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Home > Recipes > Crispy Fried Yam Puff (Wu Kok)
CHINESE
Crispy Fried Yam Puff (Wu Kok)
(2)
Difficulty Level Cooking Time
40 mins
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Ingredients
Serves: 6
Filling
170g pork (minced)
2 tsp soy sauce
2 tsp fresh ginger (minced)
2 pinches sugar
1 tsp cornstarch
1 tsp sesame oil
3 tsp oyster sauce
2 tsp Chinese cooking wine
2 tbsp water
Salt
Pepper
2 tbsp oil
170g shrimp meat (washed, drained and finely chopped)
2 spring onions (finely chopped)
Dough
600g yam / taro (cut into small pieces, about 1cm)
150g wheat starch
¾ cup boiling water
110g lard / unsalted butter
1 tsp baking soda
½ tsp salt
1 tbsp sugar
Oil for deep frying
Directions
To Prep
1. In a bowl, mix together pork, soy sauce and ginger. In another bowl, combine
sugar, cornstarch, sesame oil, oyster sauce, cooking wine, water, a pinch of salt
and a dash of pepper. Mix well.
To Cook
1. In a pan, heat up oil over medium heat. Put in pork and cook, breaking the pork
into pieces using your spatula. Once they are cooked, add shrimp and stir fry
until pink. Pour in the bowl of sauce mixture and stir until well combined. Transfer
to a bowl and mix in spring onions. Allow to cool then, refrigerate for at least 2 hrs
to marinade.
2. Spread out yam pieces on a plate and steam over boiling water until softened,
around 20 mins. Remove from steamer and mash them immediately into paste.
Set aside.
3. Place wheat starch into a bowl and carefully stir in boiling water to form a rough
dough. When the dough mixture has cooled down slightly to a very warm
temperature, add mashed yam and mix well. Place in lard, baking soda, salt and
sugar. Fold and knead the dough until smooth, removing any yam lumps at the
end. Roll the dough into a ball and cut into 4 equal portions. Roll each portion
into a log and cut into 6 equal pieces. Using your palm or rolling pin, flatten each
dough and roll into a dumpling wrap. Fill each dumpling wrap with the marinated
filling and fold the wrap into half-moon shaped dumpling.
4. In a wok, heat up enough oil for deep frying over high heat. To test if the oil is
sufficiently hot, drop a piece of yam lump into the oil. If it stays at the bottom of
the wok for a sec before floating to the top, the oil is ready. Gently put in pieces
of yam dumplings into the wok of hot oil and fry until browned. The dumplings
should also be covered with crispy nettings. Remove and drain off excess oil by
placing the fried dumplings on paper towels. Serve immediately.
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