These Crispy Taro Puffs (Wu Kok) with its delicate lacy texture are a dim sum delight. They are fluffy on the inside with a tasty filling.
Crispy Taro Puffs (Wu Kok) – Dim Sum Favorite With A Signature Texture
Wu Kok is another Dim Sum favorite that is irresistible. It is crispy on the outside because of its signature lacy-like texture (a.k.a. bird’s nest effect) and fluffy on the inside as taro is fluffy when cooked. Combined with a moist, tasty filling, it is literally to “die” for.
Shortening In Place of Pork Lard
Traditionally, pork lard is used to mix into the taro dough. In my Yam Ring recipe, I used vegetable oil. This time I decided to use shortening instead as I do not have pork lard. Maybe it is the shortening that gave it this fabulous lacy-like texture. I do intend to make the yam/taro ring again with shortening to confirm if that is really the case.
Fresh Vs Frozen Taro
In my observation, the other thing that likely affects the outcome of the texture and fluffiness of the taro “skin” is the freshness of the taro used. In the West, fresh taro is not always easy to find. Most Asian markets only carry frozen peeled taro. I used fresh taro in my second Yam Ring attempt and there was great improvement in the texture over the first attempt, Prosperity Yam Basket using frozen taro. When taro is frozen, it loses some of its fluffiness. So, please use fresh taro if you can find it.
This time, I was fortunate to find relatively fresh peeled taro at the refrigerated section of the one and only Asian grocery store in town. The store keeper said it was not frozen. The two pieces of taro in the packet where a little crunchy when cut into, unlike frozen taro. It was not cheap but worth the price. I will use the smaller piece to make the yam ring.
A Challenging Recipe
Like Yam Ring, these dumplings are not easy to make but so worth it if you do. I have to admit that this is my first time making Wu Kok and I find it challenging. Forming and shaping the dumplings with the soft dough and moist filling require patience. They should be somewhat of an egg shape with a flat bottom. I made mine with a slightly edged top.
I don’t know about you, but I like my Crispy Taro Puffs to be of a good size with a generous amount of filling. Eating two of these Wu Kok will keep you quite satisfied.
Deep Frying Crispay Taro Puffs (Wu Kok)
I was a little anxious when it came time to deep fry the dumplings. That said, I was very pleasantly surprised when I dipped my first two formed dumplings into the hot oil and saw the profusion of tiny bubbles on the top of the oil. The oil was hazy. This can only mean two things – either the dumpling disintegrated or the crispy exterior is forming.
After 45 seconds or so, I lifted the metal strainer and was delighted to see the lacy texture forming. From then on, it was just hoping that the dumpling would not disintegrate in the hot oil, which fortunately it did not.
I lifted and dipped the strainer back into the hot oil two or three more times. As I continued to keep a close eye on it, I can see the amount of bubbles reducing and the size of the bubbles becoming larger which means the dumplings are almost cooked. After about 3 minutes, I was rewarded for my efforts. 🙂
This is what the entire batch of 12 good sized Wu Kok looked like fresh out of the hot oil. Since I used a small and deep saucepan, I could only fry two at a time. If you use a larger pot, you should be able to fry four at a time.
Place them in white cupcake liners for a restaurant quality look. 😉 They are also easier to handle in the liners without crumbs dropping all over the place.
Metal Strainer For Deep Frying
Since these dumplings are pretty delicate, it is imperative that you fry them with a metal strainer. You will be able to lower and lift them into and from the hot oil easily without them breaking apart. Fortunately, I have this metal strainer that worked beautifully for this purpose after I bent the handle to enable it to be lowered inside the saucepan.
Similar Products Used in Making These Crispy Taro Puffs (Wu Kok)
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Calphalon Hard-Anodized Saucepan with Steamer Insert, 4 1/2-quart
Best Manufacturers Waffle Head Potato Masher
Stainless steel perforated strainer
Stainless Steel Perforated Strainer, Flat Bottom, 7.1 Inch/18 cm diameter
Wu Kok (Crispy Taro Puffs)
Equipment
Ingredients
Taro Dough
- 1 lb taro ** (cut into ¼ inch slices) (450g)
- ¾ cup wheat starch (90g)
- ⅓ cup boiling water (80ml)
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp sugar
- ½ tsp five-spice powder
- 3 tbsp shortening
- Sufficient oil for deep frying
Filling
- 2 tbsp vegetable oil
- 2 cloves garlic (peeled and minced)
- 2 Chinese mushrooms (soaked and diced)
- ½ lb ground pork (225g)
- 2 tbsp hoisin sauce
- 1 tsp dark soy sauce
- ½ tsp salt
- ¼ tsp ground pepper
- ⅓ cup water (80ml)
- 4 oz shrimp (chopped) (113g)
- 2 tsp corn starch mixed with 2 tbsp water
- 3 green onions (thinly sliced)
Instructions
Filling
- Heat vegetable oil in a wok or medium pan. Add minced garlic and saute for 20 seconds. Then, add mushrooms and stir fry for 30 seconds to 1 minute.
- Add ground pork and continue to stir fry to break up the ground pork.
- Season with hoisin sauce, dark soy sauce, salt, and ground pepper.
- Pour in water and allow it to cook for 3 minutes.
- Add shrimp and continue to cook for 2 minutes.
- Pour in cornstarch mixture and stir fry until sauce thickens, about 1 minute.
- Turn off stove. Mix in green onions and transfer to a bowl to cool.
Taro Dough
- Steam taro slices for 12 minutes until very tender. Transfer to a large bowl and mash until smooth with a potato masher.
- In a separate small bowl, combine wheat starch with boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed taro.
- Add salt, ground pepper, sugar, five-spice powder, and shortening to the mashed taro and wheat starch paste. Mix well and and form non-sticky dough.
- Transfer to a lightly floured work surface and knead the dough until smooth.
- Divide the dough into 12 portions of about 55 grams each.
Forming the Taro Puffs
- Roll one portion of dough between your palms. Flatten the dough and shape into a shallow oval cup.
- Place a tablespoon of filling in the center and bring the two longer edges together. Press to seal and shape into an oval like an egg with a flat bottom and a slightly edged top. Place on a plastic lined plate. Repeat with the remaining portions of dough.
Deep Frying the Taro Puffs
- Heat sufficient vegetable oil in a saucepan or small pot to about 375⁰F/190⁰C*** over medium low heat. This will take about 5 minutes.
- Place 2 to 4 pieces (depending on the size of your strainer) of formed taro puffs in a metal strainer. Carefully lower the strainer into the hot oil.
- Occasionally lift the strainer to make sure that the taro puffs are intact (i.e. not disintegrated). Lower the strainer back into the hot oil and continue deep frying until golden brown, about 3 minutes.
- Place fried taro puffs on a paper lined plate to absorb excess oil. Repeat with remaining formed taro puffs.
- Serve immediately as it or with your choice of sweet chili sauce or sweet brown sauce.
Notes
Nutrition
I hope you will give this a try. I made several other dim sum dishes for a Chap Goh Mei (15th day of the Lunar New Year) dinner and these Crispy Taro Puffs (Wu Kok) were a clear favorite. The filling is really good too! 😉
The other Dim Sum dishes I made for Chap Goh Mei are already on the blog. Do check them out.
1. Chinese Radish Cake (Lo Bak Gao)
2. Siu Mai (Shumai)
3. Char Siew Bao (Steamed Barbecued Pork Buns) I will be making a new version and sharing it soon.
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