Homemade Crispy Fried Taro Dumpling/Wu Kok

[@lingscookingescapade]

How do you guys like the new intro?🙏

[@therealsmallblox]

It is good.

[@dianeswaddle701]

It's great! It gives people an at-a-glance view of the types of dishes you cook and draws them in to want more.👍

[@therealsmallblox]

@@dianeswaddle701 It shows what is being cooked and makes you see if you want to watch it.

[@lingscookingescapade]

Thank you!

[@lingscookingescapade]

Thank you!!

[@60gidget]

I love your video. I love how you present it, so simple, not complicated. Thanking you.

[@lingscookingescapade]

Aww…..thank you so much!🙏😘

[@nelsonbrooks]

Well done Ling. I so enjoy each of your video posts. Your positive & perky demeanor during the instruction, makes watching all the more enjoyable. Your niece(s) & nephew(s) are lucky to have such a Super Auntie who takes the time to give them their honorable mention.

[@lingscookingescapade]

Aww….thank you so much for watching!🙏😘and compliments,I really appreciate that☺️Nelson!

[@ninalittle8517]

thank you so much for sharing your recipe , they look easy to make and look so yummy 🥰😋

[@lingscookingescapade]

Thank you!

[@dianaseeto9687]

Enjoy watching your video because this is one of my favourite yum char snacks. Always wondered how to get that crust. Thanks for sharing.

[@lingscookingescapade]

Always a pleasure!

[@9999Ives]

My favs love it.. you make do easy to make

[@lingscookingescapade]

I can have 4 at a time🙈🙈🤣🤣

[@NicolePhim-CookingandTravel]

I like wu kok, thank you for your recipe, it looks so delicious ❤

[@lingscookingescapade]

Aww…thanks for watching!🙏

[@JohnSmith-nj4zq]

Not that many Americans know about this dim sum. It's one of my favorite and it's delicious.

[@lingscookingescapade]

Thanks for watching!🙏

[@JT-yj3tr]

I live in Vancouver Canada where we have tons of Dim Sum places, but lately I’ve noticed many places don’t seem to serve this anymore. It’s one of my favorite too.

[@yellowrooster3308]

My new favorite channel learning a lot entertaining and enjoyable

[@lingscookingescapade]

Aww….thank you so much!

[@srisukistiana63]

Selalu menginspirasi resep c Linda dg kreasi yg menarik......ingin segera bikin.....mksh

[@lingscookingescapade]

Thanks for watching!🙏

[@LanDoanChannel]

It looks so delicious! Thanks for sharing!

[@lingscookingescapade]

It’s my absolute pleasure!

[@yunwong3379]

thanksyou for sharing your best recipes. beautiful dumplings yam

[@lingscookingescapade]

It’s my absolute pleasure!😘

[@senyelima1342]

Look soo delicious I love it 😋😋😋👍

[@lingscookingescapade]

Aww….thanks for watching!🙏

[@joeyong1418]

❤ love adding green peas and carrot

[@lingscookingescapade]

@@joeyong1418 Definitely nice!

[@buasaimccormac7925]

Look so YUMMY and so BEAUTIFUL Thank you for sharing it ❤❤❤🙏👍

[@lingscookingescapade]

Thank you very much!🙏

[@artscraftsunlimited8438]

I’ve been searching for this recipe. So glad I found you. Sending all my love and support from Kentucky! I just subscribed!

[@lingscookingescapade]

Aww....thank you so much!!🙏😘

[@elsalock2825]

Seems yummy. Thanks for the complete recipe!!!!!

[@lingscookingescapade]

Thank you! It’s my pleasure!!☺️☺️

[@qsbuilder5960]

I have just tried your recipe but I cannot get the honey comb.What went wrong.Please help. @Ling’s

[@trantran6989]

Wow i just want to say wow they are look so good. Thanks so much for your video.

[@lingscookingescapade]

Thank you for watching!🙏😘

[@wisine53]

Awesome presentation, thank you

[@lingscookingescapade]

Thank you!🙏

[@ngavu3928]

Wow wow wow you’re amazing ❤

[@lingscookingescapade]

Aww….thank you so much for your kind words

[@marylouvaldez723]

i like how you explain the procedure.very clear.thank you. from philippines

[@lingscookingescapade]

Aww….thanks for watching!😘

[@myrrim1291]

Looks delicious. I’ll try it

[@lingscookingescapade]

Thank you!!🙏🙏Yeah give it a go💪🏻

[@leexande]

Mine always falls apart when frying, could you give more details about how to fry? How do you know it was 175c? Some recipe calls for stopping the heat when frying...

