PastriesChineseMedium

Crispy Taro Puffs with Pork and Shallot Filling (Wu Gok)

Name: Crispy Taro Puffs with Pork and Shallot Filling (Wu Gok)
Prep time: 59 min
Cook time: 57 min
Total time: 1 h 56 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) taro, peeled weight, cut into ½-inch (1.25 cm) thick slices; ½ cup (60 g) wheat starch; 6 tablespoons (90 ml) boiling water, freshly boiled, still bubbling hot; 3 tablespoons (40 g) lard or vegetable shortening, soft, at room temperature; 1 tablespoon (12 g) granulated sugar; 1 teaspoon (6 g) fine salt; ¼ teaspoon (½ g) Chinese five-spice powder; 2 tablespoons (15 g) wheat starch, for dusting hands and tray; 3 medium (10 g) dried shiitake mushrooms, soaked in 1 cup (240 ml) hot water for 20 minutes, stems removed, caps finely minced; reserve 3 tablespoons (45 ml) of the soaking liquid; 6 oz (170 g) ground pork, preferably 20% fat, cold; 2 medium (60 g) shallots, peeled and finely minced (about 6 tablespoons); 1 tablespoon (14 ml) neutral oil such as canola or peanut; 1 tablespoon (15 ml) Shaoxing wine; 1 tablespoon (18 g) oyster sauce; 1 teaspoon (5 ml) light soy sauce; 1 teaspoon (4 g) granulated sugar; ¼ teaspoon (½ g) ground white pepper; 2 teaspoons (6 g) cornstarch, stirred into the reserved mushroom soaking liquid; 1 teaspoon (5 ml) toasted sesame oil; 6 cups (1400 ml) neutral oil such as canola, peanut or vegetable, enough for 2 inches (5 cm) depth in a 4-quart pot

From the MyKitchenBank Kitchen

Fluffy, lacy-crisp shells of mashed taro and wheat starch hide a savory filling of pork, shallots and shiitake. These are the classic dim sum teahouse puffs, made at home with a thermometer, a pot and a little patience.

Prep: 59 min
Cook: 57 min
Wait: 38 min
Total: 2 hr 34 min
Makes: 12 puffs (about 2 per serving)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the taro dough
1 lb (450 g) taro, peeled weight, cut into ½-inch (1.25 cm) thick slices
½ cup (60 g) wheat starch
6 tablespoons (90 ml) boiling water, freshly boiled, still bubbling hot
3 tablespoons (40 g) lard or vegetable shortening, soft, at room temperature
1 tablespoon (12 g) granulated sugar
1 teaspoon (6 g) fine salt
¼ teaspoon (0.5 g) Chinese five-spice powder
2 tablespoons (15 g) wheat starch, for dusting hands and tray
For the filling
3 medium (10 g) dried shiitake mushrooms, soaked in 1 cup (240 ml) hot water for 20 minutes, stems removed, caps finely minced; reserve 3 tablespoons (45 ml) of the soaking liquid
6 oz (170 g) ground pork, preferably 20% fat, cold
2 medium (60 g) shallots, peeled and finely minced (about 6 tablespoons)
1 tablespoon (14 ml) neutral oil such as canola or peanut
1 tablespoon (15 ml) Shaoxing wine
1 tablespoon (18 g) oyster sauce
1 teaspoon (5 ml) light soy sauce
1 teaspoon (4 g) granulated sugar
¼ teaspoon (0.5 g) ground white pepper
2 teaspoons (6 g) cornstarch, stirred into the reserved mushroom soaking liquid
1 teaspoon (5 ml) toasted sesame oil
For frying
6 cups (1400 ml) neutral oil such as canola, peanut or vegetable, enough for 2 inches (5 cm) depth in a 4-quart pot

Equipment (10)

Steamer set or large wok with a steaming rack and lid
Heatproof plate or shallow dish that fits in the steamer, about 9 inches (23 cm)
Large nonstick skillet or wok, 12-inch (30 cm)
Large mixing bowl and a potato masher or fork
Heavy 4-quart (3.8 L) pot or Dutch oven for frying
Deep-fry or candy thermometer
Instant-read thermometer
Spider strainer or slotted spoon
Baking sheet lined with parchment, plus a wire rack set over paper towels
Kitchen scale (helpful for even puffs)

