Wu gok 芋角 or fried taro dumplings is a classic dim sum made with mashed taro wrapper and savory pork filling. It's light, golden, crisp crust assembles the look of honeycomb (or spider web), makes it so pretty and attractive to eat !🥺💜
Here are some important tips:
1. This recipe requires time and patient so plan ahead ⏳
You can make the filling a day ahead so you don’t have to rush.
2. Use the right kind of wheat starch 🍠🙅♀️
The recipe calls for wheat starch, which is different than wheat flour or other types of starch. Do not replace with all-purpose flour, or tapioca starch, or corn starch, it’s not the same thing.
Wheat starch is made from wheat flour, which has most of its gluten remove and mainly starch left. I have found wheat starch in baking ingredient shop (If you live in Malaysia, check out @bakewithyen )
3. Cool down the filling before wrapping ❄
Vegetable shortening can get soften if the filling is hot, which makes wrapping difficult as your wrapper gets fragile and fall apart.
4. Chill the dough before and after shaping 📐
This is especially important if you are using vegan butter or coconut oil. But I did not do this for the dough I made with vegetable shortening. Scroll up to see “Keys to get a crispy crust outer layer” for further explanation.
5. The oil temperature is the most important 🔥
If you have a deep-fry thermometer, try to maintain the oil temperature between 160-170 C. Otherwise, dip a wooden chopstick or add a small bit of wrapper in the oil to test. It should be bubbling IMMEDIATELY.
The flaky crust should form quickly when the dumpling is added to the oil. There should be flakes floating in the oil, otherwise it means the oil is not heated enough or overheat.
For the full recipe and note, GO: