Crispy Deep-fried Taro Puff (aka. Wu Gok / Fried Taro Dumpling) Recipe (蜂巢芋角) with Papa Fung

Crispy puffs made out of taro loaded with savoury pork and shrimp filling. This fried dumpling is light and crispy on the outside, with a creamy taro undertone followed by a juicy meaty centre. So many textures packed in a small dumpling.
Timestamps:
0:00 Intro
00:17 Part 1: Filling
3:00 Part 2: Wrapper
5:06 Part 3: Assembly
5:36 Part 4: Deep Fry
6:38 Finale
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CRISPY DEEP-FRIED TARO PUFF RECIPE [蜂巢芋角食譜]
This recipe makes 15 fried taro puffs. [製成十五隻]
INGREDIENTS [食材]
Filling [饀]
450g Pork Blade [梅頭豬肉]
½ lb Shrimp [蝦]
50g Dried Shrimp [蝦米]
5 Strips Preserved Turnip [菜甫]
Some Salt [鹽]
Some Sugar [糖]
Some White Pepper [胡椒粉]
Some Water [水]
Some Cornstarch (for cornstarch Slurry) [英粟粉]
Wrapper [皮料]
800g Taro [芋頭]
300g Wheat Starch [澄麵]
300ml Boiling Hot Water [滾水]
100g Lard [人造豬油]
4g Five Spice [五香粉]
2tsp Sugar [糖]
Some Salt [鹽]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]
DIRECTIONS [製作]
Filling [饀]
1. Soak dried shrimp, once limber, finely dice, set aside. [蝦米浸軟切碎備用。]
2. Finely dice preserved turnip, set aside. [菜甫洗淨切碎備用。]
3. Use potato starch and salt to marinade shrimp for 10 minutes. Wash clean, dry with paper towel, dice, set aside. [用生粉和鹽醃蝦約十分鐘，抓洗乾淨印乾切粒備用。]
4. Dice pork blade, set aside. [豬肉切粒備用。]
5. Heat wok, stir fry dried shrimp and preserved turnip until fragrant. Add in pork, cook until pork is almost done, add in shrimp, continue cooking. Add in some water, cook until water boils, season with salt, sugar, white pepper and mix, add in cornstarch slurry to thicken the filling. Add in some sesame oil, mix until combined, set aside to cool. [熱鑊爆香蝦米，加菜甫和豬肉炒至六成熟，加入蝦炒至蝦轉色，加水煑至滾埋獻，最後加入麻油炒勻取出待涼。]
Wrapper [皮料]
1. Slice taro, steam it until softened. Meanwhile, combine wheat starch with boiling hot water, mix until combined. Place softened taro into mixer, mix until mashed consistency. Add in wheat starch mixture, mix, add in lard and mix until combined. Season with five spice, salt, sugar, white pepper, mix, add sesame oil and mix again until combined. [芋頭切塊蒸熟，趁熱放入攪拌機內加入澄麵，加入滾水和人造豬油攪拌均勻，加入五香粉和各調味料再攪拌均勻，最後加麻油攪勻。]
2. Knead the dough until smooth, wrap and set aside for 10 minutes. [取出粉糰再搓揉至光滑，用保鮮膜包好備用坐10分鐘。]
Assembly [組合]
1. Grab some of the wrapper dough, flatten dough with your palm, place filling in the middle, press it and shape it into a football to seal it shut. [取少許粉皮壓扁，放饀料在中間，搯實收口，搓成欖球狀。]
2. Heat up oil to 150°C, slowly lower the dumplings in a fry scoop just enough so the oil covers them halfway. Make sure oil is at a constant 150°C. Once puffs puff up and the shape starts to settle, lower them so they’re completely submerged in oil. Deep fry until crust forms around the puff and increase the heat, fry until golden brown and place it on a paper towel to let it cool for a little bit, then serve. [熱油鑊溫度至150度，芋角要放在炸箕內再放入油鑊中炸，油要足夠浸過芋角，同時要保持油溫，炸至蜂巢酥皮定型，便可加大油溫至180度炸至金黃色即可取出。]
#taropuff #recipe #芋角
------------------------------
Music/Sound Credits:
Epidemic Sound: Fredagsmys K2 by Henyao
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
------------------------------
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

[@ToxicallyMasculinelol]

It's so interesting how fried taro ends up with such a unique shape and texture

[@Daffyduckieable]

This is the best channel to learn how to make dim sum! The editing is also getting much better!

[@PapaFungsKitchen]

Thanks so much!!

[@analeong8098]

​@@PapaFungsKitchen qqqqp

[@buasaimccormac7925]

Thank you for sharing it look so YUMMY 💕🙏👍

[@amylam5723]

Luv ya details instructions..👍👍👍👍

[@n.g.6842]

Thank you so much for this recipe PapaFung. I've been searching for so long for a Wu Gok recipe, and some of the previous recipes I've tried have not been successful. All your tips about the oil are really helpful too. I was so excited to see this was the recipe you posted today. I'm going to try making this very soon.

[@PapaFungsKitchen]

The deep frying part would be the hardest part of the recipe! I hope those tips will help you out with getting the technique. Let me know how it goes!

[@ezhangg]

wow! can't wait to make this

[@PapaFungsKitchen]

Do it do it!

[@Gigismum]

This is my favourite dim sum! Thx Papa Fung.

[@PapaFungsKitchen]

🥳

[@jetlie6831]

Amazingggg!!!

[@PapaFungsKitchen]

😊

[@GohAhweh]

Beautiful!

[@PapaFungsKitchen]

Thanks 😊

[@toni-kaku]

Wow 👏👏👏👏

[@PapaFungsKitchen]

☺️

[@stephen129]

Great channel. I like the little talking guy.

[@PapaFungsKitchen]

Thanks!

[@YatiChannel7572]

Nice recepi

[@PapaFungsKitchen]

Thanks!

[@JohnSmith-nj4zq]

This is one of my favorite dim sum. I always wonder how they made the outside flaky, now I know.

[@PapaFungsKitchen]

😋

[@poleun9]

That wrapper though

[@V_NYC]

Omg! I Love wu tuw gok! Unfortunately cant deep fry anything in my place cos my dumb smoke alarm goes off! Edit: Very satisfying to watch and listen to Chef Fung making them though! Thank you Fung family!

[@PapaFungsKitchen]

Thanks for watching! I think the comment is for another chef? We’re not Lau.

[@V_NYC]

Ugh! My bad! I shared one of your recipes with my sister! Her husband is a Lau,.. anyways, I dunno where my brain was when I wrote that! Will correct!!

[@TheFiredragon52]

師傅 油温控制 讓成雀巢效果最為重要 多谢提点 !

[@PapaFungsKitchen]

我應該的，希望你成功，多謝你的支持。

[@davidc.4773]

Wow I never knew the taro produces the outside flaky texture. I always thought it was coated in some kind of bread crumbs.

[@deekshithdee3659]

Very good do more video s about dimsum

[@PapaFungsKitchen]

Thanks!!!

[@kirokyo]

Production looks so professional! I've always been curious how they make the puffiness outside. Even watching now I'm still amazed.

[@PapaFungsKitchen]

Thanks!

[@Heyomz]

😍😍😍😍😍

[@PapaFungsKitchen]

☺️☺️☺️☺️

[@pink84sutodjo67]

🎉

[@PapaFungsKitchen]

😊

[@user-dt2bx8fr5q]

好多工夫,最難是炸的時候.台灣好多港式茶樓都没在賣!

[@PapaFungsKitchen]

比D信心自己。妳會成功的。

[@graceor7516]

馮師傅，我跟着你教的程序，做出來的芋角好味，家人也讚好吃，如酒樓點心的味道。可是當炸至最後時，芋角已沒有蜂巢的外皮了，是否油巳炸用得太久和油溫不對？如何可以控制油溫一致？謝謝𧶽教！

[@PapaFungsKitchen]

我相信你的油溫比較冷，放少許試炸。如各得粉團不停傘開，就係油不熱。如放下粉團不傘。就係油温太熱。 自己可以慢慢控制。

[@graceor7516]

@@PapaFungsKitchen thanks so much for your explanation, I will keep that in mind for a second trial next time.

[@user-ee8cd5dm5h]

This is the best vedio thank you I want to know how to prepare for guest ?? You keep this puff after frying for frezzer?

[@PapaFungsKitchen]

It’s best to eat it the day of. It’s not that good after keeping in the freezer

[@user-ee8cd5dm5h]

@@PapaFungsKitchen thanks u chef

[@leilanivincent9183]

Im a fan here..thanks for sharing this recipe..just want to ask..can I substitute wheat starch into wheat flour? Or what is substitute for wheat starch? Its hard to find.

[@PapaFungsKitchen]

Hello, you can’t substitute wheat starch with wheat flour. The tarp puff will not work without wheat starch. Sorry.

[@leilanivincent9183]

@@PapaFungsKitchen thanks so for the clarification..I appreciate much

[@SweetandMellow999]

I wanna reach into the screen and grab some of these deliciousness! 😋

[@PapaFungsKitchen]

😊😊😊

[@kicapmanis69]

Hello...I had 2 "hairy" ones and the rest had no hair🤣🤣 ...what did I do wrong? I did the the test : if it's too fast, it will puff and broken, and if it's too slow to rise up or no reaction, oil is not hot enough...I didn't know what I did wrong...hope you can help sifu...thank you kindly 😊 P/s : I use butter. I can't eat anything to do with pork so I didn't use lard. Any substitution to lard instead? Thank you again

[@PapaFungsKitchen]

Hello, I never used butter for this recipe. Only used pork fat. When the puff is falling apart, the oil is not hot enough. You need the oil to get hotter for it to shape up with that texture. If the oil is too hot, the puff will not have that texture. It’s all dependent on the control of the temperature of the oil. This one is tricky to get at first.

[@yantiyan]

Can i replace the lard with the butter or margarine?

[@PapaFungsKitchen]

No, do not replace with butter or margarine, it will not taste right. I would use shortener instead for this case

[@gayanfung]

Can I deep freeze them ? Before or after cooking ?

[@PapaFungsKitchen]

You can place it in the fridge for up to a week before frying

[@christinayee6661]

Mine didn’t puff 🥺. I used bacon fat and a little ghee. Could that be why? My first batch did turn golden brown but the second batch did fry up at all and one just disintegrated.

[@PapaFungsKitchen]

I’ve never used bacon fat and ghee to fry them before. I used peanut oil. If the dumplings did not puff up, the temperature of the oil is too high

[@miasukardi5673]

can i skip a lard ?. any replace for it? xie

[@PapaFungsKitchen]

You can substitute it with shortening.

[@waiyamlee3858]

我是法国妈妈,请教爲何跟足你食譜做法,但炸起没有蜂巢效果呢？做出賣相像咸水角,不知错在那裹？

[@PapaFungsKitchen]

大多數原因都是油溫太高。炸前放少許試吓便可

[@BunnyloveforJesus]

Hello, can I replace wheat starch with cornstarch? Thank you 😊

[@PapaFungsKitchen]

No, you cannot. It won’t work

[@BunnyloveforJesus]

Okay, thank you 😊

[@sallylaam5450]

我以前做過幾次都沒有蜂巢效果（像醎水角）請問是什麼原因？是否油溫問題嗎？

[@PapaFungsKitchen]

如果用料傷量正確。多數是油温過熱

[@sallylaam5450]

明白，下次我會注意的，謝謝回應🙏

[@ezhangg]

how do i prevent the dumplings from sticking to my fry scoop? 🥺

[@PapaFungsKitchen]

After frying, lift the scoop up to drain excess oil. After draining, use something to tap the handle of the fry scoop a few times and that should release the dumplings from the scoop

[@ezhangg]

@@PapaFungsKitchen thank you!! i'll try that

[@PapaFungsKitchen]

No problem! Hope that helps

[@cbcsurvivalguide]

I'm not getting that honeycomb puff shape when I fry it. What am I doing wrong?

[@PapaFungsKitchen]

Can you let me know your result? If it’s dense and not having the puff texture the oil is too hot. If it just falls apart and the puff just becomes tiny, the oil is not hot enough. The fry technique is hardest. You’ll need to put it little bit of it in the oil to see and readjust the heat accordingly, like show in the video. It’s best to use peanut oil to fry, since it makes the oil more powerful. Good luck

[@cbcsurvivalguide]

@@PapaFungsKitchen I tried to fry it both ways. First I had the oil on the hotter end and it just wouldn't puff up at all. Then I lowered the temperature and it would puff up but then it would explode :(.

[@christiafung6910]

@@cbcsurvivalguide you let it fry at lower temperature for too long, that’s why it exploded. Once you get enough honeycomb effect, increase the heat to stop the expansion process. I hope that helps

[@cbcsurvivalguide]

@@christiafung6910 thanks

[@lilianselvester3321]

Hello I tried following your recipe but it didn’t work. Do i need to add little but more flour?

[@PapaFungsKitchen]

Can you let me know what part didn’t work or how yours turned out? The frying part is the hardest part. The oil temperature is the most important to get it to work.

[@lilianselvester3321]

@@PapaFungsKitchen i try at different heat , but I didn’t get the crunch the puff. I wonder how to makes it puff. May i know what not to do when making. Because I tried following other people recipes but still failed. I will try again tomorrow. Hopefully it works

[@tifannytandy5048]

is it possible to make this recipe without the filling?

[@PapaFungsKitchen]

Yes

[@tifannytandy5048]

@@PapaFungsKitchen hi chef, I tried this recipe today but my taro didn't puff. I didn't have enough lard so I used vegetable oil for half the lard measurement. might that be the reason why it didn't puff?

[@TLB-wo7ld]

lard? none..any substitutes ???

[@PapaFungsKitchen]

You can use vegetable shortening but the result won’t be as puffy looking. Also, frying it will require slightly lower heat

[@hahnsoar4504]

I have tried but no crispy effect. Why?

[@PapaFungsKitchen]

The taro puff should be soft in the inside and light and crispy on the outside. Were you able to get the honeycomb effect for the outside? I just want to get an idea what your result is. Thanks

[@hahnsoar4504]

@@PapaFungsKitchen crispy no honeycomb. How to get the honeycomb?

[@PapaFungsKitchen]

In the video it explains that if it is not forming the honeycomb crisp, the oil temperature is too hot. You can try adding some fresh oil to lower the oil temperature faster