Taro Puffs ( Woo Kok ) 芋角

[@sfjsfj895]

你整的芋角一定好好味😋呀！好多謝你呀！你整得又衛生，又安全食用，你最叻👍👏

[@santezheng2652]

你整野食非常有吸引力非常感謝你。

[@maureenheng5404]

I tried out making yam puff for the first time following your recipe yesterday . Glad to say it was successful . Thank you Kathrine for this recipe.

[@HweeImagine]

What a great recipe, with details of ingredients and method. One of the best I have seen on KZbin. Thank you so much. No guesswork now and no excuse for the taro puffs not to turn out right. LOL!

[@MT-lo7dt]

Oh ! I really love these very much whenever we go to yumcha always order them . Thanks for sharing your recipes

[@auroralan2541]

芋角 is my favorite dim sum.. Didn't know it's made this way. Thanks for sharing.

[@GV-su9ov]

I will try your recipe. I love taro puffs. I made your recipe, success. Thank you.

[@haol6101]

飲茶少不了最喜歡吃的芋角🥟🥟🌟👏👍💋

[@irenemarywood]

Hi Katherine thanks for the recipe. I love Taro Puffs. BTW can i substitute Lard with Butter? Thanks

[@kumsuihoo326]

今天试做，对成品非常滿意，谢谢老師無私的教導。

[@rina2012ful]

Thank you for sharing this recipe which is one of my favourites Dim Sum menu.

[@windshigh]

這個小時候買來吃真的美味，沒有餡料，只有芋頭蓉做成三角形，表面炸得極度酥脆，裡面軟軟的，很可惜居然忘記裡面是南乳味還是五香粉味的了

[@rosienguyen2359]

Thanks Kathrine Kwa , wow look yummy

[@notsopodgy]

How long did you leave the dough to rest for, please? Your video @8.07 did not show how long you leave dough in bowl to rest before breaking up into small pieces. Appreciate if anyone who knows could advice me please.Thank you.

[@dianaong4989]

Very lovely.... do you know the exact temperature 🌡 in F*? Thanks

[@xinhe3531]

芋角，我的最爱，可惜多年没有机会吃到了

[@nelitaslim6278]

Khaterine you are the best chef

[@ongcs4831]

My 1st attempt making the taro puffs today following your video. My wife gave her double thumbs-up for the end result. However I noticed that the taro puff's skin does not have the "honeycomb" appearance as your but still very crispy .... no idea why. Anyway I am still very happy with it. Many thanks for sharing your recipe 🙏🙏

[@myrrim1291]

I often wondered how to make these. Thank you. I was surprised at how little time it took to fry them

[@dr.roberttran1259]

This Taro Puffs is my favorite Dim Sum. Your instructions steps by steps it’s awesome and it easy to follow and it took the mystery out of the complicated look of the Taro Puffs. Thank you very much.

[@yummytummy7]

Just made this and they were so delicious! Can i know if we can keep the non fried taro ball in the fridge for a few days?

[@pakyip9267]

Place it on a baking sheet lined with parchment paper, pop in freezer for an hour or so, once solidified, transfer it to a freezer bag as they no longer stick to each other. It can be stored for a good while. But to enjoy the taste while it's freshly made, should be consumed within the week.

[@ycwatt9800]

美味可口，很好吃的点心竽角，包你满意。

[@mangaleskrishnan]

Tried this ..was good😃

[@ongcs4831]

May I know how to maintain the "crispy texture" of the woo kok for a longer period? I noticed that they turned very soft about 2.5hours after deep frying.

[@ying7600]

Can i use the semi liquid pork lard/oil from the pork shop to replace the shortening ? 35g each can how how many pieces ya ? Thanking you in advance.

[@jehanc]

So nice. I will try to make this.

[@sherrytai6634]

This recipe can make how many pcs, if too much thinking cut half ingredient.

[@jianliangli85]

这个炸芋角是见到最好的, 赞

[@koloselucy7246]

Taro puff is my Favorite..tq dear for the recipe.sure will try it soon🥰

[@MySweetLiving]

Looks beautiful and delicious , the crunchiness is so good to hear ha ha makes me hungry.

[@tehling6684]

Thank you so much so much ❤️.. My favourite ,

[@linma6505]

Those are my favourite . Thank you for sharing . It is awesome !

[@badsidi]

Is it possible to use another kind of starch like potato or corn starch?

[@fong-8705]

Thanks for sharing. Deep fried taro is always one of my favourites.

[@chinyunyin6575]

师傅，你的厨艺非常棒，假如你上镜和讲解，那就更好，会给你加分。没有声音的视频就美中不足，只是见义而已，没有成见 。

[@liunganli6000]

Kalimantan banyak taro/ talas, saya akan coba buat, thanks for your recepi👍🙏

[@layneostrochovsky8916]

I love these! I live in Portugal now and sourcing some ingredients are tricky, like fresh taro and wheat starch. Any substitutions? Like can I use yucca instead of taro and corn starch instead of wheat starch?

[@phounsoukrajasombat2465]

C est magnifique ce que vous faites. Vous me donnez du courage pour Cuisiner encore. Merci

[@kimpham5633]

Thank you for sharing great RECIPE = Great CHEF status. I got Good result by following closely to your Detailed instructions. Will Continue to TRY out your Other Recipes. 😍Many Thanks.

[@sandralee8842]

Hi, would you advise what type and brand of wok you use. thank you

[@buasaimccormac7925]

Look so YUMMY and I will try to make it. Thank you for sharing 💕🙏👍

[@yenc7909]

Thank you for this recipe ! They are lovely ! May I ask where you buy the wok ? I like to get one.

[@nancytanyao6086]

Thank u very much for sharing this recipe.

[@jesminechin1469]

Hi Kathrine I’m a vegetarian. Can I replace lard with butter? Thank you.

[@manyiwang2705]

Thank you so much my husband really loves it

[@rohanaahmad326]

Can aunty used this recipe for yam basket. Tq

[@lindanursanti9606]

Woouu so yummy, btw pls info ur cooking stuff nice, where i can find? Tq

[@cindyyong1221]

最爱吃这芋角了😋😋每次去到茶楼是必点的点心😍

[@user-3TloveFreen]

我也必點

[@pn3940]

I think you need to fry it on a screen to get the fuzzy effect.

[@janetlee8973]

給香酥芋角點個讚👍謝謝你分享🙏🏼🙏🏼

[@catherinechen8144]

Thanks for sharing your video. Can I replace Taro with potatoes or sweet potatoes ? Can I substitute lard with butter.

[@dorothylim3567]

Wats shortening n if don hv , wat can replace it?

[@justinqcpqcp9905]

你好，请问你有 咸水角 和 馬蹄酥 的食谱吗 ？ 期待你下次做。。。。tq.😁😂😃😍😉😊😘😍😜😄😝

[@carolinetran8192]

Wow!!! So beautiful and wonderful Taro Puffs recipe by the great Chef Katherine Kwa Perfect Presentation good create good taste mouth watering good texture tender crispy nice color delicious stuffing successful results professional cooking shows.My favorite snacks and Dim Sum 🥟 Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe in New Year 2021👍❤️🌹⭐️😊🍷🥂

[@elsalock2825]

Thank you very much for deep fried taro recipe!!!! Looks yummy.

[@tkmetta]

Hi, how to get the outer layer bird nest look? I use wheat starch. The oil is hot ...I even fry one by one & ensure there is enough oil to cover entire wookok. What should i check? Thanks.

[@ginpj4108]

For health reason, wonder if bake instead of deep fried, will it still taste the same?

[@anata8462]

then the skin will not the same，but u can try it

[@irisho2744]

I love this taro puff. I will try making this but I have never use Wheat flour before. Wish me luck! Thanks for the recipe.

[@janinehartz7993]

What do you use instead of wheat flour, my daughter is allergic to wheat. Thanks

[@yolielin4143]

Don't forget the lard !!

[@SimplyJal]

Wow this is perfect for snacks, I wish I can make this recipe.. Thanks gor sharing❤️

[@CamHoang-eh7ez]

多謝妳有爱心分享❤😊

[@ulekjokjok5561]

Taro puff is the best dessert

[@impactodelsurenterprise2440]

I can't get that crispy layer on the outside, using the exact same receipe. What's wrong?

[@sherryd0049]

Could you use another starch instead of wheat starch? Thanks looks so good

[@sarahfu3865]

Corn starch

[@Alwis-Haph-Rytte]

No Taro, will Yuca/Tapioca root work as a substitute?

[@andrewkhchan]

Nice video 👍🏼……. Can I replace wheat starch with corn or tapioca starch ??

[@jadeevelynng4960]

Thank you Katherine for sharing. Pods only to use the same taro mixture recipe for making yam ring?

[@ngkuan1384]

I like your recipe !

[@RatnaSari-cd1sq]

Thank you for making non pork version of this recipe.

[@buasaimccormac7925]

Look so yummy and I will try to make it👌

[@DongNamBoVlogs]

The Taro Puffs looking so yummy displaying..

[@JohnaDelacruz08]

I'll try it soon .. looks delicious 😋

[@nwenwewin2157]

Very nice so delicious

[@SimonCU]

What if I do not have wheat starch can I use potato or corn starch?

[@ongcs4831]

Can I store those extra Woo Kok in the fridge & only take them out for deep frying a few days later? Thanks for sharing this recipe.

[@KathrineKwa]

Sure

[@ongcs4831]

@@KathrineKwa, thanks for your reply.

[@emilythng6537]

THKS Kathrine, have been waiting for your this recipe.👍👍

[@KathrineKwa]

Enjoy

[@managamanaga2763]

@@KathrineKwa chritiansong.please

[@managamanaga2763]

H 3

[@managamanaga2763]

J8@@KathrineKwa i

[@jehanc]

Good very good at and so good.

[@JCHENJKITCHEN]

Very good!👍🏼

[@choywunngeow8224]

any substitute for shortening?

[@mymochiii]

i made this before i saw your video but it didnt go so well. what ingredient/technique is critical in making the outer layer flaky like yours did?

[@greenisdope]

you can check out this technique kzbin.info/www/bejne/d4vMgmp7r9OIrrs

[@marylinehau9980]

Hi. Can i use butter or margarine instead of lard or shortening? Thanks

[@AmusingCreativeFun]

Wow yummy taro with chicken puff .. Looks delicious... Very tasty

[@MrDevilgodspeed]

One of my favorite Chinese desserts

[@ccyliael5987]

My favorites. Thanks for sharing the recipe.

[@HonourandBlessingCafe]

Wow making 芋角 at home?! I didn't think it would be possible 😅 Thank you for sharing!!

[@nicholasyip0419]

how many can do?

[@suetang3258]

Very tasty, l am looking forward to cooking these with your yummy receipe. Can you please tell where l can get hold of the wok that you are using, what is the brand of it? Is it stainless steel? How much did it cost? Thank you!

[@gabrielwu1730]

Hi.. do you ve the recipe for pan fried radish cake that is usually sold as dimsum?..i ve tried several but it never turns out well.. its always too soft.. thank you.

[@yolielin4143]

Just type: 蘿蔔糕做法 and look up in KZbin. There are many.

[@waiyinlindaho]

請問，可以做多些，放在冰箱一個星期後在炸嗎？

[@hennipowertalkwong3248]

Can i put tis to the oven to bake instead of deep fried it?

[@OMCTse]

I like to add where did you bought the wok from and what is the make/model please?

[@anitaholi5442]

香港飲茶無芋角，反而美國茶樓及點心專門店食到很正宗蜂巢芋角

[@maychan1016]

元朗，大多洒楼有芋角吃，' 亦係正宗芋角好味，有外買20元……

[@anitaholi5442]

@@maychan1016 谢谢您！大榮華有嗎？下次回港要周圍去食吓野。

[@greenlifeyummy4562]

Love this recipe Thanks for sharing Really enjoy watching You have my support

[@sarimu8761]

老师，飲茶点心店的芋角酥的外皮会像是小米粉絲團狀，是否是另有巧門的做法？當然，老师的這个芋角教学巳经令人佩服了，讚👍👍👍👍👍👍👍👍👏👏👏

[@JCHENJKITCHEN]

芋泥稍微加多少少豬油或牛油，你講的小米粉絲團狀即芋絲就很多出來．

[@sarimu8761]

J CHEN J KITCHEN 謝謝你的指示。🌹🌹🌹

[@rosagolding4514]

@@JCHENJKITCHEN 謝分享 我就係諗緊芋角d 毛毛點炸出黎

[@karatse7738]

蜂巢狀

[@JCHENJKITCHEN]

Rosa Golding 但不能放太多，否則炸時芋絲會与芋體分離開就唔靚，最好用小小測試后你覺得滿意才開始炸．

[@analizatan4513]

Hi what' alternate for wheat starch? Thank you

[@rolandwong7060]

No doubt about it. A lot of preparations goes into it. Yummy yum. Good for a medium size family Price comparablr to curry puffs. Enjoy

[@peggyhoong5486]

May I know how to store the Wu Kok? Fry and keep in the fridge or no need to fry and keep in the freezer? Thaw and fry when we want to ear. Please advise

[@WsFood]

Hi friend~ I think you're really good at making bread.😋👍👍

[@lisaastono4238]

@Kathrine Kwa, what’s shortening?

[@jenniferwilliam9841]

The wok looks pretty 😍

[@sanpeckyoke3790]

Hi Sifu, can I use cooking oil to replace the softening /lard

[@najwaabdeen985]

I tried your recipe but when fry it it melt and the filling went out why?

[@KathrineKwa]

The oil is not hot enough

[@joanneng8688]

Thanks for sharing! This is my one of fav dim sum. Due to corona, is hardly to get this. Can you tell me if I could freeze them before frying?