[@lingscookingescapade]

Use a thermometer to test the oil😉Slowly dip the WU KOK in the oil.

[@poziflip]

Wah! Great puffy crust. Just like at the dim sum restaurants.

[@lingscookingescapade]

Aww.... thanks for your kind words🙏🙏

[@ulekjokjok5561]

Tq sharing video make taro

[@lingscookingescapade]

Always a pleasure!😘

[@wendyyap7852]

Looks so yummy & easy to follow .Hv subscribed ..Will try out

[@lingscookingescapade]

Aww….thank you so much🙏Yeah give it a go💪🏻

[@lightcrausda]

Amazing

[@lingscookingescapade]

Thanks for watching!🙏

[@merika206]

That looks and sounds sooo good!!!

[@lingscookingescapade]

Thanks for watching!🙏

[@merika206]

@@lingscookingescapade Just wondering if I can shape them ahead of time, freeze or refrigerate them until ready to fry? Will it hold its shape?

[@lingscookingescapade]

@@merika206 No recommended to freezer in advance, it’s not about the shape, it about the bee hive effect😉You can freeze the filling though.

[@merika206]

@@lingscookingescapade Thanks! Yes that beehive is important!

[@najwaabdeen985]

Love it I’ll try it thanks

[@larrylafer8631]

Amazing technique 🤤🤤🤤

[@lingscookingescapade]

Thanks for watching!🙏

[@gastroalchemy4499]

wow! Very good. Thank you. Any reason why potato starch is used as a thickener for the filling instead of corn starch? Or would corn starch do just nicely.

[@lingscookingescapade]

Thanks for watching! You can use cornstarch 😉

[@LinhNguyen-hn1yg]

Good channel! Thanks!

[@lingscookingescapade]

Thanks for watching!🙏

[@DJLZ89]

Growing up eating this food. .. looking forward to do my self.

[@lingscookingescapade]

Thanks for watching!🙏 Go for it!💪🏻

[@buasaimccormac7925]

I'II will try to make it 🙏😍👌

[@lingscookingescapade]

Thanks for watching! Go for it!💪🏻

[@buasaimccormac7925]

How do I get or buy YOUR COOK BOOK? I LOVE THE WAY YOU'RE SHOWING HOW TO DO IT

[@lingscookingescapade]

Aww…I gladly that this as a compliment😊Unfortunately I don’t have a cookbook, but I wished some day I could publish one. Otherwise you can check out all my other 78 videos on YT😉

[@sujisKitchen2020]

Delicious 👌 thanks 🙏

[@lingscookingescapade]

Thanks for watching!🙏

[@rehamsaid5460]

Thank you very much for this recipe can you make another video for all mistakes or tips to do it correctly like you ? And can I replace taro with potato

[@lingscookingescapade]

I’ve only used potatoes to make potato croquettes but not this dish. As for your request I’m afraid it’s impossible for me to full fill because I don’t have a camera crew or kitchen crew. I film,edit,cook,organise and wash all by myself. There’s only so much so I can do. If I’m lucky,hubby would walk in and lend his precious hands for no more than 10minutes. Moreover these Taro aren’t cheap, it doesn’t make sense to buy and fail them and throw. Plus we can’t stuff ourselves too much with these dumpling. Hope you understand. Thanks for watching my video🙏

[@rehamsaid5460]

@@lingscookingescapade of course I will understand that’s fine thank you anyway I made it today with potato it turned to be very oily and heavy I couldn’t eat it But I will buy taro and try but what if the taro has water inside or what happened today with me is it was runny and opened in the hot oil so I put more starch paste and then I put flour i absolutely ruined it 😀 however was crunchy too but I will do it again some as you done but please 🙏🙏🙏🙏tell me the solution for runny paste what should I do ?

[@paulinekoulavong7268]

Love taro puffs....anyway what is wheat starch ? Is it all purpose flour ?

[@lingscookingescapade]

It’s not all purpose flour. Kindly google for clearer pictures 😉

[@manassinclair9257]

It would be cool if you could talk a little more about the ingredients. Like give any back story for why it’s being used or possible substitutions since it can be challenging to find them in a lot of areas.

[@lingscookingescapade]

Thanks for watching!🙏Unfortunately there’s no substitutions on the Taro recipe itself except for lard,you can use vegetable based shortening instead.

[@h.l6344]

Thank you cant wait to try making these! 😅

[@lingscookingescapade]

You are welcome!!

[@leontang68]

Henry shouldn’t have any problem with these👏👏💪

[@mbd1564]

Hello! How many Dumplings can you make with this resipe??

