Friday, May 21, 2010

Yam Puff ~ 'Wu Kok'



This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!



Yam/Taro, cut into thin slices ready to be steamed.   After steaming, mash them while still hot.


I've transferred the mashed yam into a bigger bowl, add in sugar, shortening and the cooked wheatstarch.
All mashed up ....... sticky and soft.  Cover it and chill in the refrigerator for about 50 mins.


Pinch off some dough, make into a ball, flatten it and wrap up with some filling, seal the edges.
Deep fry under medium heat in small batches.








'Open sesame' ......................... to reveal what's inside!


Serve them hot ...... crispy crust and yummy filling!   Enjoy with a cup of hot Chinese tea!

Ingredients for Filling
  • 200 gm pork fillet - diced into small cubes
  • 100 gm green peas - (from can and drain off water)
  • 3 dried mushromms - soaked and diced
  • 2 shallots - chopped
  • 1/2 cup water
  • 2 Tbsp oil for frying
Seasoning
  • 1 tsp each of - salt and light soya sauce
  • 2 tsp each of - oyster sauce and sesame oil
  • 2 to 3 tsps sugar or to taste
  • 2.1/2 Tbsp cornflour + 2 Tbsp water to thicken
Preparation
  1. Heat oil in pan, fry chopped shallots till fragrant.  Add  in the diced mushrooms and meat, stir-fry.
  2. Mix in the seasoning and water, bring to a boil, simmer till meat is cooked, add in the thickening.
  3. Toss in the green peas and fine tune to taste.
  4. Cool completely and keep refrigerated before use.  (It's best to cook this a day  before).
Ingredients for Yam pastry
  • 700 gm nett, yam, sliced thinly
  • 20 gm sugar
  • 90 gm wheatstarch (tang mein) flour
  • 130 ml hot boiling water
  • 150 gm shortening  - Crisco brand
Preparation
  1. Steam yam till soft, mash while still hot, add in sugar and mix well.  Set aside.
  2. Combine hot boiling water and wheatstarch, stir well till smooth, mix in with the mashed yam.
  3. Add in shortening till well combined.  (The dough is a bit sticky and soft at this juncture).
  4. Cover and  chill dough in the refrigerator for about 50 mins. to 1 hr.
  5. Pinch off about 50 gm dough, form into a ball, flatten with your hand and wrap up with about 2 tsps of filling, seal the edges and shape into an oval shaped dumpling.
  6. Heat oil in wok under high heat, once boiling, reduce to lowest heat, gently put in the dumplings, return heat to medium and deep-fry the dumplings till golden brown.
  7. Drain on kitchen absorbent paper and serve immediately.
  8. Makes 20 puffs.

30 comments:

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  1. Aha...this is it! I know this...just didn't know the name...haha. I love it. Cheah, you can have dim sum right at home! It looks perfect to me. Well done for first try.

    ReplyDelete
  2. We love to order this too whenever we take dim sum outside, next time I also want to try this at home. Thanks for sharing.Have a nice weekend ahead.

    ReplyDelete
  3. Cheah...this looks like those sold in dim sum shop. Thanks for sharing ,I want to make this....the yam pastry skin looks crispy...yummyumm

    ReplyDelete
  4. I always like this taro puff...esp. its melt-in-mouth crispiness taro skin.

    ReplyDelete
  5. They look wonderful, I would like one now! Nice job on your first try!

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  6. I love 'wu kok'! And you did a great job. I love eating it hot! The pastry will become very oily once it's cooling down. So, you need to keep them warm before serving. Have a nice weekend!
    Cheers, Kristy

    ReplyDelete
  7. They look great and I bet they are really delicious with that great filling! Wish I had one!

    ReplyDelete
  8. We order this as we thought it will be too hard to make at home. Now I can try and make them. YAY! Thanks for sharing. :)

    ReplyDelete
  9. I do agree that this is a must have at dimsum...one of my favorites! Have not had this for a while. Perhaps it's time to make my own.

    ReplyDelete
  10. I agreed with Elin, they do look like those sold! Lovely!

    ReplyDelete
  11. This is my favourite, I remember my dad used to buy them back from Seremban )
    I must make some soon, they look very tasty!

    ReplyDelete
  12. Mary, Sonia, Elin, Angie, Lyndsey, Pam, Penny, Biren and Jeannie...
    Thanks so much for all your kind and encouraging compliments!

    Kristy
    Yes, they're awfully oily, therefore must eat when hot. Not very healthy though, but once in a while should be ok.

    3 hungry tummies.
    Seremban is also famous for their 'Siew Pau' now, used to be around 90 sen 1 ringgit at the very beginning, but now it's around 1.20 to 1.30 rgt and has shrunk very much in size!

    ReplyDelete
  13. Cheah, I have some awards for you. Please feel free to pick them up. You can take both awards home with you! Have a nice day!
    Cheers, Kristy

    ReplyDelete
  14. Kristy
    Thank you, will do so shortly.

    ReplyDelete
  15. Hi, may i know which type(brand) of wheatstarch flour u r using for this recipe? Thanks

    Mei

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  16. Hi Mei
    I got the wheatstarch from the speciality shop that sells all the baking ingredients. There's no brand on the packing as it's packed by the shop .... in Cantonese it's called 'Tung Mein fun', the type that is used for making prawn dumpling/'har kow'. Perhaps you can try to get it from the sundry shop. Hope this helps.

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  17. I just made these using your recipe. They taste great and I polished off 3 in one go! One thing though -- mine didn't have the flaky look/texture like yours. Any idea what I didn't do right? Thanks for the great recipe!

    Vei Li

    ReplyDelete
  18. Vei Li
    Thanks for trying this recipe and like it. The oil must be hot and clean, so once the oil is dirty you'll need to discard the remants of yam that have gone into the oil.

    ReplyDelete
  19. TQ so much for sharing! hv been searching for this for sometimes. What's shortening ? how's if don't use this ?

    ReplyDelete
  20. blissful
    Thanks for visiting. Shortening is solidified vegetable oil. If you don't want to use this, the substitute that I can think of is lard. Hope this helps.
    http://bakingbites.com/2009/07/what-is-shortening/

    ReplyDelete
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