Umami Cooking

Always meaty with a dash of veggies

Taro puffs (wu gok)

A beloved dim sum dish, the outside is crisp but the taro is soft and creamy beneath the crust. And, inside, a generous amount of well-seasoned moist meat.
Taro puffs (wu gok)
Pork+ Vegetable / fruit recipe

Cook’s notes

Why is it called a “puff”? If you will look closely at the deep-fried taro balls in the photos, the surface of the taro balls is not smooth. Rather, there is a fine lace-like pattern all over. That’s because the mashed taro puffs during frying. If you prefer a more pronounced lace-like pattern, make the taro mixture less stiff by adding more water and shortening.

Taro puffs (wu gok)

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 10 taro puffs
Course: Appetizer, Snack
Cuisine: Chinese
Label: Dumplings
Print recipe Subscribe

Ingredients

  • 500 grams taro (1.1 pounds) peeled and cut into 2-inch cubes
  • 2 tablespoons shortening lard is traditional but I used Crisco
  • 1 tablespoon cornstarch dispersed in 2 tablespoons of warm water (plus more for dusting)
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • pepper
  • pinch baking soda
  • drizzle sesame seed oil
  • 2 cups cooking oil for deep frying

For the filling

  • 150 grams ground pork (about 5 oz)
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • 2 to 3 tablespoons frozen sweet peas
  • 1 finger chili finely chopped
  • salt to taste
  • pepper to taste
  • 1 teaspoon sesame seed oil
  • 1 teaspoon sugar

To fry

  • 2 to 3 tablespoons cornstarch
  • 2 to 3 cups cooking oil for deep frying

Instructions

  • Place the peeled taro in a pan, add enough water to cover, bring to the boil, cover and simmer until very tender.
    Peeled, boiled and mashed taro
  • Mash the boiled taro. Add the shortening, starch solution, sugar, salt, pepper, sesame seed oil and baking soda to mashed taro and mix well.
  • Transfer the taro to a flat work surface and knead until pliable, about five to seven minutes.
    Kneading mashed taro and forming into a ball
  • Place the kneaded taro in a bowl, cover with a damp towel to prevent it from drying, and let rest while you make the filling.
  • To the ground pork, add one tablespoon of cornstarch and one tablespoon of water. Mix well.
  • Heat two tablespoons of cooking oil in a work, add the pork and cook, stirring, until it starts to brown. Season with salt, pepper and about one teaspoon. of sugar. Add the peas and chopped chili, continue cooking for another minute, pour in the sesame seed oil then turn off the heat.
    Cooking ground pork for taro puff filling
  • Transfer the pork and peas mixture to a shallow bowl to allow to cool a bit.
  • Place about two tablespoons of the taro mixture on the palm of your hand. Flatten and spread into a circle. Curve your hand to create a “bowl”.
    Stuffing taro with pork filling
  • Spoon one tablespoon of the pork filling at the center of the taro mixture. Gather the edges of the taro mixture and close to seal the pork filling.
  • Repeat until all the taro mixture has been used up.
  • Sprinkle the taro balls with cornstarch then start heating the cooking oil for deep frying.
    Frying pork-stuffed taro balls
  • Fry the taro balls over high heat until nicely browned.
    Taro puffs (wu gok)
  • Drain on paper towels and serve immediately.
Print recipe Subscribe

Meaty with a dash of veggies