Thank you so much for this recipe PapaFung. I've been searching for so long for a Wu Gok recipe, and some of the previous recipes I've tried have not been successful. All your tips about the oil are really helpful too. I was so excited to see this was the recipe you posted today. I'm going to try making this very soon.
Omg! I Love wu tuw gok! Unfortunately cant deep fry anything in my place cos my dumb smoke alarm goes off! Edit: Very satisfying to watch and listen to Chef Fung making them though! Thank you Fung family!
Ugh! My bad! I shared one of your recipes with my sister! Her husband is a Lau,.. anyways, I dunno where my brain was when I wrote that! Will correct!!
Im a fan here..thanks for sharing this recipe..just want to ask..can I substitute wheat starch into wheat flour? Or what is substitute for wheat starch? Its hard to find.
Can you let me know what part didn’t work or how yours turned out? The frying part is the hardest part. The oil temperature is the most important to get it to work.
@@PapaFungsKitchen i try at different heat , but I didn’t get the crunch the puff. I wonder how to makes it puff. May i know what not to do when making. Because I tried following other people recipes but still failed. I will try again tomorrow. Hopefully it works
Hello...I had 2 "hairy" ones and the rest had no hair🤣🤣 ...what did I do wrong? I did the the test : if it's too fast, it will puff and broken, and if it's too slow to rise up or no reaction, oil is not hot enough...I didn't know what I did wrong...hope you can help sifu...thank you kindly 😊 P/s : I use butter. I can't eat anything to do with pork so I didn't use lard. Any substitution to lard instead? Thank you again
Hello, I never used butter for this recipe. Only used pork fat. When the puff is falling apart, the oil is not hot enough. You need the oil to get hotter for it to shape up with that texture. If the oil is too hot, the puff will not have that texture. It’s all dependent on the control of the temperature of the oil. This one is tricky to get at first.
@@PapaFungsKitchen hi chef, I tried this recipe today but my taro didn't puff. I didn't have enough lard so I used vegetable oil for half the lard measurement. might that be the reason why it didn't puff?
Mine didn’t puff 🥺. I used bacon fat and a little ghee. Could that be why? My first batch did turn golden brown but the second batch did fry up at all and one just disintegrated.
Can you let me know your result? If it’s dense and not having the puff texture the oil is too hot. If it just falls apart and the puff just becomes tiny, the oil is not hot enough. The fry technique is hardest. You’ll need to put it little bit of it in the oil to see and readjust the heat accordingly, like show in the video. It’s best to use peanut oil to fry, since it makes the oil more powerful. Good luck
@@PapaFungsKitchen I tried to fry it both ways. First I had the oil on the hotter end and it just wouldn't puff up at all. Then I lowered the temperature and it would puff up but then it would explode :(.
@@cbcsurvivalguide you let it fry at lower temperature for too long, that’s why it exploded. Once you get enough honeycomb effect, increase the heat to stop the expansion process. I hope that helps
After frying, lift the scoop up to drain excess oil. After draining, use something to tap the handle of the fry scoop a few times and that should release the dumplings from the scoop
The taro puff should be soft in the inside and light and crispy on the outside. Were you able to get the honeycomb effect for the outside? I just want to get an idea what your result is. Thanks
In the video it explains that if it is not forming the honeycomb crisp, the oil temperature is too hot. You can try adding some fresh oil to lower the oil temperature faster
This is the best channel to learn how to make dim sum! The editing is also getting much better!
Thanks so much!!
@@PapaFungsKitchen qqqqp
It's so interesting how fried taro ends up with such a unique shape and texture
Thank you so much for this recipe PapaFung. I've been searching for so long for a Wu Gok recipe, and some of the previous recipes I've tried have not been successful. All your tips about the oil are really helpful too. I was so excited to see this was the recipe you posted today. I'm going to try making this very soon.
The deep frying part would be the hardest part of the recipe! I hope those tips will help you out with getting the technique.
Let me know how it goes!
This is one of my favorite dim sum. I always wonder how they made the outside flaky, now I know.
😋
Great channel. I like the little talking guy.
Thanks!
Luv ya details instructions..👍👍👍👍
This is my favourite dim sum! Thx Papa Fung.
🥳
Omg! I Love wu tuw gok! Unfortunately cant deep fry anything in my place cos my dumb smoke alarm goes off!
Edit: Very satisfying to watch and listen to Chef Fung making them though! Thank you Fung family!
Thanks for watching! I think the comment is for another chef? We’re not Lau.
Ugh! My bad! I shared one of your recipes with my sister! Her husband is a Lau,.. anyways, I dunno where my brain was when I wrote that! Will correct!!
Thank you for sharing it look so YUMMY 💕🙏👍
Production looks so professional! I've always been curious how they make the puffiness outside. Even watching now I'm still amazed.
Thanks!
Nice recepi
Thanks!
Beautiful!
Thanks 😊
Amazingggg!!!
😊
That wrapper though
師傅 油温控制 讓成雀巢效果最為重要 多谢提点 !
我應該的，希望你成功，多謝你的支持。
This is the best vedio thank you
I want to know how to prepare for guest ??
You keep this puff after frying for frezzer?
It’s best to eat it the day of. It’s not that good after keeping in the freezer
@@PapaFungsKitchen thanks u chef
wow! can't wait to make this
Do it do it!
Wow I never knew the taro produces the outside flaky texture. I always thought it was coated in some kind of bread crumbs.
