Taro Dumpling (Wu Gok, Yu Jiao)

A creamy taro dumpling filled with a juicy pork and shrimp filling, deep-fried with an ultra-flaky honeycomb-like crust. Taro puffs stand out as one of the most intricate dim sum delicacies, with a combination of textures. Ordering taro puffs is essential for a complete dim sum experience. In my recipe, I’ll guide you through the simplest method to create these stunning treats and offer tips for achieving a successful batch. While cooking them at home requires some degree of finesse, the result is a delicious dish that is worth the effort.

What are taro dumplings?

Taro dumplings (蜂巢芋角, Fēngcháo yù jiǎo, taro puff, yù jiǎo, yùtuo jiǎo, wu kok, wu gok) are like little dumplings filled with two layers: a smooth taro shell and a salty pork based filling. What makes the taro puff so unique is its flaky exterior which some describe as honey-comb like. The special shell is made with the help of wheat starch and hot oil. They are a classic and popular dim sum dish with Chinese origins. Dim sum itself is a big part of Chinese culture; it is a practice that features serving a variety of small, bite-sized dishes, often steamed or fried, usually during breakfast or lunch. Dim sum originated in southern China, Hong Kong, and Guangzhou.

Why This Works

Cooking taro dumplings is often considered a bit technical, but with the right tips, it’s not as tricky as it may seem. My recipe is designed to make this classic dim sum dish achievable for anyone at home, turning any ordinary day into something special. It is perfectly balanced in terms of textures and flavors. The key to the recipe lies in the taro shell, and my carefully crafted recipe ensures it has the perfect texture. If this recipe interests you, you may also enjoy my Shrimp Dumplings (Har Gow), Shumai (Shaomai, Siumai), Air Fried Sesame Balls, and Chicken Dumplings.

Special Ingredients

What is taro?

Taro root is a vegetable that grows underground and is similar to a big potato. It has a brown skin and inside, you’ll find a lavender-colored flesh with tiny dark purple fibers. In Chinese cuisine, it’s a key ingredient used in many ways, like making taro buns, taro pastries, tong shui, and savory dishes such as taro turnip cakes or taro puffs. You can cook it in various ways, like stir-frying, deep-frying, steaming, or boiling, and when you include it in recipes, it adds a soft and creamy texture.

Taro root comes in both large and small sizes, and for taro dumplings, I’m specifically using the larger ones. You can find it at Chinese grocery stores, and I purchased taro root for 99 cents per pound.

What is wheat starch?

Wheat starch looks like a fine white powder that comes from grains of wheat. It is a common ingredient in dim sum. Wheat starch is different from wheat flour, as it contains mainly starch and very little protein. This is why it appears different from all-purpose flour, which typically has an off-white color and may contain specks of wheat bran or germ. You may purchase wheat starch from the flour section of your Chinese grocery store. It is generally sold for $3 per bag.

Can I substitute out the wheat starch?

Wheat starch is crucial, so please avoid substituting it with other starches such as potato starch, tapioca starch, or rice flour.

What is white pepper powder?

White pepper is derived from the same plant as black pepper, but is harvested at a different stage and has a beige appearance. It is often used in Chinese, Vietnamese, and French cuisine, and can be purchased finely ground into a powder or as whole peppercorns. White pepper has a milder and less complex flavor compared to black pepper, with a slightly earthy and musty taste. It is commonly used as a seasoning in dishes such as soups, stews, and marinades. Unlike black pepper, white pepper does not visibly speckle the food, making it a good choice for dishes that require a smooth appearance.

For Chinese dishes, always opt for finely ground white pepper powder. It is widely available in Asian grocery stores and can also be purchased online. It is important to note that white pepper should be used sparingly, as its flavor can easily overpower other ingredients if used in excess. I use white pepper in many recipes such as: Taiwanese Braised Pork Over Rice (Lou Rou Fan), Pork Belly Buns (Guabao), and Pork Buns with Black Pepper.

What type of shrimp do I need?

