Sunday, 1 January 2012

How to Make: Taro Dumplings 芋頭角 Wu Gok

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
Taro Wrapper:
  • 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.


  1. Looks delicious! :)

  2. wow! nice. HAPPY NEW YEAR!!

  3. I looks so beautiful!! would like to try it...

  4. There is an award waiting for you at my blog. Please collect it :)


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