Wu Gok is a traditional dumpling. 蜂巢炸芋角 It's a popular choice for dim sum at Chinese restaurants. The dough is made with taro root, with a delicious, savory filling. The outside is crispy and the inside is fluffy with the taro. This is a traditional Chinese dumpling that you will be proud to serve your family and friends. Recipe is below:
In this video, we visit a famous local restaurant, Chef Tony's Chinese Restaurant, for dim sum lunch. They serve a delicious Wu Gok Taro Dumpling.
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WU GOK TARO DUMPLING RECIPE (makes 12 to 24 dumplings) 蜂巢炸芋角
To make the dough:
2 lbs. (908 grams) taro root
3/4 cup wheat starch
1/4 cup boiling water
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons lard (approx. 1/4 cup lard)
Cut off outer skin of the taro root. Slice taro root about 1/4 inch thickness.
Steam the taro root in a steamer for 25 to 30 minutes. Put taro root into a large
mixing bowl. Mash taro root with a spoon.
In a separate bowl, put the wheat starch. Gradually add the boiling water and mix in.
Add salt and sugar, to mix in.
Put wheat starch mixture into the mashed taro root. Briefly knead the dough. You can add lard directly into the dough. I prefer to boil the lard first, for more even blending into the dough. You can use cooking oil, such as corn oil, in place of the lard. Knead the dough briefly, Set aside the dough in the fridge for at least 1/2 an hour.
To make the filling:
6 ounce ground pork
1/2 cupped chopped carrots
3 to 4 Chinese mushrooms, soaked for at least hour, then finely chopped
1/2 cup Chinese preserved Chinese radish or preserved daikon
1 1/2 cup Jicama (or water chestnut)
3 tablespoons peanut oil (or other cooking oil)
2 to 3 tablespoons light regular soy sauce
1 to 2 tablespoons Chinese oyster sauce
1/2 teaspoon chicken soup base
1/2 teaspoon salt
1 tablespoon cornstarch in 1/2 cup water
Preheat a frying pan or wok to medium high heat. Add ground pork, carrots, Chinese mushrooms, Chinese radish and jicama and briefly stir fry. Add soy sauce, Chinese oyster sauce, chicken soup base, salt and continue to stir fry. Add slurry to thicken sauce. Set aside to cool off.
To cook taro dumpling:
Give the dough a brief knead, after taking out from the fridge. Roll the dough into 2 rolls. Cut into 12 or 24 portions. Rub each piece of dough into a ball. Flatten dough and put 1 to 2 tablespoons filling into the center of the dumpling circle. For larger dumplings, add more filling. Bring up both sides of the dough and squeeze the edges, so the filling doesn't leak out.
Put 2 or more cups of cooking oil into a pot. Bring heat up to a range of 160 degrees C to 170 degrees C. Put 2 or more taro dumplings on the ladle to cook in the hot oil. At the start, put the dumplings in half way. Gradually submerge the dumplings all the way into the oil. Deep fry the taro dumplings for 3 to 5 minutes, or until the dumplings turn golden brown.
Deep frying the dumplings without a ladle can be done. This can be done by putting the dumplings directly into the oil. The dumpling may have less of the honeycomb surface on the outside surface. This is because submerging the dumplings all at once will seal the surface all at once. It does not affect the taste of the dumpling. Either way, these dumplings will be delicious. Enjoy!
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