Thursday, 23 July 2015

Wu Kok (yam puff)

This is one of the must have item when having dim sum. This is my first attempt so its not too bad !
Serve them hot ...... crispy crust and yummy filling!   Enjoy with a cup of hot Chinese tea!

Ingredients for the filling:
  • 300g-400g pork, diced
  • 1 onion, diced
  • 2 tbsp oil
  • 11/2 tbsp light soy sauce
  • 11/2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil 
  • 1 tbsp corn flour}
  • 1/4 cup of water}combine well
  • 1/2 cup of frozen green peas
Ingredients for yam pastry:
  • 700g yam, sliced thinly
  • 20g sugar
  • 90g wheat starch flour (tang mein)
  • 130 ml hot boiling water
  • 150g shortening 

To prepare the filling: heat the oil in a non-stick pan, fry onion until soft then add in pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas and mix well. Dish out and leave aside to cool before use.

To prepare the yam pastry: Steam yam till soft, mash while still hot, add in sugar and mix well.  Set aside. 
Combine hot boiling water and wheatstarch, stir well till smooth, mix in with the mashed yam. Add in shortening till well combined.  (The dough is a bit sticky and soft at this juncture). Cover and  chill dough in the refrigerator for about 50 mins. to 1 hr.
Pinch off about 50 gm dough, form into a ball, flatten with your hand and wrap up with about 2 tsps of filling, seal the edges and shape into an oval shaped dumpling.
Heat oil in wok under high heat, once boiling, reduce to lowest heat, gently put in the dumplings, return heat to medium and deep-fry the dumplings till golden brown.
Drain on kitchen absorbent paper and serve immediately. Makes about 20 puff. 

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