The Most Delicate Dumpling Taro Puff Wu Gok Recipe

[@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 . 🎉

[@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.

[@beautifuldurian]

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

[@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.

[@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.

[@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.

[@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.

[@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!

[@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 😁😁

[@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.

[@lindaliang3825]

These Wu Gok looks beautifully prepared and fried. I will have to try this recipe one day. Thank you for the presentation of this recipe, Mandy.

[@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.

[@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

[@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. 😋

[@kcr3436]

this is my favorite dim sum of all time, was literally drooling when you were eating it 🤤

[@korenng5553]

It's work so we appreciate it even more!

[@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.

[@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. 😋

[@สะเลเตกานพลู]

สุดยอด คุณใจดีมากที่สอนโดยละเอียด ขอบคุณจากใจจริงๆฉันจะลองทำตามคุณ❤

[@luciemywallace9558]

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

[@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.

[@LifesaBanquet]

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....

[@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!

[@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! 👍

[@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!

[@mailelakely1981]

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

[@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 🥢🍜🥢🍜

[@yawalakdiruscio8671]

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

[@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

[@vickihandel3620]

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

[@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’.

[@wonhome2711]

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

[@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

[@Pallidus_Rider]

I love Taro ... especially Taro-flavored frozen yogurt with canned lychee 😋

[@ppmax008]

This is one of my favorite appetizer dish in the restaurant. Thank you for showing us how it's made.

[@heikesiegl2640]

I have never seen those! I need to try them

[@starconnections]

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

[@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!!!

[@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.

[@quinnsmomlife]

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

[@NellaLongo]

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

[@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! 💜

[@MEME-nm8mh]

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

[@ireneycsia8194]

Very pretty fried taro. Great job!

[@srisukistiana63]

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

[@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

[@edporter9355]

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

[@carolinagonzaga1636]

Thank you very much for sharing it to us your demonstration was very clear👍 God bless you always and your family 🙏👍😍

[@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!

[@QuackGoesTheDuckQuackQuackQuac]

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

[@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 😁

[@sretnazvijezda400]

Great recipe and presentation 👍 thank you

[@lauraellen189]

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

[@felixegli8043]

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

[@barriereid9244]

I do not have a fridge. I do not have a food blender. WAAAAA!!!! The dumplings look lovely. I will need to research a restaurant that will make them. 🌹

[@bubbadeaux2962]

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

[@ankit1481]

Looks extremely delicious! The crust looks soo good!!

[@lenasim6513]

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

[@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?

[@yiplekhong5111]

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

[@-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

[@Simply_Ngon]

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

[@kurisushimei]

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

[@Alice-law]

wow! my favourite dim sum. You are brilliant!

[@FreedomAtRisk]

This is my all time favorite piece of dim sum!

[@angelanguyen1887]

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

[@kimmychhengsfolder6334]

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

[@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?

[@thedang4phim]

Thank you very very much. They look so delicious!

[@edamame5540]

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

[@user-vt5ln7qq4j]

one of my favourite dumplings! 🙏

[@jfergs.3302]

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

[@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! ❤❤❤

[@mfn6380]

Interesting recipe, thank you for sharing with us.

[@silverdawn813]

is it possible to freeze these before the frying stage?

[@14ikan11]

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

[@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.

[@yanifauzieastutik6625]

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

[@BriseisMusic]

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

[@bigsky14]

What a fun method!

[@AfterCovidthefoodchannnel]

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

[@sergeiz.5815]

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

[@sonnywong7706]

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

[@yenthingo5077]

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

[@marielosmazariegos5274]

Se mira delicioso!! Gracias🙏💕 Mandy

[@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!!!...🦋

[@nonnatroth6808]

Very interesting! What is the alternative for the pork lard?

[@fredrichardson9761]

That looks amazing!

[@kannsopheaktra]

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

[@arejetko]

Amazing recipe, as always! Here they are called fu gok (I call them "hairy footballs", lol) and they are one of my favourites at dim sum. Your filling looks delicious.

[@silvia6630]

how the outer looks hairy? is it needed to add watery batter so it would make it hairy?

[@quyentran22]

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

[@tombrennan7673]

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

[@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?

[@vincenthkha]

Can you freeze them right before frying if you don’t want to cook all of them. If so, can you fry them frozen or do you need to dethaw?

[@KristineMacabare]

Can you freeze the dough and use for later? With such a large taro root, this seems perfect for making a large batch of dough once and then freezing portions.

[@idawatytandjung9504]

I like this desert very well

[@thechef8677]

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

[@praszHUANG]

I love this Wu Kok so much...

[@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.

[@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?

[@killianmotto2684]

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