Guangdong Province — wu gok is one of the most technically demanding dim sum preparations; mastering it marks an accomplished dim sum chef
Wu tao gou (taro cake) and wu gok (taro dumpling): two distinct Cantonese taro preparations. The cake is steamed like lo bak go — savoury taro and rice flour. The dumpling is the deep-fried showpiece of dim sum: a mashed taro dough with lard creates a fenestrated (honeycombed) shell when deep-fried, filled with spiced pork and dried shrimp.
Crispy lacework shell, soft taro interior, savoury pork filling — one of dim sum's most theatrical dishes
{"Wu gok taro dough: mashed taro + wheat starch + lard — the lard is non-negotiable for the honeycomb shell","Deep fry at 180°C — the steam from the lard creates the characteristic cracked lacework exterior","Do not stir or touch during frying — any movement collapses the developing structure","Fill and seal completely — any gap allows the filling to fall out during frying"}
{"Use elderly taro (old taro) — starchier and drier than young taro, better for the dough","The lard must be cool/room temperature when incorporated — warm fat prevents proper dough formation","Serve immediately — the shell loses crispness within minutes"}
{"Omitting lard — vegetable shortening does not create the same honeycombed expansion","Moving dumplings during frying — shell fractures before it can set","Insufficiently smooth taro dough — lumps prevent the thin shell from forming"}
Land of Fish and Rice — Fuchsia Dunlop