Wu Gok as it's presented.

Inside the Wu Gok.
The external crispy net like coat with the moist very soft mashed taro batter enclosing the mixed pork, mushroom and shrimp filling.

The Taro dumpling is quite different to most other dumplings. The flavour is familiar but the texture is unique. The soft taro batter on the inside is rich and almost creamy. It has a "cold" element which is difficult to describe but is noticeable when eating it. The texture is changing all the way through and I think that this is what makes it such a popular choice. Some people are not keen on it and this is due to texture. If you never get to making them then do try them at your next dim sum brunch in China town one day or better yet in Nathan Road Mong Kok. They would be one of my favourite dumplings.

  • 150 g (5 ¼ oz) Lean Pork
  • 150 g  (5¼ oz) Shelled Shrimps
  • 1/2 tsp 5-spice powder
  • 1 tsp Dark soy sauce
  • 1 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 20 g  (2/3 oz) Soaked Dried Black Mushrooms or Shitake Musrooms (2 or 3 pieces)
  • 1 green onion stalk
  • 2 cloves garlic
  • 600 g (1 lb 5 oz) Taro
  • 115 g (4 oz) Lard (Pork fat)
  • 115 g (4 oz) Tang Flour (Wheat Starch)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Sugar
  • ½ teaspoon Salt
  • ¾ teaspoon Chicken Powder
  • ¼ teaspoon Sugar
  • 1 tsp Sherry
  • 1 Tbsp Cornstarch Mixture (½ Tbsp Cornstarch + 1 Tbsp Water)
  • oil for frying
  1. Dice the pork, shrimps,green onion, garlic and mushrooms. (Wash and dry the shrimp before dicing.)
  2. Marinate minced pork with meat marinade for 15 minutes. Mix sauce.
  3. Stir fry pork with shrimp, garlic and green onions in 2 tsp. oil.
  4. Add all other seasonings then pour in the sauce mixture. Stir until it thickens.
  5. Mix well and chill for 2 hours in refrigerator.
  6. Peel and cut the taro into slices, steam through (about 1/2 hour) and mash into paste.
  7. Add 3/4 cup of boiling water to the Tang Flour , mix with mashed taro, follow by lard, baking soda, salt, and sugar. Knead to a dough and remove any taro lumps in the dough.
  8. Cut into 24 small pieces as the wrappers, put in the filling, and pinch and mold it into the shape of an egg .
  9. Deep-fry  until a fine netting appears on the surface of the dumpling and becomes golden in colour. Serve.