Fried Taro Puffs (Wu Gok)

Fried taro puffs are delicious savory pastries with a crispy taro shell and a flavorful filling. Here’s what you’ll need to make them:

Ingredients:

For the Dough:
700 grams taro, peeled (about 1 ½ lbs)
1 tablespoon sugar
½ teaspoon salt
130 grams wheat starch (about 1 cup + 1 tablespoon)
130 ml hot boiling water (4.3 oz)
200 grams shortening or lard (about 1 cup)
For the Filling (choose one or get creative):
Classic Pork Filling:
3 ounces ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine (optional)
½ teaspoon sugar
½ teaspoon white pepper
1 tablespoon chopped scallions
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Diced mushrooms (optional)
Shredded carrots (optional)
Vegetarian Filling:
Diced mushrooms (variety of your choice)
Diced vegetables (carrots, peas, bamboo shoots)
Soy sauce, oyster sauce, sesame oil for seasoning
Cornstarch slurry for thickening

Equipment:

Large pot for boiling
Steamer basket
Food processor or blender (optional)
Mixing bowl
Rolling pin
Cutting board
Knife
Frying pan or wok
Slotted spoon
Paper towels
Deep fryer (optional)
Thermometer

Production Steps:

1. Prepare the Taro Dough:
   Peel and cut the taro root into 1-inch cubes.
   Boil the taro cubes in a large pot of water until tender (about 30-45 minutes). Drain and let cool slightly.
   Optional (for smoother texture): Transfer the cooked taro to a food processor or blender and pulse until mashed.
   In a large bowl, combine mashed taro, sugar, salt, and wheat starch.
   Slowly add the hot boiling water, mixing with a dough whisk or spatula until a shaggy dough forms.
   Once cool enough to handle, knead the dough on a lightly floured surface until smooth and elastic (about 5 minutes). Add a little more hot water if the dough feels too dry, or a little more wheat starch if too sticky.
   Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
2. Prepare the Filling:
   Classic Pork Filling: In a frying pan, cook the ground pork until browned. Drain any excess fat.
   Add soy sauce, Shaoxing wine (optional), sugar, white pepper, and scallions. Cook for another minute.
   Stir in the cornstarch slurry and cook until the filling thickens. Set aside to cool completely.
   Vegetarian Filling: Saute your chosen vegetables and mushrooms in a pan with a little oil. Season with soy sauce, oyster sauce, and sesame oil. Thicken with cornstarch slurry if desired. Let cool completely.
3. Assemble and Fry the Puffs:
   Divide the taro dough into 16 equal portions. Roll each portion into a ball.
   On a lightly floured surface, flatten each ball into a disc about 3-inches in diameter.
   Place a spoonful of filling in the center of each disc.
   Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal tightly.
   Gently shape the sealed dumpling into a slightly flattened oval or boat shape.
   Repeat with the remaining dough and filling.
4. Frying:
   Heat oil in a frying pan or wok (or use a deep fryer) to 350°F (175°C).
   Carefully fry the taro puffs in batches for 3-4 minutes per side, or until golden brown and crispy.
   Drain on paper towels to remove excess oil.

Tips:

For a richer flavor, you can substitute some of the shortening or lard with butter.
You can adjust the amount of filling according to your preference.
Leftover taro puffs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for a few minutes to crisp them up again.
Experiment with different fillings! You can use shredded chicken, shrimp, or a vegetarian mixture of tofu, vegetables, and glass noodles.
These puffs can be enjoyed as an appetizer, snack, or even a light meal.
Serve them hot with your favorite dipping sauce, such as chili garlic sauce, soy sauce with vinegar, or sweet and sour sauce.