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.

Woo Kok/ Yam Puffs

600gms steam yam
100 gms shortening/ lard
100gms wheat starch/ dim sum flour (mix with 100 ml boiling water to  mix till combined, mixture will be lumpy)
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.

Mash the yam while it's hot and.    add in the salt,sugar, five spice and sesame oil. Mix well . Slowly add boiling into the wheat starch. Do not add all at once. Use chopsticks to mix into 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.

1 comment: