Hong Kong
Wu gok
Arbi in a lace jacket. It cleans up very well.
110 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original547kcalsame
11 gproteinsame
6 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Steam the arbi for 20 minutes until completely soft, then mash until smooth while hot.
- 2Pour 1/4 cup boiling water over the wheat starch, stir, then work it into the taro with the butter, sugar, salt and five spice. Chill 30 minutes.
- 3Fry the shallots and garlic in 1 tsp oil, add the pork and shiitake and cook until the pork has no pink. Add the sauces and the cornflour mixed with 2 tbsp water and stir until thick. Add sesame oil and cool.
- 4Divide the taro dough into 12. Flatten each in your palm, add a spoon of filling and close into an oval. Chill 15 minutes.
- 5Heat the oil to 180°C. Fry 2 or 3 at a time, lowering them gently with a slotted spoon, for 3 to 4 minutes.
- 6Drain on a rack and serve hot.
Serve it like this
Arrange three on a small plate lined with paper so the lace stays crisp.