The Most Delicate Dumpling Taro Puff Wu Gok Recipe

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[@beautifuldurian]

Many restaurants and bakery can’t make it as beautifully as hers. ❤️🙏🏼

[@michaelbrooks7096]

Like you, Mandy, I have tried to make wu gok literally dozens of times. I’m Australian & have lived in China where I had a celebrated dim sum chef show me how to make them & I STILL struggled. Watching your video has inspired me to try again - thank you, I agree it’s the most delicious of all dim sum….. I’ll let you know how I go. BTW, I’ve been watching you since you started - your recipes are great, easy to follow & I love that your descriptions are clear & uncomplicated (& your English is so fluent & excellent now)- very well done! Thanks

[@wetengful]

Thank you for showing us this delicate dim sum. I am going to try it soon.

[@HT-sg9pl]

I am Cantonese I love WU Kok , every time I go dim sum , must order ! You are a excellent chief , thank you for share Cantonese good culture to the world . 🎉

[@susangarland6869]

I actually cheered when you added the lard. I love lard. Most people are afraid of it because of all the disinformation surrounding it, but that only applies to the factory processed junk found in grocery stores. Home rendered lard is an amazing ingredient and perfectly fine to use in moderation.

[@hisukserjeant5204]

Absolutly ! And healthy fat ( no soy oil, horribly unhealthy veg fat, margarine) and much healthier

[@heikesiegl2640]

​​@@hisukserjeant5204 wouldn't say much healthier than soy oil.. Not every plant oil is bad... definetly better than margerine though.

[@rosesanderson4625]

It's amazing for popping popcorn.

[@fawn2911]

@@hisukserjeant5204 soy oil isn't unhealthy, oil made from animal fat is

[@derfred1262]

Animal fat is NOT bad for you. The new science shows we need it in our diet.

[@tessie7e777]

I didn’t wait to watch the video before saving this to my recipe playlist. This is my absolute favorite dim sum, so I am so excited to try this now that I’ve moved into an area with no good dim sum. 🥺

[@marangelasp7462]

Where I live there are 2 restaurants that sell dim sums, tywy are expensive, I am crazy about dims sums, so I learned to make some of them at home

[@Realatmx]

Even I can't cook as much I have hundreds of recipes saved on mu playlist 😁😁

[@cyberianmanx1]

Marvelously done. Cheers when you describe things in such a accurate and understandable manner!

[@paulahawthorne6536]

I definitely have a much deeper appreciation for dim sum now! This is one of my favorite dumpling as well as the one made with rice flour.

[@thedang4phim]

First of all, thank you very much for sharing the technique of the hardest "Taro comb", I tried many recipes that have never been successful like today. That reminds me of my deceased Father. This is his favorite dish. When I can make my own,he is not here to enjoy it with me.

[@shekhardixit1784]

I am amazed by the skill and technique demonstrated in the recipe video the way you shape and fry the dumpling taro puffs request precision and expertise. Thank you for sharing your knowledge and making it accessible to viewers like me.

[@KevinWJenner]

Oh, Mandy... This recipe is incredible, these dumplings must really be something special. I'll have to keep my eye open for that big taro in the Asian markets. Always wanted to use one, this is a perfect reason. Might have to see where the dim sum restaurants in Chinatown offer the dumpling... Even better reason to go out for dim sum & Chinese dinner or seafood restaurant. 😋

[@สะเลเตกานพลู]

สุดยอด คุณใจดีมากที่สอนโดยละเอียด ขอบคุณจากใจจริงๆฉันจะลองทำตามคุณ❤

[@gregmuon]

Oh, that's how these are made. I've eaten them many times but never really knew what they were. "I'll take four of _those ones_ please!" LOL. This channel is so enjoyable for the education alone. The recipes I have tried have all been delicious.

[@lindas.8036]

Thank you. Those look sooo good. I make a lot of dumplings and am eager to try these. Years ago, I took a dumpling class in Villa Park, Southern California, from Wei Ling Louie. EVERY recipe she taught us is perfect. I wish I knew how to thank her! Maybe she will see this!

