Crispy Deep-fried Taro Puff (aka. Wu Gok / Fried Taro Dumpling) Recipe (蜂巢芋角) with Papa Fung

Video Description

Crispy puffs made out of taro loaded with savoury pork and shrimp filling. This fried dumpling is light and crispy on the outside, with a creamy taro undertone followed by a juicy meaty centre. So many textures packed in a small dumpling. Timestamps: 0:00 Intro 00:17 Part 1: Filling 3:00 Part 2: Wrapper 5:06 Part 3: Assembly 5:36 Part 4: Deep Fry 6:38 Finale -------------------------------------------------------------------------------------------------------------------- CRISPY DEEP-FRIED TARO PUFF RECIPE [蜂巢芋角食譜] This recipe makes 15 fried taro puffs. [製成十五隻] INGREDIENTS [食材] Filling [饀] 450g Pork Blade [梅頭豬肉] ½ lb Shrimp [蝦] 50g Dried Shrimp [蝦米] 5 Strips Preserved Turnip [菜甫] Some Salt [鹽] Some Sugar [糖] Some White Pepper [胡椒粉] Some Water [水] Some Cornstarch (for cornstarch Slurry) [英粟粉] Wrapper [皮料] 800g Taro [芋頭] 300g Wheat Starch [澄麵] 300ml Boiling Hot Water [滾水] 100g Lard [人造豬油] 4g Five Spice [五香粉] 2tsp Sugar [糖] Some Salt [鹽] Some White Pepper [胡椒粉] Some Sesame Oil [麻油] DIRECTIONS [製作] Filling [饀] 1. Soak dried shrimp, once limber, finely dice, set aside. [蝦米浸軟切碎備用。] 2. Finely dice preserved turnip, set aside. [菜甫洗淨切碎備用。] 3. Use potato starch and salt to marinade shrimp for 10 minutes. Wash clean, dry with paper towel, dice, set aside. [用生粉和鹽醃蝦約十分鐘，抓洗乾淨印乾切粒備用。] 4. Dice pork blade, set aside. [豬肉切粒備用。] 5. Heat wok, stir fry dried shrimp and preserved turnip until fragrant. Add in pork, cook until pork is almost done, add in shrimp, continue cooking. Add in some water, cook until water boils, season with salt, sugar, white pepper and mix, add in cornstarch slurry to thicken the filling. Add in some sesame oil, mix until combined, set aside to cool. [熱鑊爆香蝦米，加菜甫和豬肉炒至六成熟，加入蝦炒至蝦轉色，加水煑至滾埋獻，最後加入麻油炒勻取出待涼。] Wrapper [皮料] 1. Slice taro, steam it until softened. Meanwhile, combine wheat starch with boiling hot water, mix until combined. Place softened taro into mixer, mix until mashed consistency. Add in wheat starch mixture, mix, add in lard and mix until combined. Season with five spice, salt, sugar, white pepper, mix, add sesame oil and mix again until combined. [芋頭切塊蒸熟，趁熱放入攪拌機內加入澄麵，加入滾水和人造豬油攪拌均勻，加入五香粉和各調味料再攪拌均勻，最後加麻油攪勻。] 2. Knead the dough until smooth, wrap and set aside for 10 minutes. [取出粉糰再搓揉至光滑，用保鮮膜包好備用坐10分鐘。] Assembly [組合] 1. Grab some of the wrapper dough, flatten dough with your palm, place filling in the middle, press it and shape it into a football to seal it shut. [取少許粉皮壓扁，放饀料在中間，搯實收口，搓成欖球狀。] 2. Heat up oil to 150°C, slowly lower the dumplings in a fry scoop just enough so the oil covers them halfway. Make sure oil is at a constant 150°C. Once puffs puff up and the shape starts to settle, lower them so they’re completely submerged in oil. Deep fry until crust forms around the puff and increase the heat, fry until golden brown and place it on a paper towel to let it cool for a little bit, then serve. [熱油鑊溫度至150度，芋角要放在炸箕內再放入油鑊中炸，油要足夠浸過芋角，同時要保持油溫，炸至蜂巢酥皮定型，便可加大油溫至180度炸至金黃色即可取出。] #taropuff #recipe #芋角 —————————————————————————————— Music/Sound Credits: Epidemic Sound: Fredagsmys K2 by Henyao Guitar Be-bop3 by Kaponja Reverse Strum by Niffshack Blip Plock Pop by Onikage22 5.5.16 by InspectorJ —————————————————————————————— Gear Fujifilm XT3 Fujifilm XF80mm F2.8 Fujifilm XF 35mm F1.4 DJI Osmo 3 Vanguard Alta Pro 263AB Tripod