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Recipe for :

Woo Gok - Strawberry and Banana Filled Taro Dumplings

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

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Recipe by Chef Rainer Zinngrebe


600 gram taro root, peeled 100 gram wheat starch
75 gram boiling water
12 gram sugar
4 gram bicarbonate of ammonia
75 gram vegetable shortening pinch salt
600 gram strawberry-banana compote


An idea that came over a dim sum lunch one day, Woo Gok is a traditional fried Dim Sum with an outside crust resembling almost a hairy surface. It is a multitude of textures and that’s why I love it. Traditionally it is always served as a savoury Dim Sum, but I thought that by reducing the salt content a little and filling it with fruit it would make a fantastic dessert and it does. You can fill these with anything you like, adding a bit more salt if it is for a savoury filling. We have tried it with a custard and with fruit and loved them.

  • Cut the taro into large pieces and steam for about 20 - 30 minutes. Make sure your pieces are not too small as this will add too much liquid to the dough.
  • Remove from the steamer and leave to dry off a bit.
  • Place in a mixer using a pedal and mix well until you have a smooth mash. Add boiling water to the wheat starch and combine well.
  • Add sugar, bicarbonate and the wheat starch dough to the taro and blend it to a smooth dough, adding the vegetable shortening at the end.
  • Remove dough form the mixing bowl, cover with a tea towel and place in the refrigerator for at least 2 hours.
  • Divide the dough into 40 gram pieces. Fill the dough with the compote and shape like an triangular egg. Deep fry these dumplings in a large wok or pot, only a few at a time, over medium heat until they are golden brown and fluffy looking. The outside should look like a million little hairs standing up.

Serve hot.

© GlobalChefs 2001