Steps

Before you start

Buy about 550 g (1¼ lb) of unpeeled large taro to get 450 g (1 lb) peeled. Raw taro can irritate skin, so wear disposable gloves or rub a little oil on your hands when peeling.
Wheat starch (also called Tang flour) is not wheat flour and cannot be replaced one-for-one with it. Look for it in Asian grocery stores.
Read the whole recipe first. The dough is soft and sticky, so keep a small bowl of wheat starch and a clean tray nearby for shaping.
You need a deep-fry or candy thermometer for the oil and an instant-read thermometer to confirm the pork filling reaches 160°F (71°C). Oil that is too cool makes greasy puffs, and oil that is too hot browns the shell before the center heats through.

1
Soak mushrooms, prep taro
- Put the dried shiitake in a heatproof bowl, cover with 1 cup (240 ml) hot tap water and a small plate to keep them submerged, and soak 20 minutes.
- Meanwhile, wearing gloves, peel the taro with a knife or sturdy peeler, rinse, pat dry, and cut into ½-inch (1.25 cm) slices.
- Cut any very wide slices in half so the pieces cook evenly.
+ Show details− Hide details
Ready when: Mushroom caps are pliable all the way through with no hard, pale center
Tip: Peeled taro can feel slimy. Pat it dry so it steams and mashes cleanly.
2
Steam the taro
- Arrange the taro slices in a single layer, slightly overlapping if needed, on a heatproof plate.
- Bring about 2 inches (5 cm) of water to a boil in the steamer, set the plate on the rack, cover, and steam over medium-high heat for 25 minutes.
- Top up with boiling water if the pot runs low.
+ Show details− Hide details
Ready when: A chopstick slides into the thickest slice with no resistance, and the edges crumble slightly
Tip: Under-steamed taro leaves lumps in the dough that can tear the shells while frying.
3
Cook the filling
- Squeeze the mushrooms dry, discard the stems, and mince the caps.
- Stir the cornstarch into 3 tablespoons (45 ml) of the strained soaking liquid.
- Heat the cooking oil in a large nonstick skillet over medium-high heat until shimmering.
- Add the shallots and stir for 1 to 2 minutes until soft and fragrant but not browned.
- Add the pork and mushrooms, breaking the meat into small crumbs, and cook 3 to 4 minutes until no pink remains.
- Add the Shaoxing wine, oyster sauce, soy sauce, sugar and white pepper and stir 30 seconds.
- Stir the cornstarch mixture again, pour it in, and cook 30 to 60 seconds until the sauce turns glossy and clings to the meat.
- Check with an instant-read thermometer that the ground pork reads at least 160°F (71°C) in several spots.
- Off the heat, stir in the sesame oil.
+ Show details− Hide details
Ready when: Ground pork reads at least 160°F (71°C) on an instant-read thermometer, the sauce is thick and glossy, and there is no liquid pooling in the pan
Tip: Keep the filling fairly dry. Wet filling steams inside the puff and can burst the shell in the fryer.
4
Cool filling and taro
- Spread the filling on a plate in a thin layer and refrigerate 15 minutes until cool and firm enough to scoop.
- Leave the steamed taro on its plate, uncovered, to cool a little and release steam.
- It should be hot but comfortable to touch for the next step.
+ Show details− Hide details
Ready when: Filling is cool to the touch and holds together when pressed
Tip: Do not skip the cooling. Hot filling softens the dough and makes sealing difficult.
5
Make the taro dough
- Put the wheat starch in a large heatproof bowl.
- Pour in the boiling water and stir hard with chopsticks or a spatula for about 30 seconds until it forms a thick, translucent paste with no dry white patches.
- Add the warm taro and mash with a potato masher until almost smooth, then add the lard, sugar, salt and five-spice.
- Knead in the bowl with lightly starch-dusted hands for 2 to 3 minutes until it forms a smooth, soft, slightly sticky dough that holds a shape.
- You should have about 600 g.
+ Show details− Hide details
Ready when: Dough is smooth, with no visible taro lumps, and pulls cleanly off the bowl as one mass
Tip: Work while the taro is still warm. Cold taro makes a stiff, crumbly dough. If it sticks to your hands, dust them with a pinch of wheat starch.
6
Shape the puffs
- Divide the dough into 12 pieces of about 50 g each and roll into balls.
- Dust a tray with wheat starch.
- Working with one ball at a time, press it into a 3-inch (7.5 cm) disc in your palm, thinner at the edges than the center.
- Place 1 heaping tablespoon (about 16 g) of filling in the middle, bring the edges up around it, and pinch the seam closed.
- Roll gently between your palms and taper the ends into an egg or football shape about 3 inches (7.5 cm) long.
- Set seam-side down on the lined tray.
+ Show details− Hide details
Ready when: Each puff is smooth, fully sealed, with no filling visible and no cracks
Tip: If a crack forms, patch it with a pinch of dough and smooth with a damp fingertip. Cover finished puffs with a barely damp towel so they don't dry out.
7
Heat the frying oil
- Pour the frying oil into a heavy 4-quart (3.8 L) pot so it is about 2 inches (5 cm) deep.
- Clip on the thermometer and heat over medium heat to 350°F (175°C), about 8 minutes.
- Adjust the heat to hold the temperature steady.
+ Show details− Hide details
Ready when: Thermometer reads 350°F (175°C)
Tip: Never leave hot oil unattended, and keep the oil at least 3 inches (7.5 cm) below the rim of the pot to prevent overflow.
8
Fry in batches
- Lower 4 puffs into the oil with a spider strainer, one at a time, and do not touch them for the first 30 seconds so the shells set.
- Fry 4 to 5 minutes, turning gently once or twice, until deep golden and the surface looks lacy and crisp.
- Lift out with the spider, drain a few seconds over the pot, and move to the rack.
- Return the oil to 350°F (175°C) between batches and repeat with the remaining 8 puffs.
+ Show details− Hide details
Ready when: Puffs are deep golden brown, the lacy surface is crisp, and they float and feel light when lifted
Tip: Overcrowding drops the oil temperature and makes oily, fragile puffs. Fry only 4 at a time.
9
Drain and serve
- Let the puffs rest on the rack over paper towels for 3 minutes so the shells firm up and the filling cools slightly.
- Serve hot, with hot tea and, if you like, chili sauce or Chinese mustard on the side.
+ Show details− Hide details
Ready when: Shells are crisp to the touch and the filling is hot but not scalding
Tip: Break one open to check: the taro should be soft and fluffy and the filling steaming hot.

