Taro puff dumplings or Woo Kok (芋角) are another must-eat snack when you
go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and
smooth.
Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack.
Someone once told me, because of the
complicated workmanship, it is difficult to make at home. She advised me not to
spend effort on it. If you know me well, I always like to challenge my limits.
Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead.
The dumpling skin is made of taro paste. I am using Areca taro (槟榔芋). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier.
The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust with honeycomb-shaped will not form unless the oil temperature is precisely right. The taro shreds will fall apart while frying, leaving only the filling. I suggest using a deep-fry thermometer if you have one! I had tried to fry with 150℃, 180℃, 190℃. Frying at 180℃ is the perfect temperature for me.
Another way to get an accurate temperature is to take a small piece of taro residue into the oil. If the residue sinks to the bottom of the pot and stays for 1 second before floating to the surface, it means that the temperature has reached the right temperature for frying.
Most dim sum chefs will add an
additional additive, which is ammonium bicarbonate or baking ammonia. It is a
leavening agent. With it, the taro shreds are naturally fluffy and appetizing. Without
using the baking ammonia, you can still make crispy and fluffy taro balls. I replace
baking ammonia with baking powder and baking soda. Even though the woo kok does
not have those like spider web shaped. But still maintaining the honeycomb like
texture.
Fried taro balls should not be kept
for a long time, as they will become damp and soft in few hours, so it is best
to eat them as soon as possible.
INGREDIENTS
(The filling)
125g boneless chicken thigh
120ml water
1 pc softened mushroom
10g dried shrimps
1 tbsp salted preserved turnip
1 tbsp minced garlics
1 tsp minced shallots
1 tbsp oyster sauce
½ tsp dark soy sauce
2 tsp sugar
1 tbsp corn starch slurry （1 tbsp cornstarch mix with 2 tbsp
water）
(Taro dough)
300g taro
90g wheat starch
½ tsp baking powder
¼ tsp baking soda
30g wheat starch
150g hot water
70g butter
1 tsp salt
¼ tsp white pepper
METHOD
(Filling)
1. Diced the softened mushrooms and
slightly chopped the softened dried shrimps.
2. Soak the salted preserved turnip in
water for 10 minutes to release the saltiness.
3. Cut the boneless chicken thighs into
small dices.
4. Heat 2 tablespoons of oil in a pan,
add the minced garlic and shallots and stir-fry until fragrant, add the diced
meat, shrimp and mushrooms and stir-fry until cooked, add all the seasonings and water, stir well.
5. Add the cornstarch slurry to
thicken the sauce. Remove and keep aside.
(Taro dough)
1. Cut the taro into thick slices and
steam for 25 minutes until cooked through. Remove and mash while hot for later
use.
2. Combine 30g of wheat starch with
baking powder and baking soda.
3. Pour 150ml of boiling water into the
90g of wheat starch and stir until it becomes a rough dough. After it cools
down slightly, add the dough to the mashed taro together with salt, pepper, the
30g of wheat starch and the butter, knead until it forms a smooth dough. Cover
with plastic wrap and keep in the fridge for 1 hour.
4. Divide the dough into 12 potions,
50 -55g each. Roll into a small ball. Flatten the dough balls into a disc with
your palm or a rolling pin. Place a portion of filling in the center and
enclose the filling by folding into a half-moon shape and seal the edges. Make
sure to seal the dumpling well, ensuring that there is no filling poking out.
You can patch up any holes with extra taro dough if needed.
Fry the dumplings:
1. Heat up enough cooking oil in a
pot.
2. Keep the oil consistently at 180°C
with the help of a thermometer. Or take a small piece of taro residue into the oil.
If the residue sinks to the bottom of the pot and stays for 1 second before
floating to the surface, it means that the temperature has reached the right
temperature for frying.
Note: Too low of an oil temperature,
dough skin will peel off and disintegrate and too high a temperature, the dough
will be cooked before it can form the lacey texture.
3. Place the taro dumpling on the oil
strainer. Lower strainer into the oil and fry by dipping it in and out of the
oil 3 times, so the skin can start puffing.
4. Fry until light brown, avoiding
over-frying, 5 mins. Drain off the excess oil on a paper towel or baking paper.
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