Monday, 10 August 2015

Fried Yam Puff (Wu Kok 芋角)

I don't own many cookbooks ... just a few handful which were bought many years ago. And this Dim Sum cookbook has been with me for more than 20 years. I recalled that I was so 'crazy' in making fried yam puff (Wu Kok in Cantonese) in the early years when I had this cookbook. I would make some for family gatherings cos I love fried yam puff.

After the birth of my kids, I seldom make dim sum at home. Occasionally would make those easy and less "tedious/hassle in cooking" like steamed Lo Mai Kai, fried Wanton, steamed/fried Siu Mai, Salad Prawn Dumplings etc. It has been a long long time since I'd last made fried yam puff. After when I'm finally done with it ... I was like 'Oh! look at the kitchen, what a mess' ... hee hee ... glad that these yam puff turned out OK even with my rusty skills :D



Recipe adapted from the cookbook - Quick & Easy Dim Sum Appetizers and Light Meals by Judy Law.

Below my slightly modified ingredients with notes in blue
Fried Yam Puff (Wu Kok 芋角)
(Makes about 10)
Ingredients
Filling:
225g Minced pork or chicken
(I used 200g of minced pork. Seasoning the meat with below and keep in refrigerator for about 1 hour)
1/2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon five spice powder
1 tablespoon rice wine (omitted)
Dash of pepper

60g black dried mushroom - softened & diced (40g Shitake mushroom)
60g big onion - diced (40g)
Carrot - some 30g diced carrot my addition 

To cook the filling:
1 tablespoon Cooking oil
60ml soup stock (I replaced with water + 1/2 teaspoon granulated chicken seasoning powder)
1 tablespoon cornflour
2 tablespoons Oyster sauce (vegetarian oyster sauce)

For the crust:
450g Yam
1 teaspoon cooking oil
Pinch of salt
2 tablespoon cornflour
Soup stock (I replaced with 100ml water + 1/2 teaspoon granulated chicken seasoning powder)

For coating the yam crust:
1 egg beaten
220g Panko breadcrumbs
2 tablespoons all-purpose plain flour
Some cornflour to dust fingers

Cooking oil for deep frying  (enough to cover the yam puff)

Method :
1) Heat wok/pan with medium heat, add cooking oil. Stir-fry the diced onions till fragrant (about 1 - 2 mins). Add the carrots, minced meat and mushrooms and continue to cook for about 2 - 3 minutes. Add oyster sauce.

2) Dissolve 1 tablespoon cornflour in the stock. Pour in, continue cooking and bring to a boil to thicken sauce. *Add 2 - 3 tablespoons of water if you preferred to have more sauce.  Remove from pan and set aside to cool.

3) To steam the yam: Peel the yam skin, clean and slice about 1.5 cm thickness. Arrange in steamer and steam under rapidly boiling water on medium heat for about 1/2 hour or till tender.

4) In a small pan, dissolve 2 tablespoons cornflour with 100ml water + 1/2 teaspoon granulated chicken seasoning powder. Cook in small flame. Bring to boil and let cool.

5) Drain any excess liquid and mash the yam while still hot. Mix in enough of the thickened soup stock (refer to step 4) and cooking oil to resemble thick mashed potatoes. Add salt and mix thoroughly.

6) Divide the mashed yam into 10 equal portions.
About 60g each, form into a round ball and flatten to form a 1/2" (1.5cm) thick round.
(It's easier to shape/handle the mashed yam when it's slightly cooled)
Dust your fingers with some cornflour to keep from sticking.

7) Place about 1 tablespoon filling in the center of the yam and close / seal the top. Roll and shape to form an oval shape with hands.
Coat with plain flour, then dip in egg liquid and roll in panko breadcrumbs.

8) In a frying pan/wok, heat cooking oil over medium-high flame.  Carefully drop in the yam puff and deep-fry for about 3 - 4 minutes or until golden brown.

9) Place the fried yam puff on a plate lined with kitchen towel to drain some excess oil. Serve immediately.

Suggestions :
° For variations, add green peas, sweet corn kennels, water chestnut, prawns etc. to the filling.
°Adjust the taste to your preference.

Enjoy and have a great week ahead ^-^!


Jom ! Let's go yum cha! Enjoy !



Also
Sharing this post with Cook-Your-Books #26 
Hosted by Joyce of Kitchen Flavours

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27 comments:

  1. Oh Nee 是道好好吃的点心来的。我喜欢。

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  2. This is one of my favourite...I am planning to make this too, Karen! Hopefully I have time to make this!

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    1. Hi Jozelyn,
      Hope you have time to make cos I know your homemade wu kok surely delicious!

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  3. Oh my! I love this 芋角so much!

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  4. Karen, this one is my favorite lah! Wow, I am impressed that you can make wu kok at home. I went for dim sum last weekend but they don't have have wu kok :(

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    1. Phong Hong,
      Thanks. I hardly make these cos too much work ... had this sudden craving over the weekends ^-^

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  5. Hi Karen, Your wu kok looks so delicious, this is one of my favourites! Thanks for sharing with BREE#12!

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  6. Hi Karen, Your wu kok looks so delicious, this is one of my favourites! Thanks for sharing with BREE#12!

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  7. Hi Karen,
    Your wu kok looks very, very delicious! It is one of my family favourites when we eat out at dim sum restaurants. Wish i could grab a few of yours! Yum!

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  8. Karen, woo kok is my favourite because I love yam. I am too lazy to make woo kok because of all the work involved. Whenever I go for dim sum, this is one item I never fail to order.

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    1. I'm with you Nancy. Wu kok is a must whenever we have dim sum at restaurants.

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  9. Mmmm...love this dim sum dish as well.

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    1. Yes, it's my fav and a must order dish at restaurants ^-^!

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  10. Hi Karen, Wu Kok is my must order Dim Sum. Mind sharing some with me? Yum yum.

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  11. My pleasure, Kimmy ... let's yum cha !

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  12. Hi Karen, This wu kok is also my favourite. Thanks for sharing the recipe, would love to try it one of these days!

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  13. HI Karen, this is one of my favourites too, would love to try your recipe too.

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  14. Wow! Karen your wu kok look so tempting!!!! I wish to tapao all ! Hehe..

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Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.