The Most Delicate Dumpling Taro Puff Wu Gok Recipe

🔪 BROWSE MY KITCHENWARE - 😘 LINK FOR THE INFRARED THERMOMETER - 🌺 LINK FOR THE MESH STRAINER TO DEEP FRY THE DUMPLINGS - 🥢 PRINTABLE RECIPE - ❤️ SUPPORT THE CHANNEL - This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren’t able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success. INGREDIENTS (makes 20 dumplings) Make the Wrapper 400 grams of taro 200 grams of water 1/2 tsp of salt 1 tsp of sugar 160 grams of wheat starch (Amazon Link - ) 130 grams of lard Make the Filling 1 tbsp of oil 114 grams (4 oz) of ground pork 40 grams of Cantonese sausage 3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid) (Amazon Link - ) 60 grams of carrot, minced 114 grams (4 oz) of shrimp, diced 1 tbsp of Chinese cooking wine (Amazon Link - ) 1/2 tsp of black pepper (Amazon Link - ) 2 tsp of oyster sauce (Amazon Link - ) 2.5 tsp soy sauce (Amazon Link - ) 1 tsp dark soy sauce (Amazon Link - ) 2.5 tsp of cornstarch 2.5 tbsp of the mushroom soaking liquid 1/4 cup of scallion Others: 2-3 cups of oil to deep fry the dumplings