When you go to the grocery store, you’ll find different types of shrimp for sale. I recommend choosing easy peel white shrimp, which usually has 8-12 pieces per pound. Even though they’re called “white shrimp,” their shells are actually gray and slightly blue. These shrimp have a delicate, sweet taste and a tender texture, making them great for grilling, sautéing, and stir-frying. I use this type of shrimp in all my recipes. However, the specific kind of shrimp isn’t super important; what matters most is that they’re fresh. Make sure the shrimp doesn’t have a bad smell so choose a reputable seafood purveyor like Whole Foods. Use fresh shrimp within 1-2 days after buying it from the store.

Do I need to devein shrimp?

The dark line that runs along the back of the prawn is a digestive tract. Some people believe that leaving this intact enhances the shrimp’s flavor, but this is untrue. Removing the vein does not negatively affect the flavor. It is a hygienic practice that ensures that the shrimp are safe to eat. Luckily, most store-bought ones now comes deveined whether it is fresh or frozen saving you time!

How do I devein shrimp?

As a child, I often helped my grandmother with meal prep. Whenever she cooked prawns, she would take great care to peel and devein each one by hand. I’m grateful that she taught me this best practice.

To properly devein it, you should ensure that the prawns are fully defrosted if previously frozen. Check the shrimp for a vein which may have automatically been removed along with the head. Gently peel off the shell. When pan-frying, grilling, or baking, I prefer to leave the shell of the tail on as it can add lots of flavor to the dish. Leaving some shell on while cooking can enhance the taste, as the shell contains a lot of flavor. Keep in mind that leaving the entire shell on can prevent the flavors of the marinade from being fully infused into the protein. For this recipe in particular, be sure to remove the shell on the tail.

Next, use a sharp knife to make a shallow incision down the spine of the shrimp all the way down to the tail. This will expose the digestive tract which may be translucent or black. It’s crucial to make the cut shallow to avoid damaging the meat. After making the incision, gently grasp the digestive tract and pull it out. The entire tract should come out in one piece, although it may break off in sections if it’s particularly long. My favorite little hack is pulling out the shrimp using a dry paper towel. The paper sticks to the tract, ensuring a firm grip. This method is also more hygienic and more efficient than using your fingers.

Equipment

What type of spoon do I need to fry taro dumplings with?

I recommend using a slotted spoon made out of stainless steel. Taro puffs will naturally stick to the spoon that they are being fried in, they stick less in a stainless steel spoon versus one made out of mesh material. Look for utensils that are flat and not too curved at the edges (avoid ladles) because those will allow you to fry more taro puffs at a time.

Techniques

How to fry taro dumplings successfully?

The trickiest part about making taro puffs is the oil temperature which must be continuously monitored throughout the frying process. Continuous monitoring is essential, as insufficient heat may cause the taro puffs to break apart in the oil. If the oil gets too hot, the honey-comb like shell will not form. The key to success is maintaining the oil temperature at 350°F, facilitated by the use of a thermometer.

When frying, work in small batches (3-4 pieces at a time) to allow each puff space for expansion. The quantity of oil required varies based on your equipment. Ensure that your pot is filled at least 3/4 full of oil. A sauce pot needs 2 quarts of oil, while a Dutch oven may necessitate a gallon. It’s important to note that, the oil is reusable, eliminating concerns about wastage. Simply strain and rebottle it with a funnel, storing it for future use. Choose an oil with a high smoke point, such as vegetable or peanut oil.

Can taro dumplings be air fried?

The taro puff is deep-fried to create a crispy texture and unique flavor. Air frying might not be ideal because it doesn’t achieve the same texture, flavor, or oil absorption. Deep-frying is a traditional and cultural cooking technique for this dish, contributing to its authentic taste. While air frying could be experimented with, it may not capture the traditional qualities of taro puff dim sum.

Can you store taro dumplings?

Taro puffs are time-sensitive and should be assembled immediately before frying. For the best texture, it’s recommended to consume them on the same day while they are hot. The only component that can be made a day ahead of time is the filling.