Taro Dumplings | Wu Gok

Wu Gok is deep-fried gluten-free dumplings stuffed with minced shrimp. I call them "tiny shaggy pies." There are two essential ingredients in this recipe: taro root and wheat starch. They can’t be substituted. Both of them can be found at H-Mart, Ranch 99, and MT Supermarket in Austin. There are two distinct types of taro available at the stores — smaller (the size of potato) and larger (a pineapple size). Besides the size, they are different in taste and texture. Smaller taro is white when sliced, and its texture is tender and slimy. Larger taro is white with pink fibers, and its texture is firm, similar to a potato. The one with pink threads is our taro for this recipe. Sometimes it is sold whole — already peeled, cut into smaller chunks, and vacuum-packed. We don’t need much, so the second option looks more attractive. Wheat starch can’t be substituted with either wheat flour or corn starch. It’s a by-product in the manufacture of wheat gluten. Like wheat flour, it is made of wheat but doesn’t contain gluten. It doesn’t contain gluten, just like corn starch, but its thickening power is twice lower.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and mince shrimp. Wash and finely chop scallions. Combine shrimp, scallions, pepper, soy sauce, and sake. Let marinate for 15 minutes.

Step 2

Add starch to the mixture, mix well. Heat avocado and sesame oil on the skillet over medium heat and saute shrimp mixture until cooked, for a few minutes. Transfer into a small bowl and let cool to room temp.

Step 3

Slice taro 0.25" thick.

Step 4

Steam taro slices for 20 minutes until soft.

Step 5

Combine wheat starch and boiling water and mix well to make a paste.

Step 6

Mash steamed taro or press it through the sieve.

Step 7

Combine all the ingredients for the skin to make a homogenous paste.

Step 8

Fill a frying pan with enough oil to submerge dumplings 1" in diameter. Preheat oil to 380F-390F.

Step 9

Divide taro paste into 12 portions. Fill each portion with 1 tbsp of stuffing. Slightly wet your hand with cold water to make this step easier.

Step 10

Deep-fry dumplings making sure the temperature is between 375F and 390F. Place cooked dumplings on a cooling rack. Serve warm and crispy, as soon as they are ready.

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