Taro puffs - How to make woo kok / 芋角 at home

A classic Hong Kong dim sum, taro puff (wu gok, woo kok, taro dumpling) is the beloved snack catching everyone's attention during yum-cha time. Here is the recipe for how to make it at home. It is not difficult. The only part that needs more attention is the oil temperature while deep-frying. This step is crucial to be successful in making taro puffs. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/taro-puffs/ ) Ingredients A (filling) 1 tbsp vegetable oil 25g shrimps 100g pork shoulder 5g dried shrimps 2 dried shiitake mushrooms Ingredients B (seasonings for filling) 2 tbsp oyster sauce 1/4 tsp ground white pepper 2 tsp dark soy sauce 1 tsp sugar 1/2 tsp salt 1/4 cup water 2tsp cornstarch 1 tsp sesame oil Ingredients C (pastry) 120g wheat starch 150ml water 1 tsp salt 1 tsp Chinese five-spice powder 1/2 tsp ground white pepper 300g taro 30g butter 40g lard 1/2 tsp baking soda Additional oil for deep-frying Method: Prepare the stuffing Stir-fry the minced pork with oil, then coarsely chopped dried shrimp, shrimp, and mushrooms dice in the wok over medium heat. Season with oyster sauce, ground white pepper, dark soy sauce, sugar, and salt. Add 1/4 cup of water to the pan. Bring it to a boil. Thicken the stuffing with the cornstarch slurry. Finally, sit in sesame oil to the meat mixture, then remove it from heat. Refrigerate for three hours before use. Prepare the pastry Cut the taro into thin slices, about one inch in size and half-inch thick. Steam the taro over high heat for thirty minutes. Mash it until it becomes a soft paste without lumps. Pour 150ml of hot water, preferably boiling, into the wheat starch and stir until it turns into a sticky mass. Add mashed taro to the wheat starch and mix until homogeneous. Season the taro mixture with five-spice powder, salt, and ground white pepper. Finally, add the baking soda, lard, and butter and thoroughly mix. Refrigerate two hours before use. Shape the taro puffs Remove from the fridge, then portion the dough to about 40g each. Flatten the dough to form a disc shape. Add 15g of the filling and fold it into a half-moon shape. Deep-fried Place the taro puffs in a slotted spoon, and lower them into the oil (170°C/340°F) slowly until they are submerged in oil. Deep-fry the taro puffs until golden brown. Remove and palace it on paper towels to absorb the excess oil. #TaroPuffs #芋角 #WooKok ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang