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 thats 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.
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
from the steamer and leave to dry off a bit.
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.
sugar, bicarbonate and the wheat starch dough
to the taro and blend it to a smooth dough,
adding the vegetable shortening at the end.
dough form the mixing bowl, cover with a tea
towel and place in the refrigerator for at least
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.