Vegetarian Fried Taro Dumplings (Wu Gok)

When Chef Neil Tomes did a demo at our dim sum workshop, he made a vegetarian
version of one of Hong Kong’s favourite dim sum, fried taro dumplings (wu gok),
which taste just as good as the original ones that are typically filled with
meat. Here’s how you can make these delicious dumplings at home:

Servings: 16 dumplings

Author:

Course:

Dim Sum

Cuisine:

Cantonese

Instructions

1 Peel and cut the taro into 1-cm-thick slices, cover and steam for around 20
minutes, or until soft.
2 Using a motorised mixer with paddle attachment, add the wheat starch and hot
water along with the steamed taro slices and beat until combined.
3 Add the rest of the ingredients and beat until combined. This should form a
smooth dough. Set the dough aside while making the filling.
4 Heat the oil in a thick-bottomed pan, add all the ingredients and stir-fry
(adding the bean paste last). Cook for 8 minutes, covered, or until the potato
has softened.
5 Form the dough into rounds the size of a golf ball, smaller if you prefer, then
flatten them using a bit of flour.
6 Place a dollop of filling in the centre of each disc. Don’t overfill or
underfill them – add just enough filling to allow the sides to come together.
The final dumpling shape should look like a small rugby ball.
7 Heat 2L vegetable oil to around 170°C, then slowly submerge the dumplings to
deep-fry them, cooking a few at a time.

Vegetarian Fried Taro Dumplings (Wu Gok)

Course:

Cuisine:

🧂 Ingredients

Instructions

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