4 cup of scallion
processor and use the lowest speed to mix until a rough
Others: dough forms. If your food processor is small, do this in 2
batches.
2-3 cups of oil to deep fry
the dumplings 6. Add the pork lard and continue to mix at low speed until all
the oil is well absorbed. If necessary, stop the food
processor a few times and mix with a spatula to help to
incorporate everything.

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The Most Delicate Dumpling Taro Puff Wu Gok Recipe – Curated Kitchenware 01/08/2023, 6*52 PM

7. You are looking for a non-stick, soft, and oily dough. Put it
in a sealed container and chill it in the fridge for at least
24 hours. The starch needs a long time to fully retrograde;
otherwise, the dumplings will not puff perfectly.

Make the Filling

1. Soak the dried shiitake mushrooms 2 hours in advance.

Dice them finely and reserve the soaking liquid.

2. Finely dice the carrot, Cantonese sausage, and shrimp; if

you don't have Cantonese sausage, use your favorite
sausage.

3. Turn the heat to high and heat the wok until smoking hot.
Add oil, ground pork, the diced mushroom, and diced
sausage. Stir for a few minutes until the pork changes
color.

4. Turn the heat to low. Add carrot, Chinese cooking wine,

white pepper, soy sauce, oyster sauce, and dark soy
sauce. Continue to stir until well combined.

5. Quickly mix the cornstarch with the mushroom-soaking

liquid and add to the wok. Stir to bind the filling slightly.
Add the shrimp and continue to cook until it changes color.
Turn off the heat and mix in the diced scallion. Set the
filling aside.

Wrap the Dumplings

1. Take the taro dough out of the fridge. As the lard solidifies,
it becomes firm and loses some ductility. Knead it on the
working surface for a few minutes until it becomes soft
and elastic.

2. Divide the taro dough into 20 even pieces, 35 grams each.

3. To wrap the dumplings, roll a taro dough in between your

hands until it becomes a smooth ball, then use your
thumbs to shape it into a small bowl.

4. Put about 15 grams of filling in the bowl and pack it tight,

then carefully bend the bowl in half and pinch the middle
to close the dumpling; set it aside and continue to fold the
rest.

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The Most Delicate Dumpling Taro Puff Wu Gok Recipe – Curated Kitchenware 01/08/2023, 6*52 PM

Deep Fry the Dumplings

1. Heat the oil and use a thermometer to monitor the

temperature between 390° F and 400 F.

2. Deep frying is the trickiest part of this recipe. If the

temperature is too low (below 370° F), the wrapper will
peel off and float everywhere; your dumpling will have no
crust. On the other hand, if you fry it too high (over 420°
F), the surface will set too fast before it gets a chance to
blossom.

3. If you don't have a thermometer, test the temperature by

dropping a small dough into the oil and letting it fry for 20
seconds. If the dough forms a porous crust, the
temperature is correct.

4. Place the dumplings on a flat strainer with 1/2 inch space

between each other to allow them to puff; Slightly press
the dumplings against the strainer so they stick to the tool,
preventing them from floating around while deep frying.

5. With the help of the strainer, immerse the dumplings in the

oil and fry until the taro wrap puffs into a golden
honeycomb structure; this will take a few minutes. Please
use large cookware and fry the dumplings in batches to
prevent overflow.

6. Remove the dumplings from the oil and use paper towels
to absorb the excess grease, then serve. You don't need
any dipping sauce because it is delicious on its own.

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