[@luciemywallace9558]

Thanks Mindy, I made this for thanksgiving and it turned out perfect! Thank you

[@dianaseeto9687]

One of my favourite dumplings as I love taro. Always wondered how the outside is so crispy and light. That's what makes this so different and special. Thanks for sharing.

[@elizabethcamara4524]

Ohh, my fave taro puff! I want to cook it now! Love your sharing great and amazing recipes, it amazes and inspired me because I love all Chinese foods since childhood and want to learn more from your way of how to cook them. Thank you Chef Mandy for sharing your knowledge. Love the steamed recipes for my coming food business because I don't have budget to buy an oven. Can you suggest from your recipes which are good for steaming for business? Thank you and take care Che! I'm your silent watcher from the Philippines 🥢🍜🥢🍜

[@barfman7767]

Fantastic presentation! I have done a couple of batches with varying results. My main problem is the temperature to deep fry. Just got a instant read thermometer to set my outdoor pizza oven, will use it during my deep frying of my taro croquettes. Thank you Mandy!

[@GreenManalichi]

I just found your channel and I'm grateful. Your vids are educational and specific, thank you. One thing I want to say to you about your arthritis....watch what you eat and start taking fish oil capsules. I take about 5000mgs a day (2 @ night, 2@ morning). I suggest the ResQ company...pure Alaskan fish oil.... it's helped me for at least 10 yrs

[@pandq9755]

Hi Mandy.. love this wu Gok recipe! This is for your other viewers, don’t ever skip the lard! I’m sure it’s an essential ingredient to have for this recipe to be successful. I’m amazed how the Wu Gok came out, definitely one of the most difficult dim sum to make at home. I always wonder how these wonderful dumplings are made, Thank you for sharing . I’m equally amazed how you keep yourself in shape being around the kitchen all the time, any secret recipe for that?😊 keep up the good work! 👍

[@Califblue-2]

Ooh the crunch! Another delightful and delicious treat. We enjoy taro very much from a beverage to a delicious treat you've prepared for us Thank you, Mandy we know what we are having tomorrow evening 👌😋!!! Ooh Happy dance....

[@tamsondarland8951]

Mindy wow!!! this recipe looks interesting and delightfully delicious. Thank you so much for the wonderful detail information and placing complete recipe in description box area below video. Love from Ky.

[@guypearson26]

Just made a batch....came out perfectly ! Made a lot and am freezing 20 pieces ...(not fried ) will test to see if they still become flaky !

[@guypearson26]

👍Defrosted a couple and then fried ! Came out perfectly !

[@guypearson26]

Frozen ones came out perfectly !

[@gchow6009]

@@guypearson26How long did you defrost and did you defrost in the fridge or on counter? Thanks.

[@guypearson26]

@@gchow6009 Best overnight in fridge !

[@gchow6009]

@@guypearson26 Thank you

[@wonhome2711]

This is my favorite dim sum item. I always wondered how the crust was made. Thanks.

[@sretnazvijezda400]

Great recipe and presentation 👍 thank you

[@felixegli8043]

Can you freeze the leftover dough? My taro makes almost twice the recipe amount 😊Thanks for the great recipes

[@mylanyoung]

I have never seen this dumpling before and it looks so cool. I really want to taste it bc it looks so beautiful and crunchy!!! So curious as to how the original person came up with the recipe. Thank you for making it accessible and simple for us Mandy!

[@MikuXP]

It originated from Hong Kong and you can eat it at Yum Cha restaurants. Another name it refers by is ‘Phoenix tail crispy dumpling’.

[@Luna.3.3.3]

I LOVE these! I think they might be my favourite on the dim sum trolley. They bring back great memories for me and I'm finding that they're not available at every restaurant like 'sui mai' and 'ha gow'. This recipe looks like a lot of work, but I just might try it. I'm going to have to try making 'lo bak gow' (turnip cake) - my grandmother used to make the best. 😋

[@Ahbkz]

This is extremely hard to make even some restaurants in Hong Kong dont serve this because of its tedious methods , most fail at producing the lace outside the dumpling, the video demonstrates this beautifully, thank you so much for making this video

[@vickihandel3620]

Wonderful video. Thank you for sharing all the tips and reasons for performing these steps as you did

[@yawalakdiruscio8671]

Watched you making isn’t hard but When I makes them it very hard , Thank you to sharing really appreciate it .

