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

Ingredients:

Filling:

• 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

Method:

• 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.