Crispy Yam Puff (Wu Kok 芋角)

0 0
Crispy Yam Puff (Wu Kok 芋角)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
600 g Yam / Taro
110 g Wheat Starch
3/4 Cup Boiling Water
110 g Lard / Unsalted Butter
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tbsp. Sugar
Enough for Deep-fry Oil
Filling
300 g Char Siew Filling
Cuisine:

    Ingredients

    • Filling

    Directions

    Share

    Steps

    1
    Done

    Prepare Yam

    Cut yam into slices of 1 cm. Arrange loosely in a steamer, steam till cooked through. Remove from steamer and mash while it’s still hot. Set aside.

    2
    Done

    Make Dough

    In a bowl, stir ¾ cup of boiling water into wheat starch with a fork to form a rough dough. When the temperature is still hot but touchable by hand, combine the dough with mashed yam.

    Then add lard, baking soda, salt and sugar. Fold in and knead completely. If you find any yam lumps, take them out.

    3
    Done

    Fill and Shape into Puff

    Roll the dough to form a ball, cut into 4 parts. Roll each part into a stick, and cut into 6 pieces. For each piece of dough, roll it out to a dumpling wrap, scoop fillings on top. Fold the dumpling in your hands to form half moon shaped dumpling.

    4
    Done

    Deep-fry and Serve

    Heat up oil in a wok over high heat. To check the temperature of the oil, drop one piece of the excess yam lump into the oil. It should stay at the bottom for one second before floating on top.

    Carefully drop pieces of dumplings into the wok. It is ready when the colour turns brown and the dumplings covered with crispy nettings. Drain and leave on paper towel to get rid of excess oil.

    Serve immediately.

    mini

    previous
    Char Siew Filliing
    next
    Roasted Chicken Rice (Siu Kai Fan 燒鸡饭)
    previous
    Char Siew Filliing
    next
    Roasted Chicken Rice (Siu Kai Fan 燒鸡饭)

    Add Your Comment