Taro Puff

Taro Puff (Simplified/Traditional Chinese: 芋角; Pinyin: Yù jiǎo; Cantonese: wuh gok) is a Cantonese Dim Sum item: mashed taro dough wrapped around a savory pork or shrimp filling and deep-fried until the exterior forms a lacy honeycomb crust.

Characteristics

Outside is brittle and net-like; inside is creamy taro with a hot savory core. The contrast—shatter crust, soft mash, seasoned meat—is the point of the dish. It is distinct from pan-fried Taro Cake slices and from sweet Taro Paste (芋泥) desserts on Fujian/Taiwan menus. Spice may include five-spice or a mild curry note in some kitchens, but many teahouse versions stay gently savory.

Ingredients (overview)

Cooked mashed taro, wheat starch or similar binders, fat for a pliable dough, and a pork and/or shrimp filling with seasonings. Pieces are shaped into small footballs or triangles and deep-fried until the surface webs. Oil temperature control is critical for the honeycomb look.

History and culture

Wu gok is a standard yum cha tray item on Dim Sum, Guangdong Food, and Hong Kong Food, served alongside Har Gow, Siu Mai, and Char Siu Bao. Fried dim sum baskets often arrive later in a meal or as a richer counterpoint to steamed dumplings. The dish showcases Cantonese teahouse frying skill rather than home weeknight cooking.

Serving and variations

Served hot from the fryer; the crust softens if held too long. Filling ratios and spice blends vary by restaurant. Compare Taro Cake (steamed/pan-fried savory cake) and Taro Paste (sweet paste) to avoid name confusion.

Because the honeycomb crust softens quickly, carts prefer to fry in small batches. Diners who want maximum crunch ask for freshly fried pieces rather than tray-held ones. The dish rewards hot service more than most steamed dumplings on the same table.

See also

• Dim Sum
• Taro Cake
• Taro Paste
• Har Gow
• Siu Mai
• Char Siu Bao
• Phoenix Claws
• Guangdong Food
• Hong Kong Food
• List of dishes (A-Z)