TARO PUFFS
A perfect taro puff (pictured) is ethereal; its gossamer shell crisp and not greasy. The underside of the dough is rich and creamy, enveloping a well-seasoned filling. I eagerly look for wu gok, as taro puffs are called in Cantonese, at dim sum restaurants. Unfortunately, most versions are lackluster and leaden by the time I pick them off the cart. Homemade ones are significantly better because they are consistently tasty and hold their crispness for hours. The dough and filling can be prepared in advance and refrigerated for a couple of days. Dumpling assembly is easy, and the deep-frying is fast. Brown and barrel-shaped with distinctive rings, taro is sold at Asian and Latin markets, often near other tubers like sweet potato. For this recipe, the large variety is used because its flesh is much drier than that of the small taro. Select a firm, full one with no signs of shriveling or molding. When cut open, taro should smell fresh; its flesh should be bright and feel firm like coconut. Store taro in a cool, dry spot and use it within a few days of purchase. Peeled and trimmed taro sold in Cryovac packaging works great. Feel free to substitute chicken thigh for the pork. Finely chopped bamboo shoots, water chestnut, or rehydrated shiitake mushrooms can replace the shrimp. Weighing the wheat starch and cooked taro and frying at moderately high heat ensures that the puff will hold together.
Yield makes 12 dumplings, serving 4 to 6 as a snack
Number Of Ingredients 21
Steps:
- To make the filling, combine the pork, dark soy sauce, and ginger in a bowl. Set aside to marinate.
- Toss the shrimp with the 1/4 teaspoon salt and then rinse. Drain well and pat dry with paper towels. Finely chop and set aside.
- Make the seasoning sauce by combining the pinch of salt, white pepper, sugar, cornstarch, sesame oil, oyster sauce, rice wine, and water in a bowl. Stir to dissolve the cornstarch. Set aside.
- Heat the canola oil in a medium skillet over high heat. Add the pork and cook, stirring constantly, for about 1 minute, or until the pork has turned a beautiful glossy brown. Add the shrimp and continue stirring for about 1 minute to cook the shrimp through. Give the seasoning sauce a stir and add to the mixture. Stir for about 15 seconds, or until the mixture has cohered and taken on a sheen. Turn off the heat and stir in the scallion. Taste and add adjust the flavor as necessary. Transfer to a small bowl and let cool completely. Cover and refrigerate for at least 2 hours, and as long as 2 days. You should have about 3/4 cup.
- To make the dough, trim off the ends of the taro root to reveal the flesh. Stand the taro on its wider end and use a knife in downward motions to remove 1/4 to 1/3 inch of the outer layer, which includes the rough brown skin and a tough ring of flesh where there is a greater concentration of the speckled chocolate brown flecks. As you work all around the taro, your knife blade may sense the density difference between the more tender inner flesh and the harder outer layer. Do not worry about removing it all because you will have another chance later. Halve the taro lengthwise and then cut into half-circles about 3/4 inch thick. Put into a bowl of water and set aside while you bring water to a boil for steaming (see page 17 for guidance).
- Drain the taro, put it in a steamer tray (there is no need to line it), and steam over boiling water for 30 to 45 minutes, until the taro is soft. Poke several pieces with a toothpick; there should be no resistance. Depending on your trimming job, some areas at the rim may be hard still. That is fine because you will shortly discard them. Aim for most of the flesh to be soft. The texture of cooked taro will seem dry. Remove the steamer tray and set aside to cool for about 5 minutes, or until the taro is still warm but cool enough to handle with your fingers. Warm taro mashes easily.
- While the taro steams, put the wheat starch in a bowl. Gradually add the water, stirring with a wooden spoon or rubber spatula. When the mixture is pasty and has a texture resembling frosting, stop adding water. There may be left over water. Set aside. Expect the wheat starch to firm up as it sits. Cover if it begins to dry.