[@liunganli6000]

Kelihatan enak👍Apakah bisa diganti dgn minyak sayur?

[@inamothosan]

Excellent job Ling! Have been failed making this yam/talas dishes couple of times, some of them have exploded when fried and have an unpleasant itching aftertaste.

[@lingscookingescapade]

Thank you!!🙏Which kind of yam did you used?

[@noreliacameron7160]

Thanks for the recipe! I unfortunately didn’t get the honeycombs effect, will try it with fresh taro and adding more lard

[@lingscookingescapade]

Thanks for watching!🙏

[@arrrlo9738]

Will try! Can you use butter instead of larch.

[@lingscookingescapade]

Not really recommended but you can use solidified vegetable based shortening😉

[@matgggg55]

Great video! I need to make this but what is the closest thing to wheat starch? Is that the same thing as flour? It just looks supper white and fine like a supper bleached cake flour or something. Would wheat starch be labeled at something els possibly ?

[@lingscookingescapade]

Thanks for watching! I’m afraid there’s no substitute for wheat starch in this particular dish😉

[@สะเลเตกานพลู]

อือฮื้ออออ น่าทานมากๆค่ะ

[@redbunnytail9528]

This is a super awesome dumpling. Favorite dim sum dumpling of MANY. The Chinese get some things right and it's REALLY right. No messing around. Course. Wu Kok gets some help from the taro, being this versatile root vegetable that has a delicate 'twang' to it. It can make you look really good, when you know how to use it. How else can you explain the 'bird nest' quality from frying it in Ling's recipe. The taro is pretty awesome. I would say, although I have limited experience eating it, taro is like plantains. If you grow up and you have taro and/or plantains, you're lucky.

[@lingscookingescapade]

Thanks for watching!🙏

[@mariapy23]

Binge watching your cooking channel and this is making me very hungry. Your recipes are so insanely yummy..

[@lingscookingescapade]

Aww….thank you so much for your compliments Maria🙏 I hope you didn’t lick your screen🙈😅

[@mariapy23]

@@lingscookingescapade I almost drooled on my screen😋 wish you could send some over!

[@szechengsherkhoo8860]

If the taro dough turned out too “wet”, any ways to salvage it? Add more uncooked wheat flour?

[@lingscookingescapade]

To be very honest, that would very tricky. Adding more flour might change the outcome of the dish😬

[@thedang4phim]

I tried this taro recipe in other videos a few times but didn't succeed. Or not fluffy or it breaks apart. I'll try your recipe. But if I don't have lard, can I use butter,or shortening or pig fat...!Wish me luck.

[@lingscookingescapade]

Thanks for watching! You can use shortening. This particular dish is extremely tricky and needs lot of experience so good luck!

[@jackieprap]

Thank you for your vdo 🙂 Is the wheat starch same kind as what we use for har gow?

[@lingscookingescapade]

Thank you! Yes, correct!

[@jackieprap]

😊😊 will try. Keeping up with nice vdos🤗

[@lingscookingescapade]

@@jackieprap Thank you and I will💪🏻

[@chefmikemakefoodborneo9292]

Double check, Wheat starch is wheat flour?

[@lingscookingescapade]

Thanks for watching! I’m afraid it’s totally different 😉

[@chefmikemakefoodborneo9292]

@@lingscookingescapade so it's corn flour then

[@angelynchan5581]

Looks fail proof like easy & peasy to try. Would like to know if the taro weight is after peeling or with peel? Thanks for sharing this recipe

[@lingscookingescapade]

Thanks for watching! The weight of the taro is after peeled.😉

[@sopheavytan2010]

Thank you

[@lingscookingescapade]

It’s my pleasure!

[@sopheavytan2010]

Hi Ling, 500g of Taro with skin on or skin off.

[@lingscookingescapade]

Hi Sopheavy, thanks for watching🙏It’s without skin as shown on the video😉😘

[@aimzf9230]

Hi Ling I might be going crazy but did you have a pandan chiffon cake recipe up recently? Just can’t find it in your videos again.

[@aimzf9230]

@@lingscookingescapade oh thank you so much it’s such a good recipe!

[@aimzf9230]

@@lingscookingescapade sorry Ling was there coconut milk in your recipe I thought I saw that last time I baked it?

[@lingscookingescapade]

@@aimzf9230 Sorry I missed out on the coconut milk, I’ve just published a new video on the Pandan Chiffon Cake😉

[@stevehanks4339]

Hi, is there any other kind of starch that would work to replace the Wheat starch ? They look so good....

[@lingscookingescapade]

Thanks for watching!🙏 Wheat starch is a must in this dish😉

[@stevehanks4339]

Ok, i have to try these, thanks.

[@jessieandandrewpattullo446]

Is wheat starch all purpose flour or is it a different product?

[@lingscookingescapade]

Both are different😉

[@Nishadb25]

what can we use instead of lard?

[@lingscookingescapade]

Thanks for watching!🙏 Solidified vegetable oil😉

[@citaditigley836]

Can I use cornstarch if I don't have wheat starch.

[@lingscookingescapade]

Unfortunately no, I’ve only used wheat starch for this dish😬so sorry!

[@rkerster]

Can these be made ahead of time- everything but the frying? I'd like to make Saturday but fry Sunday AM

[@lingscookingescapade]

The Taro dough can be made a day before but not wrapped with the filling😉

[@MisterMister5893]

I don’t think I’ve seen wheat starch before. I have seen corn starch and potato starch. Would these substitute well?

[@lingscookingescapade]

Thanks for watching!🙏 I’m afraid there’s no substitution for this particular dish😉

[@sussielee100]

Hi Ling, can we make these wu Kuok in advance ? As in make today and fry tomorrow ?

[@lingscookingescapade]

Recommend only the filling in advance. Wrap and fry the day itself is better because this dish is very tricky😉

[@sussielee100]

@@lingscookingescapade thank you my dear.

[@sussielee100]

@@lingscookingescapade Thanks Ling. Made these and verdict from everyone - very good 👍👍. Only thing is you must eat when it is freshly done. Cannot wait till later because it becomes soft. Also I couldn’t achieve the “bird nest” effect 🤔

[@Pitusha]

Can I substitute the wheat starch for corn starch or tapioca starch? I cannot find wheat starch easily in my country

[@lingscookingescapade]

Thanks for watching! I’ve not tried with either corn/tapioca starch. Normally wheat starch is used in this particular dish😉 This is a very tricky dish to make,so I personally wouldn’t change the required ingredients.

[@aybikea9177]

Hello! Can these be frozen in raw form? I’d like to make the full recipe but fry them in smaller batches of 4 or 6. Thanks!

[@lingscookingescapade]

Thanks for watching! The filling can be frozen but not the dough, best fry straight after wrapping😉

[@ikebanaJc]

What gives it that spider web look and texture? The wheat flour? 🤷🏻‍♂️

[@lingscookingescapade]

The right recipe and lots of practice and experience for this particular dish😉

[@jennguyen4900]

Than you for sharing! I have few question. Is rice starch the same as wheat starch? If not can I replace wheat to rice? Where can you buy wheat starch?

[@lingscookingescapade]

Both are different so you can’t replace it. You can get wheat starch from oriental supermarkets😉Thanks for watching!🙏

[@jojovv5854]

@@lingscookingescapade can i replace witj corn starch instead?

[@lingscookingescapade]

@@jojovv5854 I’m afraid not😉

[@imyau6734]

Can this filling turn to dessert filling? Like red bean paste or lotus paste

[@lingscookingescapade]

I haven’t tried it before,let me know if you do try out😉

[@victorcheung8301]

Top will send you the results ;)

[@vaiolover1997]

Is there another name for wheat starch? Never heard of it.

[@lingscookingescapade]

Thank for watching! 🙏 Tang Mein in Chinese😉

[@pooiyinchow6079]

Hi love can I use a frozen taro coz not easy to find out the fresh taro at my area thanks

[@lingscookingescapade]

Hi,frozen taro is very tricky because it has too much water content😬You can try though😉The results might not be as good as using fresh ones. Thanks for watching🙏

[@pooiyinchow6079]

@@lingscookingescapade hi thanks for reply

[@ahsiewjina7841]

👍😋

[@lingscookingescapade]

Thank you!

[@jmaxparis6298]

Can we replace the lard with another source of fat ... Such as vegetable oil butter? Or is the lard fat mandatory?

[@lingscookingescapade]

You can use vegetable based shortening instead😉Thanks for watching!🙏

[@jmaxparis6298]

Thx for your reply... The problem is I tried already three times and I still cannot obtain the crispiness and texture.... Very strange

[@jojovv5854]

@@lingscookingescapade can i subs with butter?

[@marwamourad]

Can we use corn starch?

[@lingscookingescapade]

Im afraid not😉Thanks for watching!🙏

[@hahnsoar4504]

I have tried but not bird nest effect. Why?

[@lingscookingescapade]

Thanks for watching! What kind of taro did you used? Fresh/frozen. This dish is relatively very tricky and takes experience and practice to master it.Controlling oil temperature is very important.Don’t give up💪🏻

[@hahnsoar4504]

@@lingscookingescapade Hi Ling, I used Fresh taro. I have made 20 dumplings and each time I put 4 into the boiling oil. I have tried 5 times at different temperature but none of them has the bird nest effect. perhaps, I should get a temperature scanner. Thanks for your reply.

