A classic Hong Kong dim sum favorite, taro puffs, also known as wu gok, woo kok, 芋角, or taro dumplings, are one of those dishes that instantly catch your eye during yum cha.

In a traditional Cantonese dim sum restaurant, they sit proudly in a pushcart with glass panels, stacked beside char siu bao and shumai. As the dim sum lady pushes the cart through narrow aisles lined with marble tables and vintage chairs, you can spot those golden, honeycomb crusted puffs from a distance. Their crisp, lacy exterior and soft, savory filling make them one of the most irresistible deep fried dim sum items ever created.

Today, I want to show you how to make taro puffs at home. The process is not difficult. The only step that requires careful attention is controlling the oil temperature during deep frying. That single factor determines whether your woo kok develops its signature spider web crust or collapses in the oil.

If you love authentic Cantonese dim sum, this recipe will bring the yum cha experience straight to your kitchen.

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How to Make Taro Puffs at Home

Making taro puffs at home may look intimidating at first, especially when you see that delicate honeycomb crust in a Hong Kong dim sum restaurant. In reality, the process is straightforward once you understand the sequence and control the oil temperature carefully.

Below are the detailed steps to make authentic woo kok from scratch, including the savory filling, the taro pastry, shaping, and deep frying.

1. The Savory Filling

The stuffing inside woo kok is deeply savory and aromatic. It is typically made with pork, shrimp, dried shrimp, and shiitake mushrooms, all seasoned in classic Cantonese style.

1. Start by soaking the dried shrimp until rehydrated, then chop them coarsely. Pork shoulder works beautifully because it has the right balance of lean meat and fat. If convenience is your priority, ground pork with some fat from the butcher works just as well. Fresh shrimp should be cut into small pieces, roughly the size of sweet corn kernels.
2. Dried shiitake mushrooms need to be soaked until soft, with their stems removed, and then diced finely.
3. In a wok heated with peanut oil, stir fry the pork first, followed by the dried shrimp and fresh shrimp. Add the mushrooms and season the mixture with oyster sauce, dark soy sauce, sugar, salt, and ground white pepper. A small amount of water helps the filling stay moist and tender.
4. Once the mixture comes to a boil, thicken it lightly with cornstarch slurry. Finally, finish with a drizzle of sesame oil for fragrance.
5. Allow the filling to cool to room temperature before refrigerating it for several hours. Chilled filling is much easier to wrap and prevents the taro pastry from becoming too soft during shaping.
6. Some dim sum chefs add finely diced sweet preserved radish 菜脯 for additional umami. Others include green peas or carrots for color. What I am sharing here is the classic Cantonese savory base that you will find in most Hong Kong style dim sum restaurants.

2. Prepare The Crispy Honeycomb Pastry

The pastry is what makes taro puffs so unique. Unlike regular dumplings, woo kok has a light, airy crust that blossoms into a delicate spider web texture when deep fried.

1. Peeled and sliced the fresh taro into pieces about one inch wide and half an inch thick. Steam over high heat for about thirty minutes, until the taro is soft enough to mash easily with a fork.
2. Mash it thoroughly until smooth and free of lumps.
3. In a separate bowl, pour boiling water into the wheat starch and stir quickly. The heat will partially cook and gelatinize the starch. This step is critical. It is what allows the pastry to expand and form that signature lacy crust when fried.
4. Combine the mashed taro with the cooked wheat starch and mix until uniform. Season lightly with five-spice powder, salt, and white pepper. Then incorporate lard and butter. Lard is traditional in Cantonese dim sum because it produces superior flavor and flakiness. If you prefer a pork-free version, shortening, butter, or even coconut oil can be used instead.
5. Refrigerate the dough for at least two hours. Chilling firms up the mixture and makes shaping much easier.
6. Some traditional recipes include a small amount of ammonium bicarbonate 臭粉 to enhance the honeycomb effect. It is commonly used in Asia but can be difficult to source elsewhere. Baking soda can serve as a substitute, although it is optional.

Note: Wheat starch is widely available in Asian grocery stores and is essential for achieving an authentic texture.

3. Shaping the Woo Kok

1. Remove from the fridge, knead the dough for a minute, then shape to form a long strip. Portion the dough into about 40g each. 
2. Roll the dough into the shape of a ball, then use your palm to flatten it, then press the center down to form the shape of a shallow bowl, about three inches in diameter. 
3. Add sufficient stuffing to the center of the ‘bowl.’ The amount of filling is 15g for the dough of 40g. Fold into a half-moon shape and pinch tightly to close the puff. 

Note: At this stage, the shaped taro puffs can be refrigerated for a few days before cooking. They also freeze well, making them perfect for entertaining.

4. Deep-fried 

Deep frying is where the magic happens.

1. Heat the oil to about 340°F or 170°C, with a kitchen thermometer. If the oil is too cool, the puff will absorb oil and fall apart. If it is too hot, it will brown too quickly without forming the delicate honeycomb crust.
2. Lower each taro puff slowly into the oil using a large slotted spoon. The oil should be deep enough to fully submerge the puff for even cooking. A wok or heavy-bottom pot works best for maintaining steady heat.
3. As the puff fries, you will see bubbles forming around the surface. Gradually, the outer layer will expand and blossom into the characteristic honeycomb pattern.
4. Once golden brown, remove and drain on paper towels. Serve immediately while the exterior is crisp and the inside remains creamy and savory.

Tip:

• Managing oil temperature takes practice. I often fry one piece first to observe how the bubbles behave. Adjusting by lifting the spoon slightly can help regulate heat exposure. Watching the transformation is one of the most satisfying parts of making taro puffs.
• If you do not have a kitchen thermometer, you can throw a small portion of the dough into the oil. The temperature is suitable for deep frying when the dough is intact and does not fall apart, and it floats to the top in a few seconds. 

Freezing and Storage

Once you have filled and shaped the taro puffs into an oval shape, place them on a tray lined with a baking sheet. Next, please keep them in the freezer until they are firm. Then, you can transfer them to a freezer bag to keep, as they will no longer stick together. They can be stored for up to one month.

Fry directly from frozen, adding a little extra time to ensure the interior is heated through.

Other recipes related to taro puffs

You can try making the following snacks and dim sum if you like taro puffs.

• Our spring rolls are light, crispy, and airy, and shatter in your mouth when you bite into them. This recipe is a classic that everyone likes.
• Shumai is an open-ended dumpling with meat and shrimp paste wrapped with a thin, pasty skin. It has remained my favorite Dim Sum through the years. 
• Find out how to make shrimp dumplings (har gow) with the exact taste you expect from the Chinese restaurant.

Continue to Content

Taro puffs - How to make woo kok / 芋角 at home

Yield: 15

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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.
Here is the recipe for how to make it at home. It is not difficult. The only part that needs more attention is the oil temperature while deep-frying. This step is crucial to be successful in making taro puffs.

Print

Ingredients

Ingredients A (filling)

• 1 tbsp vegetable oil
• 25g shrimps
• 100g pork shoulder
• 5g dried shrimps
• 2 dried shiitake mushrooms

Ingredients B (seasonings for filling)

• 2 tbsp oyster sauce
• 1/4 tsp ground white pepper
• 2 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup water
• 2tsp cornstarch
• 1 tsp sesame oil

Ingredients C (pastry)

• 120g wheat starch
• 150ml water
• 1 tsp salt
• 1 tsp Chinese five-spice powder
• 1/2 tsp ground white pepper
• 300g taro
• 30g butter
• 40g lard
• 1/2 tsp baking soda
• Additional oil for deep-frying

Instructions

Prepare the stuffing 

1. Stir-fry the minced pork with oil, then coarsely chopped dried shrimps, shrimp, and mushrooms dice in the wok over medium heat.
2. Season with oyster sauce, ground white pepper, dark soy sauce, sugar, and salt.
3. Add the 1/4 cup of water to the pan. Bring it to a boil. 
4. Thicken the stuffing with the cornstarch slurry. 
5. Finally, sit in sesame oil to the meat mixture, then remove it from heat. 
6. Refrigerate for three hours before use.

Prepare the pastry 

1. Cut the taro into thin slices, about one inch in size and half-inch thick. 
2. Steam the taro over high heat for thirty minutes. 
3. Mash it until it becomes a soft paste without lumps. 
4. Pour 150ml of hot water, preferably boiling, into the wheat starch and stir until it turns into a sticky mass. 
5. Add mashed taro to the wheat starch and mix until homogeneous. 
6. Season the taro mixture with five-spice powder, salt, and ground white pepper.
7. Finally, add the baking soda, lard, and butter and thoroughly mix. 
8. Refrigerate two hours before use. 

Shape the taro puffs

1. Remove from the fridge, then portion the dough to about 40g each. 
2. Flatten the dough to form a disc shape.
3. Add 15g of the filling and fold into a half-moon shape.

Deep-fried 

1. Place the taro puffs in a slotted spoon, and lower them into the oil (170°C/340°F) slowly until they are submerged in oil. 
2. Deep-fry the taro puffs until golden brown. 
3. Remove and palace it on paper towels to absorb the excess oil.

Notes

• You can substitute butter with lard or shortening.
• Use chicken breast meat if you like.
• The weight of taro is after removing the skin.

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Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 377mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 3g

This data was provided and calculated by Nutritionix on 13/4/2022

Frequently Asked Questions About Taro Puffs (Woo Kok)

What are taro puffs made of?

Taro puffs, also known as woo kok or wu gok, are made from mashed taro mixed with wheat starch and lard to form a dough. The filling typically contains seasoned pork, shrimp, dried shrimp, and shiitake mushrooms. When deep fried, the outer layer expands into a crispy honeycomb crust while the inside remains soft and savory.

Why do taro puffs form a honeycomb crust?

The honeycomb texture forms because boiling water partially cooks the wheat starch before it is mixed with mashed taro. When the puff is deep fried at the correct temperature, the gelatinized starch expands rapidly, creating the signature spider web crust that Hong Kong dim sum taro puffs are known for.

What is the best oil temperature for frying Woo Kok?

The ideal oil temperature is about 340°F or 170°C. If the oil is too cool, the taro puff may absorb oil and fall apart. If the oil is too hot, the exterior will brown too quickly, and the honeycomb texture will not develop properly. Maintaining a steady medium-high temperature is the key to success.

Can I freeze taro puffs before frying?

Yes. After shaping the taro puffs, place them on a tray lined with parchment paper and freeze until firm. Then transfer them to a freezer bag. They can be stored for up to one month. Fry them directly from frozen, allowing slightly more time to cook through.

Can I make taro puffs without lard?

Yes. Although lard produces the most authentic flavor and flakiness, you can substitute it with shortening, butter, or coconut oil. The texture may vary slightly, but the taro puff will still develop a crispy crust when fried correctly.

What is the difference between woo kok and other dim sum dumplings?

Unlike shumai or har gow, woo kok has a deep fried exterior made from taro instead of wheat-based wrappers. Its defining feature is the crispy, lacy honeycomb crust that forms during frying, making it one of the most visually distinctive Cantonese dim sum items.

Why did my taro puffs fall apart during frying?

This usually happens if:

• The oil temperature is too low
• The dough is too soft
• The filling is too wet
• The edges were not sealed tightly

Ensuring proper oil temperature and chilling the dough before shaping will greatly improve success.