Wu Kok, or crispy fried taro dumplings, are a beloved street food snack in many parts of Asia, known for their incredibly satisfying crunch and subtly sweet flavor. These aren't your average dumplings; the starchy taro root provides a unique texture, transforming the familiar fried dumpling into something truly special. The crispy exterior gives way to a soft, almost fluffy interior, a delightful contrast that keeps you coming back for more. Imagine biting into a golden-brown parcel bursting with savory filling, the perfect blend of textures and tastes.
Making Wu Kok at home might seem daunting, but it’s surprisingly achievable. The key lies in the preparation of the taro filling and the careful frying technique. This recipe provides a step-by-step guide, ensuring even beginners can master the art of creating these addictive treats. Ready to embark on this culinary adventure and learn how to make crispy, delicious Wu Kok? Let's get started!
Tools Needed
- Steamer basket
- Wok
- Chopping board
- Knife
- Mixing bowl
- Spatula/Potato masher
- Spider strainer
Ingredients
- Taro
- Minced pork
- Peeled king prawns
- Garlic
- Oil
- Shiitake mushrooms
- Chicken stock
- Oyster sauce
- Soy sauce
- Dark soy sauce
- Salt
- Chicken powder
- Sesame oil
- Potato starch
- Wheat starch
- Boiling hot water
- Lard
- White pepper powder
Step-by-Step Instructions
Step 1. Prepare the Taro and Filling
- Slice the taro to about one centimeter thick. Place in a steamer basket and steam for 40 minutes.
- While waiting, heat up the wok with oil and lightly sweat chopped garlic until fragrant.
- Add minced pork and break it down to cook until loosened.
- Add diced king prawns, chopped shiitake mushrooms, chicken stock, oyster sauce, soy sauce, dark soy sauce, salt, chicken powder, and sesame oil. Stir well.
- Thicken the filling with diluted potato starch until it reaches a desired consistency. Remove and let it cool.
- Check if the steamed taro is soft. Remove from steamer and mash it into a mushy texture.
Step 2. Make and Prepare the Dough
- Prepare the wheat starch by gradually pouring in boiling hot water and mixing well. Transfer to a worktop and knead for about a minute until it forms a dough.
- Mix the dough with the mashed taro, salt, and white pepper powder. Add lard and mix thoroughly. Refrigerate for 30 minutes.
Step 3. Assemble and Shape the Dumplings
- Roll out the dough into a cylinder, divide in half, roll again, and divide into two portions. Cut each portion into four equal sizes.
- Flatten each dough piece into a round shape, place filling in the middle, fold over, and seal the edges. Repeat for the rest.
- Form the dumplings into an oval shape when sealing. Place them onto a spider strainer and slowly dip into heated oil at 175 degrees Celsius. Fry for 2-3 minutes until a ‘bird’s nest’ effect is achieved.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- The filling should be of a consistency that makes it easier to wrap.
- Mix the taro and wheat starch dough thoroughly.
Nutrition
- N/A
FAQs
1. Can I use pre-made dumpling wrappers instead of making my own?
Yes! While homemade wrappers offer the best texture, store-bought wonton wrappers or even spring roll wrappers work well as a convenient alternative.
2. How do I prevent the taro from becoming too mushy?
Ensure the taro is grated finely and thoroughly squeezed to remove excess moisture before mixing with other ingredients. Don't overcrowd the pan when frying; this ensures crispy results.
3. What can I substitute for the pork filling if I'm vegetarian?
Many delicious vegetarian options exist! Try finely chopped mushrooms, water chestnuts, or a mixture of finely diced vegetables like carrots and cabbage. Season generously to match the flavor profile of the pork.
With their irresistible combination of crispy exterior and soft, flavorful filling, these Wu Kok are guaranteed to become a new favorite snack. The seemingly complex process is surprisingly straightforward, rewarding you with a delicious homemade treat. So gather your ingredients, follow the steps, and enjoy the satisfying crunch of perfectly fried taro dumplings!