woo kok

Learn how to make delicious woo kok without using shortening and still has that delicious crispy outer layer crust and soft savory filling.

Woo Kok (Fried Taro Puff)

700 gr taro (already peeled weight) (about 1 1/2 lbs)

Tbsp sugar

tsp salt

130 gr Wheat starch (about 1 cup 1 Tbsp. Only available at Asian grocery store)

ml water

200 gr shortening (or lard,

shiitake mushrooms (soaked,

Tbsp cooking oil

onion

garlic (finely minced)

180 gr pork or chicken (ground or finely chopped, preferably with some fat)

five-spice powder

tsp sugar

soy sauce

tsp dark soy sauce

Tbsp oyster sauce

tsp sesame oil

cornstarch (+ 1 Tbsp water)

Preheat some oil in a skillet. Add in the onion and saute until soft and fragrant. Add the pork and mushrooms and stir fry again until the meat turns color. Add the five-spice powder, sesame oil, sugar, soy sauce, light soy sauce, and oyster sauce. Have a taste and adjust to your liking. Mix cornstarch with water to make a cornstarch slurry and then pour in the meat mixture. Stir until it thickens. Set aside to cool down and pop into the refrigerator until the next day if you prepare ahead or let it cool down completely before wrapping if you prepare on the same day

Prepare the filling a day before if possible:

If you get the taro already peeled, then all you need to do is to cut it into smaller chunks or thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. I pressure cook on high for 3 minutes. Mash the taro while it&#039;s hot with salt and sugar

Mix wheat starch with boiling water. This will precook the starch. Stir this into the taro mixture followed by shortening. Knead into a dough. The dough will still be somewhat sticky and very soft at this point. Continue to knead until the dough is smooth and shiny

Preparing the dough:

Cover with plastic wrap and pop it into the refrigerator and let it rest for about 1 hour

The dough should be soft and pliable now. Give it a few kneads. Divide it into half and then half again until you get about 20 small dough, or more if you want them smaller. Work with one at a time and keep the rest cover to prevent it from drying. Flatten the dough with your palm to form a round shape. Spoon about 1/2-1 Tbsp of filling into the middle and then gather the edge and roll into an oval shape. Continue with the rest

Chill and shape the dough:

Place the shaped woo kok in the refrigerator for 30 minutes before frying. It helps to prevent the dough from falling apart during frying

Chill the shaped woo kok before frying:

The oil temperature is the most important part (and challenging) in frying woo kok. You want the oil to be hot before frying and lower the heat to medium-low or even low when you first fry the woo kok. This is the point where the crust forms

Preheat about 3 inches of oil in a heavy-bottom pot. Make sure the oil is really hot to start with. Then lower to medium-low and wait for about a minute before starting to fry. It is best if you can maintain the temperature between 320 - 330 F (160 - 170 C) when you start frying and fry one woo kok at a time until the spider web crust forms and then fry until they are crispy and golden brown. Don&#039;t fry on high heat, or the crispy layer will disperse all over the oil. Place on an absorbent paper towel and repeat with the rest

Deep frying:

https://content.jwplatform.com/videos/MS1TOARI.mp4

Woo kok is a classic Cantonese dim sum dish that is favorited by many. Mashed Taro is formed into ovals and stuffed with meat and veggies and deep-fried and formed that spider web crust layer on the outside.

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Woo Kok (Fried Taro Puff)

Top 1 woo kok recipes from across the web

The most viewed woo kok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Woo Kok (Fried Taro Puff)

The most viewed woo kok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine