Yam Puff / Woo Kok 芋頭餃子
150g char siu,
1 tsp chopped garlic
100g shelled prawns, diced
30g carrot, diced
3 dried mushrooms, soaked and diced
2 tbsp oil
1½ tbsp sugar or to taste
¾ tsp salt
2 tbsp oyster sauce
1 tbsp corn flour
2 tbsp corn flour mixed with 1-2 tbsp water
1.Heat oil in a wok and fry garlic until fragrant. Add remaining
filling ingredients and stir-fry well. Mix in seasoning and bring to
a boil. Reduce the heat and simmer for about 10 minutes. Thicken
with corn flour mixture.
2.Dish out and leave to cool completely. Refrigerate before use.
Yam pastry skin
260-280g yam, peeled and cubed
½ tsp sugar
½ - 1 tsp baking soda
¼ tsp salt
1 tsp Chinese five spices powder
¼ or less cup (60- 45g) lard or shortening/butter
¼ cup(60g) wheat starch (tang
¼ cup (60ml ) boiling water
For the yam pastry:
1 Boil or steam yam until soft then remove into a mixing bowl.
Add sugar . Mash the yam while it is still hot.
2. Combine boiling water with wheat starch and mix well . Stir until
smooth then mix with the mashed yam. Add 5 spices
powder, baking soda and shortening or lard Mix until well combined.
3.Chill dough in the refrigerator for 30-40 minutes
4. Divide into 8 balls about 20-50gm each
5. Using a plastic sheet flatten each dough and wrap around with a
tablespoon of filling. Seal and shape into an oval-shaped dumpling.
6. Add 2 cups of oil into a small pot and heat the oil to about 150º
Celsius Then immediately turn to smallest heat and add in 2 balls.
Add in 2 balls and f ry for 3-4 minutes or until golden brown.
Keep oil at 70 degrees Celsius to deep fry the yam dumplings. If oil
is too hot, it will turn dark and hard. A lower oil temperature will
allow a lattice like crust to form around the dumpling as they are
Important - Initial correct oil temperature of 150º
Celsius is crucial before turning to smallest heat. Add more baking
soda if necessary depending on the amount of yam or taro you
used . Using Baking Soda will produce the famous
beautiful lattice-net like design skin but you have to be very
careful and quick in the frying process as it blacken and burn
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