Woo Kok Crispy Taro Puffs 炸芋头泡芙

Crispy. Taro. Puffs... what part of that doesn't sound good? We can't talk about dim sum without mentioning this classic dish. Most of the dumplings on the dim sum table are steamed with that translucent, crystal clear skin but this one stands out from the crowd. The light and flakey texture reminds me of a bird's nest and looks more complicated to make than it actually is. It's the perfect contrast to the soft and smooth texture of the taro underneath, not to mention a salt rich pork filling. These delectable little bites can be made ahead of time as well so why not give it a try this holiday season when we want to impress our guests? Give it a try and it's guaranteed a hit at your next party!

Makes approximately 20-25 dumplings.

Wu Gok Filling:
1 lb. pork, diced
2 tablespoons oil
1 cup dried shittake mushrooms, rehydrated and minced
1 large onion, diced
2 cloves garlic, minced
white pepper, to taste
1 teaspoon Chinese five spice
2 tablespoons oyster sauce (or 1 tablespoon black bean sauce and 1 tablespoon hoisin sauce)
1-1/2 tablespoons light soy sauce
2 tablespoons Chinese cooking wine
1-1/2 cups chicken stock
cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon light soy sauce and 1/4 cup chicken stock)
minced chives or cilantro (optional)

Heat a large wok or pan over medium high heat with 2 tablespoons oil. Once the oil is hot and smoking, add the pork and cook until mostly cooked through. Add onions and shittake mushrooms. Sautee until onions are translucent. Add remaining ingredients except for the cornstarch slurry. Once the chicken stock is boiling, stir in cornstarch and cook for an additional 3 minutes. Remove from heat and add chives or cilantro if using.

Wu Gok Dough:
1.5 lbs. taro, peeled and cut into large pieces
130 g wheat starch
130 mL boiling water
200 g coconut oil (or lard or shortening)
1/2 teaspoon salt
1/2 teaspoon sugar

Steam taro until cooked all the way through. Break up the taro until no larger chunks remaining. Allow to cool to room temperature. Meanwhile, prepare the wheat starch by combining with boiling water. Knead until smooth. Once taro is cooled, combine all ingredients in a large bowl and knead until thoroughly incorporated.

To make the dumplings, take a small 1 inch sized ball of dough. Roll to a 1/4 inch thick. Fill with half a tablespoon of filling. Fold in half to enclose the filling and press to seal. Refrigerate prepared dumplings while the oil heats to 340 F (170 C). Fry until golden brown. Remove from oil and drain off excess grease. Enjoy fresh and warm!

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