Imagine biting into a golden, crispy exterior that gives way to a soft, pillowy taro dough and a savory pork filling that dances on your taste buds. These traditional Chinese Wu Gok (芋角) are not just dumplings; they're a culinary adventure that transforms humble ingredients into a dim sum delicacy that will transport you straight to the bustling streets of Guangzhou. Whether you're a dim sum enthusiast or a curious home cook looking to impress, these taro puffs are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 12 dumplings
Ingredients
- 2 cups taro, peeled and diced
- 1 cup wheat starch
- 1/2 cup tapioca starch
- 1/4 cup hot water
- 1/2 pound ground pork
- 2 green onions, chopped
- 1 tablespoon soy sauce
- Oil for frying
Instructions
- Prepare the taro by peeling and cutting into small dice. Steam the taro pieces until soft and tender, approximately 15-20 minutes.
- While taro is steaming, prepare the filling by mixing ground pork, chopped green onions, and soy sauce in a bowl. Season with a pinch of salt and white pepper.
- Once taro is cooked, mash it while still warm into a smooth paste. Let it cool slightly for 5-10 minutes.
- In a mixing bowl, combine wheat starch, tapioca starch, and mashed taro. Add hot water gradually and knead into a smooth, pliable dough.
- Divide the dough into 12 equal portions. Flatten each portion into a thin circle about 3 inches in diameter.
- Place a small spoonful of pork filling in the center of each dough circle. Carefully fold and seal the edges, creating a half-moon shape.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place the taro dumplings into the hot oil.
- Fry the dumplings in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
- Serve hot as an appetizer or dim sum, accompanied by a light soy dipping sauce or chili oil.
Tips
- Choose fresh, firm taro for the best texture and flavor. Look for taro without soft spots or blemishes.
- Ensure your oil is precisely at 350°F (175°C) for optimal frying - too cool, and the puffs will be greasy; too hot, and they'll burn.
- Let the taro cool slightly before mixing with starches to prevent a gummy texture.
- Don't overfill the dumplings, as this can cause them to burst during frying.
- Work with the dough while it's warm and pliable for easier shaping.
- Use a slotted spoon or spider strainer to gently lower dumplings into hot oil and remove them.
- Drain on paper towels immediately after frying to keep them crisp.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 20mg
