Appetizer: China – Guangdong – 芋角 ➤ Wu gok (Deep-fried taro dumplings)

Serving Size: 12

Approximate Time

Prep 50 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 1-inch (2.5 cm) pieces  
- 1 cup (130 g) wheat starch (plain wheat starch)
- 2 tbsp (16 g) tapioca starch
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 tsp (3 g) kosher salt, divided
- 2 tbsp (30 ml) hot water
- 8 oz (225 g) ground pork
- 4 dried shiitake mushrooms, soaked until soft and finely chopped
- 2 tbsp (15 g) dried shrimp, soaked until soft and chopped
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) oyster sauce
- 1 tsp (5 ml) Shaoxing wine
- 1 tsp (4 g) sugar
- 1/2 tsp (2.5 ml) sesame oil
- 1/4 tsp (1 g) white pepper
- 2 scallions, thinly sliced
- 1 tsp (3 g) cornstarch
- 6 cups (1.4 L) vegetable oil for deep frying

Instructions

1. Soak mushrooms and dried shrimp in warm water for 20 minutes; squeeze mushrooms dry and finely chop both; reserve any soaking liquid for another use.  
2. Make the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add chopped shiitake and dried shrimp and stir 1–2 minutes, then add ground pork and cook until no longer pink, breaking it up. Stir in light soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, white pepper and 1/4 tsp (1.5 g) kosher salt. Mix cornstarch with 1 tbsp (15 ml) water, stir into the pan and cook until mixture thickens slightly. Remove from heat, stir in scallions, transfer to a bowl and chill until cool.  
3. Cook the taro: steam or simmer the taro pieces until very tender, 15–20 minutes. Drain well and mash while still hot until smooth (a potato ricer or food mill works well). Stir in the remaining 2 tbsp (30 ml) vegetable oil and 1/4 tsp (1.5 g) kosher salt.  
4. Form the taro dough: while the taro is warm, add wheat starch and tapioca starch and mix thoroughly. Add hot water 1 tbsp (15 ml) at a time as needed to bring the mixture into a soft, pliable dough that holds together but is not sticky. Knead briefly on a lightly oiled surface until smooth. If too dry, add the remaining hot water; if too wet, dust with a little extra wheat starch.  
5. Portion and fill: divide the taro dough into 12 equal pieces. Flatten each piece into a 2½–3 inch (6–8 cm) disc, place about 1 heaping teaspoon of cooled filling in the center, then gather the edges and pinch to seal, shaping into a smooth oval or ball. Repeat with remaining dough and filling.  
6. Fry: heat vegetable oil in a deep pot or wok to 350°F (175°C). Fry dumplings in batches, careful not to crowd, turning occasionally, until puffed and deep golden brown, about 4–6 minutes per batch. Maintain oil temperature between batches.  
7. Drain and serve: remove dumplings with a slotted spoon and drain on a wire rack or paper towels. Serve warm.