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
Below my slightly modified ingredients with notes in blue
Fried Yam Puff (Wu Kok 芋角)
(Makes about 10)
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:
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)
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.
° 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 !
Linking this post to Best Recipes for Everyone August 2015 Event Theme: Dim Sum organised by Fion of XuanHom's Mom Kitchen Diary and hosted by May of 厨苑食谱 @ mayck-law.blogspot.com.