- Pick up each taro piece and crumble and mash it with your fingers into a bowl. It should fall apart easily. Discard all the hard pieces. Tiny firm bits suspended in the mash are fine. Measure out 1/2 pound (1 packed cup) and transfer to the bowl of wheat starch; discard or save the extra taro for another use. Add the salt and sugar and combine the ingredients with your fingers until well blended. Add the lard and keep mixing and kneading for 1 to 2 minutes, until a soft dough with the texture of mashed potatoes forms. Gather the dough into a ball and put it in a clean, dry bowl. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, and as long as 2 days. Firm dough is easier to work with.
- When you are ready to form the dumplings, remove the dough and filling from the refrigerator. Line a baking sheet or plate with parchment paper. On an unfloured work surface, roll the dough into a thick 12-inch log. Cut the log into 12 even-size pieces. Roll each one into a ball and set aside. Chill the dough balls for about 5 minutes to firm them up so that they are easier to manipulate, if you like. For each dumpling, take a ball of dough and use your thumb to press a well in the center. Then press on the walls with your fingers to form a shallow bowl a good 2 1/2 inches wide and 1/4 inch thick. Put a scant tablespoon of filling in the center and tap it gently to flatten it out. Then bring up the edges of the dough to close up the dumpling. Gently push and press the dough to fully enclose the filling. It should look like a small football (see page 164 for guidance). Put it on the work surface and neaten it up, if you like. Put the finished dumpling on the prepared plate. Repeat with the remaining dough and filling.
- To fry the dumplings, pour 1 1/2 inches of oil into a medium saucepan. Because the oil will dramatically bubble during frying, make sure that there is at least 2 inches between the top level of the oil and the rim of the pan. Heat over medium-high heat until 360° to 370°F on a deep-fry thermometer. (Without a thermometer, test a dumpling to gauge the oil temperature. The chopstick test here is not as helpful.) When frying these dumplings, begin at a medium-high oil temperature and then immediately lower the heat after the dumplings have set. This assures that the dumplings do not disintegrate, creates their signature lacy coating, and allows them to adequately cook without browning too fast. Fry in manageable batches of 3 dumplings. After adding the dumplings to the oil, the oil will rush to a boil, sending the dumplings floating upward. At that point, lower the heat to medium-low. Fry for 2 to 3 minutes, until the dumplings are a beautiful brown. If they stick together, nudge them a bit as they fry, and they will eventually separate. Use a slotted spoon or skimmer to lift the dumplings from the oil (you will hear them sizzle still) and drain them on paper towels. Raise the heat to medium-high to return the oil temperature to a moderately high temperature between batches. Skim and discard any floating bits in the oil, as needed.
- Serve hot, warm, or at room temperature, as long as the dumplings are crisp. Present on a platter, each one each cut in half with scissors or a knife so it is easy to pick up with chopsticks. Freshly fried dumplings will hold their crispness for about 3 hours if left at room temperature. To serve them hot, reheat in a 400°F oven for about 5 minutes. Refrigerated ones soften, and the best way to revive them is by refrying in 350°F oil for about 1 minute; the lacy crispness will return.
DEEP FRIED TARO/YAM PUFFS
I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 50m
Yield 24 puffs, 12 serving(s)
Number Of Ingredients 25
Steps:
- Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
- For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
- Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
- Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
- Fry till golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 971.5, Fat 98.6, SaturatedFat 13.4, Cholesterol 21.9, Sodium 358, Carbohydrate 19.3, Fiber 2.7, Sugar 1.9, Protein 5.7
BAKED TARO PUFFS
A lower-fat version of the deep fried puffs. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Breads
Time 20m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F Using 1 tablespoon of the butter, butter two muffin pans with 1 3/4-inch cups.
- Sift flour with baking powder and salt. Work flour mixture into mashed taro. Shape into 1-inch balls and place in prepared pans.
- Press pieces of remaining butter into the top of each ball. Bake for 10 to 15 minutes or until puffy and brown.
- Serve immediately.
