If you’ve ever had a proper wu gok at dim sum—the kind that shatters into delicate shards when you bite in, then you know just how special these taro puff dumplings are. Ultra crispy on the outside with a light, airy web of fried dough and filled with a savoury, rich centre… this is dim sum at its finest.
But here’s the thing: these are hard to make. Even many dim sum restaurants skip them because of how technically tricky and laborious they are. That said, after lots of test batches and failed crusts (took me 8 tries to nail it down!), I finally cracked the code and I’m excited to share this recipe with you.
What Are Taro Puff Dumplings (Wu Gok)?
Wu Gok (芋角) are a classic Cantonese fried dim sum dumpling, made from mashed taro and wheat starch dough that puffs dramatically when deep-fried. Traditionally, they’re filled with a savoury meat mixture—often ground pork with mushrooms or Chinese sausage, but you can customize them however you like.
They’re known for their crispy, flaky, almost lacy exterior and pillowy soft taro dough inside.
Why This Recipe Works (and How to Nail It)
Making wu gok at home is notoriously tricky, but with the right techniques, you’ll get that signature crispy, airy crust every time. Here’s why this recipe works—and the key variables to get right:
- Controlled Moisture = Better Dough
Instead of steaming or boiling the taro, this recipe uses the microwave to precisely control moisture levels resulting in the same result every time. - Perfect Dough Ratio
After tons of testing, I found the ideal balance of lard and wheat starch. Too much lard makes the dough fragile and prone to falling apart during frying. Too much wheat starch, and the dough becomes too stiff to puff. This ratio hits the sweet spot—pliable yet puffable. - The Secret is in the Puff
The dough traps tiny pockets of fat and water, which rapidly expand when fried, creating the web-like, crackly crust wu gok is famous for. A touch of baking powder gives the expansion a boost, leading to a lighter, airier result. - Oil Depth & Temperature Matter
Use at least 4 inches of oil so the dumplings can fully expand upward rather than flatten. Keep the oil between 330–340°F (165–170°C). Too cold, and the dough won’t puff properly; too hot, and the crust sets too fast, forming a dense exterior. - Dough Thickness is Key
When shaping your dumplings, keep the walls of the dough at around 1/4 inch (0.5 cm). This gives enough structure to hold the filling and enough surface area to crisp and expand beautifully.
How to Make Taro Puff Dumplings (Wu Gok)
Yields 24–26 dumplings
Taro Dough
- 400 g taro, diced
- 200 g water
- 6 g salt
- 8 g sugar
- 180 g wheat starch
- 120 g lard
- 6 g baking powder
Curry Pork Filling (Optional – Customize it!)
- 400 g ground pork
- 50 g Hong Kong-style curry base
- 1 medium onion, diced
- 1/2 carrot, diced
- 120 g chicken stock or water
- 15 g cornstarch + 3 tbsp water (slurry)
- 5 g sugar
- Salt & black pepper, to taste
Other
- Neutral oil, for deep frying
Step-by-Step Instructions
1. Make the Dough
- In a bowl, add diced taro, water, salt, and sugar. Cover with plastic wrap and microwave on high for 5 minutes. Stir, then microwave for another 5 minutes or until fork-tender.
- Immediately transfer the hot taro mixture to a stand mixer with wheat starch and baking powder. Mix on high with a paddle until sandy.
- Add lard and beat for 2–3 minutes until smooth and dough-like.
- (Optional but recommended: refrigerate the dough in a sealed container for 8–24 hours for better texture.)
2. Make the Filling
- In a pan, brown the ground pork. Add onion and carrot, sauté until soft.
- Add hong kong curry base, chicken stock, sugar, salt, and pepper. Simmer.
- Add cornstarch slurry and stir until thickened. Let cool completely.
3. Shape the Dumplings
- Divide the dough into 35 g balls. Flatten each into a disc and gently stretch into a cup shape.
- Add 15 g of filling, seal carefully, and roll into a smooth ball.
- Let sit at room temperature before frying.
4. Fry
- Heat 4” of oil to 330–340°F (165–170°C).
- Gently lower dumplings into oil using a fine mesh strainer.
- Fry for 3–4 minutes until puffed and golden.
- Drain on a paper towel–lined tray. Serve warm.
Taro Puff Dumplings (Wu Gok) – Crispy, Flaky Dim Sum Perfection
Filling Variations
One of the best things about taro puff dumplings is how versatile the filling can be. Try:
- Char siu (Chinese BBQ pork)
- Minced duck and mushrooms
- Vegan: shiitake, wood ear, and tofu
- Sweet: lotus paste with sesame
🥢Final Thoughts
This might be the crispiest dumpling you’ll ever eat. Making wu gok is a bit of a project, yes—but once you bite into that cloud-like crust with savoury curry pork tucked inside, you’ll understand why it’s worth it. Whether you’re hosting a dim sum party or just want to challenge yourself with something new, give these taro puff dumplings a try.
