Crispy yam dumplings


Crispy yam dumplings – wu kok
Sweet mashed yam with moist meat fi lling, deep-fried to a crisp golden brown — a mouth-watering combination that is popular with the young and old!


Makes about 18 pieces
– Potato starch mixture 2 tsp potato starch + 4 tsp water
– Cooking oil for frying
– Prawn cracker sticks for garnishing

Yam dough
– Yam 200 g (7 oz), peeled
– Wheat starch 110 g (4 oz)
– Boiling water 70 ml (22/5 fl oz)
– Salt 2 g (1/15 oz)
– Chicken powder 3 g (1/10 oz)
– Sugar 5 g (1/6 oz)
– Five spice powder a dash
– Sesame oil a dash
– Shortening 90 g (31/5 oz)

Meat filling
– Minced pork 100 g (31/2 oz), blanched
– Chinese mushrooms 10 g (1/3 oz),blanched
– Minced garlic 1 tsp
– Chicken powder a pinch
– Sesame oil a dash
– Sugar a pinch
– Salt a dash
– Ground white pepper a dash


Step 1: 
Prepare yam dough. Slice yam and steam for about 45 minutes or until soft. Mash into a paste.

Step 2: 
Pour 70 g (21/2 oz) wheat starch into another mixing bowl. Add boilng water and mix until a smooth dough forms. Add to mashed yam and mix. Add remaining yam dough ingredients, except shortening and remaining wheat starch, and mix well.

Step 3: 
Add shortening and mix until well incorporated. Add remaining wheat starch and knead until a smooth dough forms. Set aside.

Step 4: 
Heat oil in a wok. Fry garlic until fragrant. Add blanched pork and mushrooms, followed by the rest of the meat filling ingredients. Fry until fragrant, then thicken with potato starch mixture. Set aside to cool, then cover with cling fi lm and chill in the refrigerator for 20–30 minutes.

Step 5: 
Divide yam dough into 18 equal pieces. Shape each piece to resemble a small bowl. Spoon fi lling into the dough and wrap to seal it. Shape into a ball and lightly dent the top. Repeat until all ingredients are used up.

Step 6: 
Heat oil in a wok. Deep fry yam dumplings until golden brown. Remove from heat and drain off oil.

Step 7: 
Garnish with prawn cracker sticks and serve immediately

Food: Crispy yam dumplings

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