Monday, 6 July 2015

Woo Kok/ Yam Puff

With char siew as a filling, Woo Kok is a dim sum  available at restaurants. A successful Woo Kok will have the honeycomb effect and very crispy. Shortening or lard and wheat starch is added to the steamed and mashed yam and kneaded to a dough. Filled
 with char siew and deep fried in very hot oil. It's very challenging to do this recipe.

Homemade Woo Kok or Yam Puffs

Woo Kok/ Yam Puffs

600gms steam yam
80gms shortening/ lard
100gms wheat starch/ dim sum flour (mix with boiling water to a dough, less than 100 ml.)
1/2 tsp salt
1 tbsp sugar
1/4 tsp 5 spice powder
1/2 tsp sesame oil

Filling: 300 gms char siew ( diced)
1 small onion( chopped)
Sauce for filling: 1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp water1/2 tbsp corn flour
Mix the sauce together and leave aside for use later.

Method for the filling:
First fry the  onion till translucent then add the char siew, fry for a while add in the sauce and stir till combined. Add in some chopped spring onion.

Method: Mash the yam while it's hot and add in the salt,sugar, five spice and sesame oil. Mix well and add in the wheat starch. Knead to a dough and add in shortening. Knead till everything is combine. 
Divide the dough into 20 pcs and shape into a bowl. Spoon a spoon of filling and shape into a egg shape or round balls.
Heat up a pot of oil and fry the Woo Kok till golden brown. Remember the oil must be very hot or you won't get the honey comb effect.

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