[@Mooncakeje]

This looks great, I can't wait to try it! I unfortunately can't get plain ground pork where I live without putting a lot of work into it, so it'd have to be half/half beef/pork. But I'm sure it will be just as tasty.

[@starconnections]

Thank you so much for this recipe, it is my favourite when I go out for dim sum

[@mailelakely1981]

my favorite! I would always be so happy when my Popo would come home from Chinatown with these and other dim sum!

[@YHWHoshuaYisrael]

This is my first time watching your videos and I will follow your way of cooking. My wife is diabete and I have a skin problem and I have a brother that is married to beautiful Asian girl. We don't eat pork or chicken , but I can use Pheasant and lamb. I love lamb and beef tripe. Hope you are successful.

[@NellaLongo]

Wow, instructions are so detailed. Looks delicious. Thank you.❤

[@MEME-nm8mh]

You are the best to explain the recipes .... Thank you

[@ankit1481]

Looks extremely delicious! The crust looks soo good!!

[@edporter9355]

Great presentation Mandy. Always good to see you.👍👍👍👍👍👍

[@gerrywong295]

Thank you for the super informative tips and methods!! I will definitely try doing it. Thanks for demystifying my favorite dim sum item! Keep up the great videos!!!

[@torkaviantales802]

Who! One of my favorite restaurants as a child had these with the most yummy garlic filling. I loved them so much. Do you know how to make garlic filling? It was just garlic. So good. Thank you so much!

[@jennyheng6978]

Can you freeze the raw dumpling? And can you fried it when needed? If yes, do you have to defrost it or can you deep fried straight away frozen?

[@quinnsmomlife]

Wow this is the first time seeing the process!!!! Look amazing eventough we dont eat pork

[@user-vt5ln7qq4j]

one of my favourite dumplings! 🙏

[@angelanguyen1887]

Thanks I will try and let you know. I love you gave us ingredients and measurements below the video ❤

[@srisukistiana63]

Tampilannya sangat menarik....saya ingin mencobanya...sayang saat ini di Indonesia masih belum musim taro...resepnya akan kusimpan dan akan rebake yad....

[@matt7403]

Your recipes are so careful, but still very easy to follow. I’m sure you put a lot of work into them. Thank you!

[@JSroid]

That crunch sounds better than any restaurant version! If you do plan to serve them later, how do you avoid oil pooling at the bottom?

[@susieangelo6410]

Wow! They look magnificent, delicate and delicious. You are an amazing Chef, Mandy. Thank you for sharing this Dim Sum Recipe with all the important tips to make them perfect! Also, your lipstick is wonderful and how it stays on without smearing is a mystery...your beauty secret. 🤭LOL! 💜

[@QuackGoesTheDuckQuackQuackQuac]

Amazing work!....im actually considering making this

[@lrkrss1]

This is my favourate DIMSUM . I go just so i could eat it. Thank you for sharing the recipe. you made it look so easy

[@ireneycsia8194]

Very pretty fried taro. Great job!

[@kurisushimei]

I will give it a go on the weekend, i'll let you know how it went. Never made before.

[@thedang4phim]

Thank you very very much. They look so delicious!

[@bigsky14]

What a fun method!

[@silverdawn813]

is it possible to freeze these before the frying stage?

[@Maya-yp2ey]

Wow I’m sure I’m gonna love this! But it’s impossible for me to make it. Thanks for sharing I’m so in awe! ❤❤❤

[@jfergs.3302]

Wow, I've never seen, or heard of these before (sadly), but boy, do they look, and sound good 🙂

[@lauraellen189]

Wow! Beautiful! I have never seen anything like these.

[@bubbadeaux2962]

Wonderful Mandy! When is your cookbook coming out???

[@yanifauzieastutik6625]

❤❤❤ love this recipe ,,,,I Already try this recipe ,,,and the result is good❤❤❤❤thanks 😍😍🙏

[@-RONNIE]

Thanks for the video. I never had this version of dumplings before it looks very interesting. I might have to try and find the ingredients so I can make it

[@BriseisMusic]

One of my favorites from the pastry shop that closed!!