[@mikeylau2830]

🤪

[@dcall2533]

Captain CaveMan

[@kweehuawannakoh8506]

1

[@kellyalwayshappylucky6518]

Oh god, help me please.... I need to lose weight. 😅😅

[@lingscookingescapade]

🤣🤣tell me about loosing weight🤣🤣

[@soman8260]

Add some egg

[@lingscookingescapade]

For?

[@thongkhanhkhemdy399]

໊

[@chunyingxu5345]

听到你的英语发音好烦

[@lingscookingescapade]

Thanks for watching!🙏Thank you!

[@raniayacoub1770]

Good Morning Chief, can corn stretch be used if wheat starch is not available?

[@lingscookingescapade]

Morning…unfortunately no😉

[@EVATUBE1]

Love all your videos! You make everything look so easy. I already made your char Siu and lo bok go recipe which was DELICIOUS! This will be my next attempt. Thank you for teaching your recipes!!

[@lingscookingescapade]

Aww….thank you! It’s my absolute pleasure to share😊

[@lawrencebjork6021]

What kind of lard do you use? Any ideas for substitution? Thanks

[@lingscookingescapade]

Hi,it’s pork. You can substitute with vegetable based shortening😉

[@jelenehalwan]

it looks delicious! thanks for sharing very detailed and clear i enjoy watching it🥰

[@lingscookingescapade]

Aww…..thank you so much for watching!

[@katherineng4785]

Hello Ling, I tried making this today. The boiling water was too much so turned it into a paste so needed to add more wheat starch. Then I didn’t get the honey comb when frying it. What did I do wrong?

[@lingscookingescapade]

Sorry for the delay in replying,having problems with my notifications🙈Does your taro has a lot of moisture?

Thank you for posting. Can you advise please? I can't get wheat starch in Canberra, Australia - will this work using cornstarch, or potato starch?

[@lingscookingescapade]

Unfortunately only with wheat starch,so sorry!

[@chrisc1562]

You can certainly get them at most of the Asian groceries shops

[@neelulalwani8079]

Very nice 👌 👍 I am vegetarian but I will try with veg chicken I like your recipe thank you so much can you make more vegetarian DIM SAM video

[@lingscookingescapade]

Thanks for watching!🙏I will definitely KIV your request😉

[@myrnawalker2079]

Thanks for sharing.

[@lingscookingescapade]

You are most welcome!☺️

[@kandarthumpivattana1556]

Thank your for the detailed , question can I freeze it and fry later??

[@lingscookingescapade]

Thanks for watching. Not recommended to freeze and fry later😉

[@keyboardwarria]

it's so much work for so little food, they're more like snacks/morsels

[@lingscookingescapade]

That’s why it’s called Dim Sun😉 Thanks for watching!🙏

[@choyman8278]

Looks so delicious Chooi Ling, thank you for sharing your video with ❤️😊💕

[@lingscookingescapade]

Thanks for watching Hun!🙏😘

[@SonuSingh-iv2hz]

Great recipe ❤️❤️❤️ but I have one question is there any another substitute of taro to making this dimsum .

[@lingscookingescapade]

Thanks for watching!🙏I’m afraid not😉

[@nanagsoum3841]

Can you please show me the picture what kind of wheat starch did you use? Thank you

[@lingscookingescapade]

Thanks for watching! Unfortunately I can’t attach pictures on KZbin comments. You can try google, thank you!

[@zubaidahpaee474]

Hello, if the yam taro is cold it is still crispy or not? Tq..

[@lingscookingescapade]

I’m afraid it won’t be as crispy as when served hot😉

[@macecilialegaspi4473]

I like it. I like dumplings even if it is steam or fried.😋😋😋

[@lingscookingescapade]

Thanks for watching!🙏

[@kicapmanis69]

Hello...I'm wondering if I can use butter instead of lard? Thank you for your help and time.

[@lingscookingescapade]

Thanks for watching! Unfortunately not butter but you can use solidified vegetable oil instead of lard😉

[@kicapmanis69]

@@lingscookingescapade ok..thank you

[@ezhangg]

mine got stuck on the spider strainer, ruined my bird's nest affect! do you know where i went wrong? 😣

[@lingscookingescapade]

You have to gently press the bottom of the spider strainer against a surface to release the WU KOKs😉

[@ezhangg]

@@lingscookingescapade I will try that! thank you