The Most Delicate Dumpling Taro Puff Wu Gok Recipe
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I love Taro … especially Taro-flavored frozen yogurt with canned lychee 😋
Is that wetland taro, or dryland taro?
Your recipes are so careful, but still very easy to follow. I’m sure you put a lot of work into them. Thank you!
Wow, I've never seen, or heard of these before (sadly), but boy, do they look, and sound good 🙂
Great presentation Mandy. Always good to see you.👍👍👍👍👍👍
Insightful video. I just want to know best how people split their pay, how much of it goes into savings, spendings or investments. I'm eligible and earn nothing less $150k per year, but nothing to show for it yet
Could you possibly use taro
When is was in Xi'An they made it as dessert with purple sweetpotatoe, now i know how they made the crust !
Marvelously done. Cheers when you describe things in such a accurate and understandable manner!
This looks insanely complicated and unless it's the best thing ever eaten I doubt it's worth it.
Amazing recipe, as always! Here they are called fu gok (I call them "hairy footballs", lol) and they are one of my favourites at dim sum. Your filling looks delicious.
I can't sleep 😴 💤
Perfect
Thank you.
Can you freeze the dough and use for later? With such a large taro root, this seems perfect for making a large batch of dough once and then freezing portions.
My favourite dim sum! I thought some chemical raising agent was needed to get the crispy wispy crust, amazing to see it’s not.
Thank you Soup!!
Now with the recent economy, To get Financial FREEDOM you have to be making money while you're asleep.
Mandy, thanks so much for the great tips, taro puff is so yummy.
Amazing work!….im actually considering making this
Mindy wow!!! this recipe looks interesting and delightfully delicious. Thank you so much for the wonderful detail information and placing complete recipe in description box area below video. Love from Ky.
It's probably silly but I enjoy when creators mention things like having arthritis especially when young, I have fibromyalgia and it makes me feel less alone and seen 😂😭? Also for the taro needing to sit 24 hours my best guess scientifically would be that the starches have to absorb the oil and it takes time, and if you don't the fat such as lard just releases into the frying oil BUT when it's in the starches it expands instead sort of like micro popcorn???
The dough lost its fertility!
I will give it a go on the weekend, i'll let you know how it went. Never made before.
Fantastic presentation! I have done a couple of batches with varying results. My main problem is the temperature to deep fry. Just got a instant read thermometer to set my outdoor pizza oven, will use it during my deep frying of my taro croquettes. Thank you Mandy!
Yayyyy! These are my favorite 😁
Wow! They look magnificent, delicate and delicious. You are an amazing Chef, Mandy. Thank you for sharing this Dim Sum Recipe with all the important tips to make them perfect! Also, your lipstick is wonderful and how it stays on without smearing is a mystery…your beauty secret. 🤭LOL! 💜
That crunch sounds better than any restaurant version! If you do plan to serve them later, how do you avoid oil pooling at the bottom?
👍💜👍💜
O.O Ooooooooooooooooooooooooooooooooooooooooooooooooo THANK YOU!
What a fun method!
Oh Mandy…… I have to stop watching your videos late at night, makes sooooo hungry for your delicious recipes. Also is there any chance you could do recipe videos for “Honey Chicken “ & “San Choy bow” the chicken is very popular here in Australian Chinese restaurants. Thanks
Ooh the crunch! Another delightful and delicious treat. We enjoy taro very much from a beverage to a delicious treat you've prepared for us Thank you, Mandy we know what we are having tomorrow evening 👌😋!!!
Ooh Happy dance….
You are the best to explain the recipes …. Thank you
What country do you live ?
Thanks for the video. I never had this version of dumplings before it looks very interesting. I might have to try and find the ingredients so I can make it
This is my favorite dim sum item. I always wondered how the crust was made. Thanks.
One of my favorites from the pastry shop that closed!!
I know I won't get that puff fluffy texture, but I wonder if these could be done in an air fryer. Wo Gok is a dim sum favorite in my household.
I wonder if a sweet version might be good with fruit as the filling.
It would be nice if your husband was in one of your cooking videos with you
Ductility, retrograde, this is a science channel lol
Ohh, my fave taro puff! I want to cook it now! Love your sharing great and amazing recipes, it amazes and inspired me because I love all Chinese foods since childhood and want to learn more from your way of how to cook them. Thank you Chef Mandy for sharing your knowledge. Love the steamed recipes for my coming food business because I don't have budget to buy an oven. Can you suggest from your recipes which are good for steaming for business? Thank you and take care Che! I'm your silent watcher from the Philippines 🥢🍜🥢🍜
看完后就一个想法，有些钱还是得给别人挣得，哈哈哈，我决定去店里吃的。谢谢分享, you are amazing 🎉
I didn’t wait to watch the video before saving this to my recipe playlist. This is my absolute favorite dim sum, so I am so excited to try this now that I’ve moved into an area with no good dim sum. 🥺