Pan and Deep Fried 煎 / 炸
How to Make Perfect Dim Sum Wu Gok (Taro Puffs) at Home
These iconic dim sum treats, known in Cantonese as Wu Gok (芋角), are famous for their delicate, 'honeycomb' lacy exterior and savory pork and mushroom center. This recipe focuses on the precise wheat starch hydration and temperature control required to achieve professional results in a home kitchen.
- Prep
- 60 min
- Cook
- 40 min
- Serves
- 12
- Level
- Advanced
- Per serving
- 210 kcal
Method
Prepare the filling: Sauté ground pork and minced shiitake mushrooms in a wok. Add oyster sauce, five-spice powder, a pinch of sugar, and a cornstarch slurry (1 tsp starch in 1 tbsp water) to thicken. The filling must be quite dry. Transfer to a bowl and refrigerate until completely cold.
Steam the taro: Place taro cubes in your bamboo steamer over boiling water. Steam on high heat for 25 minutes until a fork passes through with no resistance. Immediately transfer to a bowl and mash until perfectly smooth while hot.
Gelatinize the wheat starch: Place wheat starch in a heat-proof bowl. Pour the 120ml of boiling water (must be a rolling boil) directly onto the starch. Stir vigorously with chopsticks until it forms a translucent, sticky dough. This is the 'tangzhong' method that creates the structure.
Create the taro dough: Incorporate the mashed taro into the wheat starch dough. While the mixture is still warm, add the chilled lard, salt, and ammonium bicarbonate. Knead gently until a uniform purple dough forms. Cover and rest in the refrigerator for at least 45 minutes. This cooling period is critical to prevent the puffs from collapsing.
Shaping: Divide dough into 40g portions (about 12-14 balls). Flatten a ball into a disc. Place 1 teaspoon of cold filling in the center. Unlike pleated dumplings, Wu Gok are sealed by gently folding the dough over and pinching it into an oval, egg-like shape. Ensure there are no air pockets inside, which would cause them to explode.
Frying: Heat oil to exactly 180°C (350°F). Carefully lower the puffs into the oil using a wire spider or slotted spoon. Do not crowd the pot. The 'honeycomb' lacy exterior will bloom within 30 seconds. Fry for 3-4 minutes until golden brown.
Drain and serve: Place on a wire rack immediately to maintain crispness. Serve warm.
Notes
The water for the wheat starch must be 100°C; if it is only 90°C, the starch won't gelatinize and the puffs will dissolve in the oil.
Do not use butter or oil instead of lard if you want the traditional honeycomb texture; lard has the specific melting point required.
If the oil is below 175°C, the lace won't form; if it is above 190°C, the exterior will burn before the taro cooks through.
Resting the dough in the fridge is not optional; it stabilizes the fats so they react correctly to the hot oil.
