This is a super awesome dumpling. Favorite dim sum dumpling of MANY. The Chinese get some things right and it's REALLY right. No messing around. Course. Wu Kok gets some help from the taro, being this versatile root vegetable that has a delicate 'twang' to it. It can make you look really good, when you know how to use it. How else can you explain the 'bird nest' quality from frying it in Ling's recipe. The taro is pretty awesome. I would say, although I have limited experience eating it, taro is like plantains. If you grow up and you have taro and/or plantains, you're lucky.
Love all your videos! You make everything look so easy. I already made your char Siu and lo bok go recipe which was DELICIOUS! This will be my next attempt. Thank you for teaching your recipes!!
Well done Ling. I so enjoy each of your video posts. Your positive & perky demeanor during the instruction, makes watching all the more enjoyable. Your niece(s) & nephew(s) are lucky to have such a Super Auntie who takes the time to give them their honorable mention.
I live in Vancouver Canada where we have tons of Dim Sum places, but lately I’ve noticed many places don’t seem to serve this anymore. It’s one of my favorite too.
Aww…I gladly that this as a compliment😊Unfortunately I don’t have a cookbook, but I wished some day I could publish one. Otherwise you can check out all my other 78 videos on YT😉
Mine always falls apart when frying, could you give more details about how to fry? How do you know it was 175c? Some recipe calls for stopping the heat when frying...
wow! Very good. Thank you. Any reason why potato starch is used as a thickener for the filling instead of corn starch? Or would corn starch do just nicely.
Great video! I need to make this but what is the closest thing to wheat starch? Is that the same thing as flour? It just looks supper white and fine like a supper bleached cake flour or something. Would wheat starch be labeled at something els possibly ?
Thank you very much for this recipe can you make another video for all mistakes or tips to do it correctly like you ? And can I replace taro with potato
I’ve only used potatoes to make potato croquettes but not this dish. As for your request I’m afraid it’s impossible for me to full fill because I don’t have a camera crew or kitchen crew. I film,edit,cook,organise and wash all by myself. There’s only so much so I can do. If I’m lucky,hubby would walk in and lend his precious hands for no more than 10minutes. Moreover these Taro aren’t cheap, it doesn’t make sense to buy and fail them and throw. Plus we can’t stuff ourselves too much with these dumpling. Hope you understand. Thanks for watching my video🙏
@@lingscookingescapade of course I will understand that’s fine thank you anyway I made it today with potato it turned to be very oily and heavy I couldn’t eat it But I will buy taro and try but what if the taro has water inside or what happened today with me is it was runny and opened in the hot oil so I put more starch paste and then I put flour i absolutely ruined it 😀 however was crunchy too but I will do it again some as you done but please 🙏🙏🙏🙏tell me the solution for runny paste what should I do ?
@@lingscookingescapade Thanks Ling. Made these and verdict from everyone - very good 👍👍. Only thing is you must eat when it is freshly done. Cannot wait till later because it becomes soft. Also I couldn’t achieve the “bird nest” effect 🤔
I’m not sure what other kind of vegetable are you planning to use? I’ve not tried using other ingredients but this specific recipe/method is made for this dish😉
I often eat WUTHAO KO when I stay in Hong Kong. I'm very exciting make it by my self, and I found you... Its seems I can change the pork with beef... Thank you for Wu Ko video
This is a very tricky dish to make, takes lots of practice 😬Try google wheat starch & potato starch so you get a better understanding, thanks for watching!
Hi,frozen taro is very tricky because it has too much water content😬You can try though😉The results might not be as good as using fresh ones. Thanks for watching🙏
I tried this taro recipe in other videos a few times but didn't succeed. Or not fluffy or it breaks apart. I'll try your recipe. But if I don't have lard, can I use butter,or shortening or pig fat...!Wish me luck.
Thanks for watching! I’ve not tried with either corn/tapioca starch. Normally wheat starch is used in this particular dish😉 This is a very tricky dish to make,so I personally wouldn’t change the required ingredients.
Please follow as shown on the video however this dish requires a lot of experience and practice and understanding of the temperature of your own oil when frying😉
Hello Ling, I tried making this today. The boiling water was too much so turned it into a paste so needed to add more wheat starch. Then I didn’t get the honey comb when frying it. What did I do wrong?
It would be cool if you could talk a little more about the ingredients. Like give any back story for why it’s being used or possible substitutions since it can be challenging to find them in a lot of areas.
Than you for sharing! I have few question. Is rice starch the same as wheat starch? If not can I replace wheat to rice? Where can you buy wheat starch?
How do you guys like the new intro?🙏
It is good.
It's great! It gives people an at-a-glance view of the types of dishes you cook and draws them in to want more.👍
@@dianeswaddle701 It shows what is being cooked and makes you see if you want to watch it.
Thank you!
Thank you!!
My new favorite channel learning a lot entertaining and enjoyable
Aww….thank you so much!
Selalu menginspirasi resep c Linda dg kreasi yg menarik......ingin segera bikin.....mksh
Thanks for watching!🙏
thank you so much for sharing your recipe , they look easy to make and look so yummy 🥰😋
Thank you!
I love your video. I love how you present it, so simple, not complicated. Thanking you.
Aww…..thank you so much!🙏😘
Enjoy watching your video because this is one of my favourite yum char snacks. Always wondered how to get that crust. Thanks for sharing.
Always a pleasure!
thanksyou for sharing your best recipes.
beautiful dumplings yam
It’s my absolute pleasure!😘
This is a super awesome dumpling. Favorite dim sum dumpling of MANY. The Chinese get some things right and it's REALLY right. No messing around. Course. Wu Kok gets some help from the taro, being this versatile root vegetable that has a delicate 'twang' to it. It can make you look really good, when you know how to use it. How else can you explain the 'bird nest' quality from frying it in Ling's recipe. The taro is pretty awesome. I would say, although I have limited experience eating it, taro is like plantains. If you grow up and you have taro and/or plantains, you're lucky.
Thanks for watching!🙏
My favs love it.. you make do easy to make
I can have 4 at a time🙈🙈🤣🤣
I like wu kok, thank you for your recipe, it looks so delicious ❤
Aww…thanks for watching!🙏
Love all your videos! You make everything look so easy. I already made your char Siu and lo bok go recipe which was DELICIOUS! This will be my next attempt. Thank you for teaching your recipes!!
Aww….thank you! It’s my absolute pleasure to share😊
it looks delicious! thanks for sharing very detailed and clear i enjoy watching it🥰
Aww…..thank you so much for watching!
Look soo delicious I love it 😋😋😋👍
Aww….thanks for watching!🙏
Wow wow wow you’re amazing ❤
Aww….thank you so much for your kind words
Wow i just want to say wow they are look so good. Thanks so much for your video.
Thank you for watching!🙏😘
Well done Ling. I so enjoy each of your video posts. Your positive & perky demeanor during the instruction, makes watching all the more enjoyable. Your niece(s) & nephew(s) are lucky to have such a Super Auntie who takes the time to give them their honorable mention.
Aww….thank you so much for watching!🙏😘and compliments,I really appreciate that☺️Nelson!
Look so YUMMY and so BEAUTIFUL Thank you for sharing it ❤❤❤🙏👍
Thank you very much!🙏
Awesome presentation, thank you
Thank you!🙏
Tq sharing video make taro
Always a pleasure!😘
Outstanding.
Aww….thank you so much for watching!🙏
It looks so delicious! Thanks for sharing!
It’s my absolute pleasure!
Seems yummy. Thanks for the complete recipe!!!!!
Thank you! It’s my pleasure!!☺️☺️
I have just tried your recipe but I cannot get the honey comb.What went wrong.Please help.
@Ling’s
Thanks for sharing.
You are most welcome!☺️
Love your cookings... well explained.. keep it up !
Thanks for watching!
