Dish

Wu gok

Wu gok is made by boiling taro root until it is soft, and then mashing it into a paste. The paste is then formed into a ball and deep-fried until crispy and golden brown. Wu gok is often served with a sweet and sour dipping sauce. It is a good source of protein and fiber, but may be high in fat and calories due to the deep-frying process. It is also high in vitamin C and potassium due to the taro root.

Asian cuisine› Chinese cuisine

Dumplings

Origins and history

Wu gok is a traditional dish from the Guangdong province of China. It is often served during dim sum brunches and is a popular dish for special occasions.

Dietary considerations

Wu gok is suitable for non-vegetarian diets. It contains pork, mushrooms, and bamboo shoots. It may not be suitable for diets that restrict fat and calories due to the deep-frying process. It may contain allergens such as wheat and soy. It is a good source of protein and fiber, and high in vitamin C and potassium due to the taro root.

Variations

There are many variations of Wu gok, including those made with different fillings such as shrimp or chicken. Some versions are also made with a sweet filling such as red bean paste for a dessert option.

Presentation and garnishing

Wu gok can be presented on a large platter and garnished with scallions or sesame seeds. When making Wu gok, be sure to use a high-quality taro root to ensure a smooth and creamy texture.

Tips & Tricks

To ensure that the filling is evenly distributed, make a small indentation in the center of the taro ball before adding the filling. This will help prevent the filling from spilling out during the frying process. Additionally, be sure to use a slotted spoon or spider to remove the Wu gok from the oil to prevent it from becoming too greasy.

Side-dishes

Wu gok is often served with a sweet and sour dipping sauce. It can also be served with a cup of tea or a light beer. Some popular side dishes that go well with Wu gok include steamed dumplings, spring rolls, and stir-fried vegetables.