Wu Gok

Wu gok are a dim sum classic — shatteringly crisp, honeycomb-patterned taro shells encasing a savoury pork and mushroom filling. The intricate latticed crust, achieved by deep-frying a wheat-starch enriched taro dough, is a hallmark of skilled Cantonese dim sum craftsmanship.

Serves: 4 (makes about 12 dumplings)

Ingredients

Taro shell:

• 500g (1.1 lb) taro, peeled and steamed until tender
• 80g (2.8 oz) wheat starch
• 80ml (1/3 cup) boiling water
• 50g (3.5 tbsp) lard or vegetable shortening
• 1/2 tsp (2g) salt
• 1/2 tsp (2g) sugar
• 1/4 tsp (1g) white pepper

Filling:

• 200g (7 oz) ground pork
• 4 dried shiitake mushrooms, soaked, squeezed, and diced
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) cornstarch
• 2 spring onions, finely sliced
• Oil for deep-frying

Instructions

1. Pour boiling water over wheat starch, stir immediately to form a dough. Cover and rest 5 minutes.
2. Mash steamed taro while still hot until completely smooth. Add wheat starch dough, lard, salt, sugar, and pepper. Knead until a smooth, pliable dough forms. Divide into 12 portions.
3. Mix filling ingredients. Cook in a wok over high heat 3-4 minutes until pork is cooked. Cool.
4. Flatten each taro portion into a circle 8cm (3 in) in diameter. Place a heaped teaspoon of filling in the centre. Fold and pinch edges to seal, forming an oval shape.
5. Heat oil to 160°C (320°F). Fry 3-4 wu gok at a time for 5-6 minutes, turning occasionally, until the distinctive honeycomb lattice pattern develops and the exterior is golden.
6. Drain briefly and serve immediately — they become soggy within minutes.

Cook's Notes: The honeycomb crust is caused by the lard and wheat starch reacting with the hot oil. Do not fry at too high a temperature or the crust will set before the lattice can form.