❤ love adding green peas and carrot
@@joeyong1418 Definitely nice!
Not that many Americans know about this dim sum. It's one of my favorite and it's delicious.
Thanks for watching!🙏
I live in Vancouver Canada where we have tons of Dim Sum places, but lately I’ve noticed many places don’t seem to serve this anymore. It’s one of my favorite too.
Looks so yummy & easy to follow .Hv subscribed ..Will try out
Aww….thank you so much🙏Yeah give it a go💪🏻
Amazing
Thanks for watching!🙏
Good channel! Thanks!
Thanks for watching!🙏
Looks so delicious Chooi Ling, thank you for sharing your video with ❤️😊💕
Thanks for watching Hun!🙏😘
Love it I’ll try it thanks
อือฮื้ออออ น่าทานมากๆค่ะ
That looks and sounds sooo good!!!
Thanks for watching!🙏
@@lingscookingescapade Just wondering if I can shape them ahead of time, freeze or refrigerate them until ready to fry? Will it hold its shape?
@@merika206 No recommended to freezer in advance, it’s not about the shape, it about the bee hive effect😉You can freeze the filling though.
@@lingscookingescapade Thanks! Yes that beehive is important!
i like how you explain the procedure.very clear.thank you. from philippines
Aww….thanks for watching!😘
Looks delicious. I’ll try it
Thank you!!🙏🙏Yeah give it a go💪🏻
Thank your for the detailed , question can I freeze it and fry later??
Thanks for watching. Not recommended to freeze and fry later😉
How do I get or buy YOUR COOK BOOK?
I LOVE THE WAY YOU'RE SHOWING HOW TO DO IT
Aww…I gladly that this as a compliment😊Unfortunately I don’t have a cookbook, but I wished some day I could publish one. Otherwise you can check out all my other 78 videos on YT😉
I'II will try to make it 🙏😍👌
Thanks for watching! Go for it!💪🏻
I like it. I like dumplings even if it is steam or fried.😋😋😋
Thanks for watching!🙏
Growing up eating this food. .. looking forward to do my self.
Thanks for watching!🙏 Go for it!💪🏻
Mine always falls apart when frying, could you give more details about how to fry? How do you know it was 175c? Some recipe calls for stopping the heat when frying...
Use a thermometer to test the oil😉Slowly dip the WU KOK in the oil.
Wah! Great puffy crust. Just like at the dim sum restaurants.
Aww.... thanks for your kind words🙏🙏
wow! Very good. Thank you.
Any reason why potato starch is used as a thickener for the filling instead of corn starch? Or would corn starch do just nicely.
Thanks for watching! You can use cornstarch 😉
Thanks for the receipi.
Can i replace yard with something else of left the yard behind?
It’s a pleasure! You can use vegetable based shortening 😉
Hi. Can i use butter or margarine instead of lard or shortening? Thanks
Very nice 👌 👍 I am vegetarian but I will try with veg chicken I like your recipe thank you so much can you make more vegetarian DIM SAM video
Thanks for watching!🙏I will definitely KIV your request😉
Amazing technique 🤤🤤🤤
Thanks for watching!🙏
Good Morning Chief, can corn stretch be used if wheat starch is not available?
Morning…unfortunately no😉
💕thanks for sharing. One of my 😍
Thanks for watching and it’s my pleasure!🙏
Great video! I need to make this but what is the closest thing to wheat starch? Is that the same thing as flour? It just looks supper white and fine like a supper bleached cake flour or something. Would wheat starch be labeled at something els possibly ?
Thanks for watching! I’m afraid there’s no substitute for wheat starch in this particular dish😉
Delicious 👌 thanks 🙏
Thanks for watching!🙏
Looks so yummy. Loved it. Fully watched my friend. 👍🏻
Thanks for watching!!🙏
Can you please show me the picture what kind of wheat starch did you use? Thank you
Thanks for watching! Unfortunately I can’t attach pictures on TH-cam comments. You can try google, thank you!