Im a fan here..thanks for sharing this recipe..just want to ask..can I substitute wheat starch into wheat flour? Or what is substitute for wheat starch? Its hard to find.
Hello, you can’t substitute wheat starch with wheat flour. The tarp puff will not work without wheat starch. Sorry.
@@PapaFungsKitchen thanks so for the clarification..I appreciate much
Wow 👏👏👏👏
☺️
馮師傅，我跟着你教的程序，做出來的芋角好味，家人也讚好吃，如酒樓點心的味道。可是當炸至最後時，芋角已沒有蜂巢的外皮了，是否油巳炸用得太久和油溫不對？如何可以控制油溫一致？謝謝𧶽教！
我相信你的油溫比較冷，放少許試炸。如各得粉團不停傘開，就係油不熱。如放下粉團不傘。就係油温太熱。
自己可以慢慢控制。
@@PapaFungsKitchen thanks so much for your explanation, I will keep that in mind for a second trial next time.
Can I deep freeze them ? Before or after cooking ?
You can place it in the fridge for up to a week before frying
Very good do more video s about dimsum
Thanks!!!
I wanna reach into the screen and grab some of these deliciousness! 😋
😊😊😊
Hello I tried following your recipe but it didn’t work. Do i need to add little but more flour?
Can you let me know what part didn’t work or how yours turned out? The frying part is the hardest part. The oil temperature is the most important to get it to work.
@@PapaFungsKitchen i try at different heat , but I didn’t get the crunch the puff. I wonder how to makes it puff. May i know what not to do when making. Because I tried following other people recipes but still failed. I will try again tomorrow. Hopefully it works
Hello...I had 2 "hairy" ones and the rest had no hair🤣🤣 ...what did I do wrong? I did the the test : if it's too fast, it will puff and broken, and if it's too slow to rise up or no reaction, oil is not hot enough...I didn't know what I did wrong...hope you can help sifu...thank you kindly 😊
P/s : I use butter. I can't eat anything to do with pork so I didn't use lard. Any substitution to lard instead? Thank you again
Hello, I never used butter for this recipe. Only used pork fat.
When the puff is falling apart, the oil is not hot enough. You need the oil to get hotter for it to shape up with that texture. If the oil is too hot, the puff will not have that texture.
It’s all dependent on the control of the temperature of the oil. This one is tricky to get at first.
好多工夫,最難是炸的時候.台灣好多港式茶樓都没在賣!
比D信心自己。妳會成功的。
Can i replace the lard with the butter or margarine?
No, do not replace with butter or margarine, it will not taste right. I would use shortener instead for this case
我以前做過幾次都沒有蜂巢效果（像醎水角）請問是什麼原因？是否油溫問題嗎？
如果用料傷量正確。多數是油温過熱
明白，下次我會注意的，謝謝回應🙏
我是法国妈妈,请教爲何跟足你食譜做法,但炸起没有蜂巢效果呢？做出賣相像咸水角,不知错在那裹？
大多數原因都是油溫太高。炸前放少許試吓便可
🎉
😊
Hello, can I replace wheat starch with cornstarch?
Thank you 😊
No, you cannot. It won’t work
Okay, thank you 😊
can i skip a lard ?.
any replace for it?
xie
You can substitute it with shortening.
is it possible to make this recipe without the filling?
Yes
@@PapaFungsKitchen hi chef, I tried this recipe today but my taro didn't puff.
I didn't have enough lard so I used vegetable oil for half the lard measurement.
might that be the reason why it didn't puff?
Mine didn’t puff 🥺. I used bacon fat and a little ghee. Could that be why? My first batch did turn golden brown but the second batch did fry up at all and one just disintegrated.
I’ve never used bacon fat and ghee to fry them before. I used peanut oil. If the dumplings did not puff up, the temperature of the oil is too high
I'm not getting that honeycomb puff shape when I fry it. What am I doing wrong?
Can you let me know your result?
If it’s dense and not having the puff texture the oil is too hot.
If it just falls apart and the puff just becomes tiny, the oil is not hot enough.
The fry technique is hardest.
You’ll need to put it little bit of it in the oil to see and readjust the heat accordingly, like show in the video. It’s best to use peanut oil to fry, since it makes the oil more powerful.
Good luck
@@PapaFungsKitchen I tried to fry it both ways. First I had the oil on the hotter end and it just wouldn't puff up at all. Then I lowered the temperature and it would puff up but then it would explode :(.
@@cbcsurvivalguide you let it fry at lower temperature for too long, that’s why it exploded. Once you get enough honeycomb effect, increase the heat to stop the expansion process. I hope that helps
@@christiafung6910 thanks
😍😍😍😍😍
☺️☺️☺️☺️
how do i prevent the dumplings from sticking to my fry scoop? 🥺
After frying, lift the scoop up to drain excess oil. After draining, use something to tap the handle of the fry scoop a few times and that should release the dumplings from the scoop
@@PapaFungsKitchen thank you!! i'll try that
No problem! Hope that helps
I have tried but no crispy effect. Why?
The taro puff should be soft in the inside and light and crispy on the outside. Were you able to get the honeycomb effect for the outside? I just want to get an idea what your result is. Thanks
@@PapaFungsKitchen crispy no honeycomb.
How to get the honeycomb?
In the video it explains that if it is not forming the honeycomb crisp, the oil temperature is too hot. You can try adding some fresh oil to lower the oil temperature faster
lard? none..any substitutes ???
You can use vegetable shortening but the result won’t be as puffy looking. Also, frying it will require slightly lower heat
แปลเป็นไทย