Good to know

Tips

Weigh the dough pieces. Evenly sized puffs fry in the same time and look professional.
Taro varies in moisture. If the dough feels too wet to shape, knead in 1 to 2 teaspoons of wheat starch. If it cracks, knead in 1 teaspoon of softened lard.
Make sure the seam is fully sealed. An open seam lets oil in and can cause the puff to burst.
Skim fried bits from the oil between batches so they don't burn and darken later puffs.

Make ahead

Cook and chill the filling up to 2 days ahead. Shape the puffs, arrange them on a parchment-lined tray without touching, wrap, and refrigerate up to 8 hours or freeze solid then bag for up to 1 month. Fry frozen puffs without thawing at 340°F (170°C) for 6 to 7 minutes.

Storage & reheating

Best eaten within 1 hour of frying. Leave at room temperature no more than 2 hours. Refrigerate cooled leftovers in an airtight container up to 3 days. Freeze fried puffs up to 1 month. Reheat refrigerated or frozen puffs on a rack in a 375°F (190°C) oven for 10 to 15 minutes until hot and crisp. Do not microwave, which makes the shells soggy.

Substitutions

taro → Peeled Japanese sweet potato or purple yam. Gives a sweeter, slightly denser puff. Steam the same way and reduce the sugar to 1 teaspoon.
lard or vegetable shortening → Vegetable shortening. Equal weight. Gives similar tenderness without the pork flavor.
ground pork → Ground chicken thigh or finely chopped raw shrimp. Chicken needs to reach 165°F (74°C). Shrimp should be cooked until pink and opaque.
Shaoxing wine → Dry sherry. Use equal volume. Skip if you avoid alcohol and add 1 extra tablespoon of mushroom soaking liquid.
shallots → Yellow onion. Mince finely and cook 1 minute longer to soften.

appetizer chinese dim sum fried party food pastry pork taro

Steps

Soak mushrooms, prep taro

Steam the taro

Cook the filling

Cool filling and taro

Make the taro dough

Shape the puffs

Heat the frying oil

Fry in batches

Drain and serve

Good to know

Reviews (0)