Nutrition Facts : Calories 436, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 1701.3, Carbohydrate 52.5, Fiber 5.1, Sugar 0.5, Protein 5
More about "taro puffs food"
WU GOK - DEEP-FRIED TARO DUMPLING PUFFS | DIM SUM …
ウェブ 2017年9月8日 Ingredients 1.32 pounds (600 grams) peeled taro 2/3 cup (150 grams) boiling water 2 teaspoons five-spice powder 2 teaspoons …
From unfamiliarchina.com
料理 Cantoneseカテゴリ Dim Sum対象人数 53合計時間 3 時間
From unfamiliarchina.com
料理 Cantoneseカテゴリ Dim Sum対象人数 53合計時間 3 時間
- Heat oil in pot. Fry crushed garlic and dried crushed onion until fragrant. Add all filling ingredients (aside from the eggs), and fry until fragrant. Sprinkle a dash of cooking wine. Add seasoning ingredients and bring to a boil. Add potato starch and water until it achieves a thick consistency. Fry egg yolk. Scoop out and let cool.
- Use boiling water to knead wheat flour into dough. Chop peeled taro into slices. Place into steamer basket and steam over high heat 20 minutes. Crush. Add salt, chicken bouillon, five-spice powder, and the wheat flour dough. Stir evenly. Then add salted hardboiled egg yolks and lard. Stir thoroughly. Refrigerate for 30 minutes. This is the taro skin..
- Separate taro skin into small circular wraps approximately 0.81 ounce (23 grams) each. Add about 0.81 ounce (23 grams) of filling to these and form into a dumpling shape, thus making the wu gok ready to be cooked.
TARO PUFFS (WU GOK) - UMAMI DAYS
ウェブ 2009年3月17日 Taro puffs (wu gok) A beloved dim sum dish, taro puff is illustrative of the importance of contrast in texture. The outside is crisp but the taro is soft and creamy beneath the crust. And, inside, a …
From umamidays.com
料理 Chinese合計時間 1 時間カテゴリ Appetizer, Snack
From umamidays.com
料理 Chinese合計時間 1 時間カテゴリ Appetizer, Snack
TARO PUFFS (FRIED TARO DUMPLINGS) WU GOK 芋角 | SIFT …
ウェブ 2023年4月13日 Taro puffs, also known as wu gok, or woo kok 芋角 in Cantonese, are fried taro dumpling pastries commonly found in dim sum restaurants. A dough of mashed taro and wheat starch is formed and …
From siftandsimmer.com
5/5 (2)合計時間 2 時間 50 分カテゴリ Dim Sum, Snackカロリー 99 (1 人分)
From siftandsimmer.com
5/5 (2)合計時間 2 時間 50 分カテゴリ Dim Sum, Snackカロリー 99 (1 人分)
25 AMAZING TARO RECIPES THAT YOU MUST TRY
ウェブ 2023年11月13日 Taro can be used to make a variety of tasty dishes, from savory snacks to sweet desserts! Whether you like fries or cakes, we've got you covered with the best …
From gloriousrecipes.com
From gloriousrecipes.com
WOO KOK CRISPY TARO PUFFS 炸芋头泡芙 - YOUTUBE
ウェブ 2021年12月18日 Wu Gok Dough: 1.5 lbs. taro, peeled and cut into large pieces 130 g wheat starch 130 mL boiling water 200 g coconut oil (or lard or shortening) 1/2 …
From youtube.com
From youtube.com
タロチップス|世界の料理NDISH(エヌディッシュ)
ウェブ 2023年3月9日 「Taro」(タロ)はタロイモ、「Chips」(チップス)はイモ類を薄く切って揚げる料理で、日本語でもチップス。よって「Taro chips」(タロチップス)は …
From jp.ndish.com
From jp.ndish.com
揚げタロイモだんご(中国語:芋角)| 点心ガイド
ウェブ Deep Fried Taro Dumplings 蜂巢炸芋角 Wu Gok Taro Recipe (Taro Puff Dumpling) Dim Sum Dumpling Recipe The Most Stunning Dumpling Ever is this Taro Puff Recipe! …
From dimsumguide.com
From dimsumguide.com
MAINICHI SHIMBUN PHOTOS OF DIGITAL MINISTER KONO, MESSI ...
ウェブ 18 時間前 Digital Minister Taro Kono, right, walks the stairs alone while other politicians take the escalator after a commemorative photo shoot following the formation of a …
From mainichi.jp
From mainichi.jp
国際的な日本酒コンペティション「シンガポール酒チャレンジ ...