[@kimmychhengsfolder6334]

Yes, this is my favorite. Thank you for sharing this recipe. I can’t wait to try it.👏👏

[@mfn6380]

Interesting recipe, thank you for sharing with us.

[@FreedomAtRisk]

This is my all time favorite piece of dim sum!

[@idawatytandjung9504]

I like this desert very well

[@lenasim6513]

Mandy, thanks so much for the great tips, taro puff is so yummy.

[@cindykitzelmann-zm5mj]

Oh Mandy…… I have to stop watching your videos late at night, makes sooooo hungry for your delicious recipes. Also is there any chance you could do recipe videos for “Honey Chicken “ & “San Choy bow” the chicken is very popular here in Australian Chinese restaurants. Thanks

[@SoupedUpRecipes]

LOL! Thank you for watching my videos! I appreciate your request for "Honey Chicken" and "San Choy Bow". I do have a long list to work through, but I will definitely add these to the list and look into them. Thank you for your patience and continued support!

[@cindykitzelmann-zm5mj]

@@SoupedUpRecipes Thanks Mandy, I can’t wait 😁

[@Alice-law]

wow! my favourite dim sum. You are brilliant!

[@yiplekhong5111]

That's definitely dim sum restaurant quality by it's looks. Great recipe as usual.

[@praszHUANG]

I love this Wu Kok so much...

[@sct4040]

This is one of my favorite.

[@Simply_Ngon]

Looks delicious. This is my favorite when I eat dim sum at chinese restaurant. Stay hungry my friends!

[@bohobelle]

My favourite dim sum! I thought some chemical raising agent was needed to get the crispy wispy crust, amazing to see it’s not.

[@kannsopheaktra]

Perfect and delicious thank you for sharing your recipe 😍💗 💯👍

[@14ikan11]

This is so beautiful! :) thank you for teaching us and always bringing us amazing videos, instructions and culture!

[@fredrichardson9761]

That looks amazing!

[@sonnywong7706]

Can u make a bunch and freeze them...deep fried when we want?

[@sergeiz.5815]

I made your fried rice recipe yesterday in your wok :)

[@edamame5540]

Ugh!!! This taro dumpling is so freaking underrated!!!!

[@masascott6084]

My favourite dim sum! Thanks for showing the whole taro root too, I get so confused with all the different ones 😮‍💨 I have seen frozen taro, what do you think of using that if we can’t buy fresh?

[@Kamalu0nalani]

I love this!!! Can't wait to try to make it. Not many places in Jax Fl makes it. What if we can not find wheat starch? Do you have a suggestion for a substitute? like rice flour?

[@tombrennan7673]

Those dumplings look spectacular! Will the frying oil cool as you fry the dumplings? It seems that timing is essential

[@alexnguyen2344]

You are amazed!

[@kicapmanis69]

Hello...is it OK if I don't use lard and subsitute it with butter? And would it be the same amount as the lard for the butter? Thank you for the help.

[@mark-wp9yn]

Good too looking easy understand you tell 👍👍👍

[@tramhuynh6476]

Thank you Soup!!

[@dewidewi3863]

My favourite

[@killianmotto2684]

I tried the other version so i can't wait to try this one

[@pgm5693]

I want to mk these,cheers P

[@panthony1525]

I wonder if a sweet version might be good with fruit as the filling.

[@tuyethongst]

Cảm ơn bạn chia sẽ video tuyệt vời này bạn thật khéo tay like

[@yenthingo5077]

Very good dumplings. Can I use the frozen taros to make them. Thank a lots

[@thechef8677]

I always wanted to learn how to make this. Cant wait to make my own. 😅

[@hoangoanh5473]

Delicious thank you

[@AfterCovidthefoodchannnel]

Incredible the dumpling of taro that you make! Like a lot how you did it! See you 🦇

[@mamabearC879]

Thank you.

[@DianeC.]

Hello!!! I subed to your channel but haven't gotten any notices. I just came across this recipe and it looks super delicious...YUMS!!! Nice Video!!!...🦋

[@quyentran22]

Can I freeze the dough to fried them later? Thanks for your recipe.

[@GohAhweh]

Thanks Mandy💋