Happy New Year 2012! Today I made a Taro Dumpling called Wu Gok in Cantonese. It's a very popular dish to see in Chinese Dim Sum/Yum Cha places. I must admit, it is quite difficult to make this. The oil has to be at a good temperature otherwise it just won't work... Out of the 6 dumplings I made, only 3 came out mildly acceptable. Try it out though, maybe you just have better luck than I do. The nettings become nice and crispy after you fry them...
How to Make: Taro Dumplings 芋頭角 Wu Gok
Yields: 6-8 dumplings
Total Time: 1 hour
- 120 g ground meat (turkey, chicken, pork etc)
- 1 tsp sugar
- 1 tsp potato starch
- 1 garlic. minced
- 2 tsp water
- 1 tsp soy sauce
- 300 g peeled taro, steamed or boiled
- 50 g butter, oil or lard
- 50g wheat starch
- 50 mL of hot water
- 15 g sugar
- 5 g baking soda
- Mash the taro root while it's still hot it should be like a powdery texture.
- In another bowl, combine wheat starch and hot water until a dough forms. Add in the mashed taro, lard/oil/butter, baking soda and sugar. Combine until a soft dough forms.
- Put in the fridge for 1/2 hour.
- Meanwhile make the filling. In a frying pan, fry the meat with sesame oil until almost cooked. Add in garlic, sugar, soy sauce, potato starch and water.
- Set aside and let it cool.
- Take the taro dough out, and divide into 6 or 8 pieces. Flatten each piece into a circle of about the size of your palm. Add in a little bit of filling, not too much. Close the dough.
- Deep fry at exactly 350 F (170C), not any hotter nor colder. If it is cooler, the nettings will separate, and if it is hotter, the netting with burn and smoke.
- Serve after letting it cool for about 5 min.