ウェブ 1 日前 Food Pairing: wagyu stake for it can cut through the sake, mango stick rice, kimchi dishes, grill beef お肉にもよく合う、Assemblage Club 01 CODENAME Taro …
From prtimes.jp
From prtimes.jp
THE FUTURE IS NOW: FRIED TARO PUFFS | GOURMANDISTAN
ウェブ 2013年2月20日 Let taro cool for about 5 minutes, then place in a clean bowl. Mash with your fingers, discarding any hard pieces. Place about 1/2 pound (1 cup) of the mashed taro in the bowl with the wheat starch mixture, along with salt and sugar. Mix with your fingers until blended.
From gourmandistan.com
From gourmandistan.com
DUMPLING TARO PUFF – CURATED KITCHENWARE
ウェブ 2023年3月7日 20 minutes. This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, …
From curatedkitchenware.com
From curatedkitchenware.com
DELICIOUS SWEET TARO PASTE PUFF-MADE WITH FRESH TARO
ウェブ 2018年4月4日 Making Taro Paste Puff: Flatten dough into oblong shape with rolling pin, top with taro paste filling, fold into half, seal and pleat the edges. Preheat 700 ml of cooking oil to 170°C/340°F, turn to medium heat, deep-fry taro paste puffs until golden brown. Put fried taro puffs …
From mykitchen101en.com
From mykitchen101en.com
TARO PUFFS - HOW TO MAKE WOO KOK / 芋角 AT HOME - YOUTUBE
ウェブ 2022年4月14日 A classic Hong Kong dim sum, taro puff (wu gok, woo kok, taro dumpling) is the beloved snack catching everyone's attention during yum-cha time. …
From youtube.com
From youtube.com
CRISPY DEEP-FRIED TARO PUFF (AKA. WU GOK / FRIED TARO ...
ウェブ 2021年6月10日 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 underto...
From youtube.com
From youtube.com
I LIKE TARO PUFFS (芋角), MY FAVORITE... - TASTE OF ASIAN FOOD
ウェブ I like taro puffs (芋角), my favorite dim sum whenever I have yum-cha with my family. Making it at home is now a different thing. It does take time, but... Making it at home is …
From facebook.com
From facebook.com
TARO - WIKIPEDIA
ウェブ Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated …
From en.wikipedia.org
From en.wikipedia.org
TARO PUFF RECIPE 1S - TASTE OF ASIAN FOOD
ウェブ 2022年4月14日 Taro puffs – How to make woo kok / 芋角 at home. Cookie. Duration. Description. cookielawinfo-checkbox-analytics. 11 months. This cookie is set by GDPR …
From tasteasianfood.com
From tasteasianfood.com
TARO FOR BABIES - FIRST FOODS FOR BABY - SOLID STARTS
ウェブ Cook until the taro root has softened and a knife easily inserts into the thickest part, about 20 minutes. Drain the taro root, then return 2 c (480 ml) to the pot. If you have lots of …
From solidstarts.com
From solidstarts.com
WOO KOK (FRIED TARO PUFF) - WHAT TO COOK TODAY
ウェブ 2020年11月21日 RECIPE v VIDEO v Woo kok is a classic Cantonese dim sum dish that is favorited by many. Mashed Taro is formed into ovals and stuffed with meat and veggies and deep-fried and formed that spider web crust layer on the outside. Woo Kok (Fried Taro Puff) I’m not a …
From whattocooktoday.com
From whattocooktoday.com
I LIKE TARO PUFFS (芋角), MY FAVORITE... - TASTE OF ASIAN FOOD ...
ウェブ I like taro puffs (芋角), my favorite dim sum whenever I have yum-cha with my family. Making it at home is now a different thing. It does take time, but the feeling of watching …
From facebook.com
From facebook.com
TARO PUFFS ( WOO KOK ) 芋角 - YOUTUBE
ウェブ 2020年10月21日 Taro Puffs ( Woo Kok ) 芋角 Yummy Asian 4.8K subscribers Subscribe 202 Share Save 12K views 2 years ago This video is about Taro Puffs ( Woo Kok ) 芋 …
From youtube.com
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love