Thank you very much for this recipe can you make another video for all mistakes or tips to do it correctly like you ? And can I replace taro with potato
I’ve only used potatoes to make potato croquettes but not this dish. As for your request I’m afraid it’s impossible for me to full fill because I don’t have a camera crew or kitchen crew. I film,edit,cook,organise and wash all by myself. There’s only so much so I can do. If I’m lucky,hubby would walk in and lend his precious hands for no more than 10minutes. Moreover these Taro aren’t cheap, it doesn’t make sense to buy and fail them and throw. Plus we can’t stuff ourselves too much with these dumpling. Hope you understand. Thanks for watching my video🙏
@@lingscookingescapade of course I will understand that’s fine thank you anyway I made it today with potato it turned to be very oily and heavy I couldn’t eat it
But I will buy taro and try but what if the taro has water inside or what happened today with me is it was runny and opened in the hot oil so I put more starch paste and then I put flour i absolutely ruined it 😀 however was crunchy too but I will do it again some as you done but please 🙏🙏🙏🙏tell me the solution for runny paste what should I do ?
I’ve been searching for this recipe. So glad I found you. Sending all my love and support from Kentucky! I just subscribed!
Aww....thank you so much!!🙏😘
What kind of lard do you use? Any ideas for substitution? Thanks
Hi,it’s pork. You can substitute with vegetable based shortening😉
Hello...I'm wondering if I can use butter instead of lard? Thank you for your help and time.
Thanks for watching! Unfortunately not butter but you can use solidified vegetable oil instead of lard😉
@@lingscookingescapade ok..thank you
Kelihatan enak👍Apakah bisa diganti dgn minyak sayur?
Hello! How many Dumplings can you make with this resipe??
Thank you for posting.
Can you advise please? I can't get wheat starch in Canberra, Australia - will this work using cornstarch, or potato starch?
Unfortunately only with wheat starch,so sorry!
You can certainly get them at most of the Asian groceries shops
Will try! Can you use butter instead of larch.
Not really recommended but you can use solidified vegetable based shortening😉
If the taro dough turned out too “wet”, any ways to salvage it? Add more uncooked wheat flour?
To be very honest, that would very tricky. Adding more flour might change the outcome of the dish😬
Nice 👍
Thank you!🙏
Binge watching your cooking channel and this is making me very hungry. Your recipes are so insanely yummy..
Aww….thank you so much for your compliments Maria🙏 I hope you didn’t lick your screen🙈😅
@@lingscookingescapade I almost drooled on my screen😋 wish you could send some over!
Thank you for your vdo 🙂
Is the wheat starch same kind as what we use for har gow?
Thank you! Yes, correct!
😊😊 will try. Keeping up with nice vdos🤗
@@jackieprap Thank you and I will💪🏻
Hi Ling I might be going crazy but did you have a pandan chiffon cake recipe up recently? Just can’t find it in your videos again.
@@lingscookingescapade oh thank you so much it’s such a good recipe!
@@lingscookingescapade sorry Ling was there coconut milk in your recipe I thought I saw that last time I baked it?
@@aimzf9230 Sorry I missed out on the coconut milk, I’ve just published a new video on the Pandan Chiffon Cake😉
Thank you cant wait to try making these! 😅
You are welcome!!
Henry shouldn’t have any problem with these👏👏💪
Hi Ling, can we make these wu Kuok in advance ? As in make today and fry tomorrow ?
Recommend only the filling in advance. Wrap and fry the day itself is better because this dish is very tricky😉
@@lingscookingescapade thank you my dear.
@@lingscookingescapade
Thanks Ling. Made these and verdict from everyone - very good 👍👍. Only thing is you must eat when it is freshly done. Cannot wait till later because it becomes soft.
Also I couldn’t achieve the “bird nest” effect 🤔
Hello, if the yam taro is cold it is still crispy or not? Tq..
I’m afraid it won’t be as crispy as when served hot😉
WOW 👍👍👍
Thanks for watching!🙏
Hi, is there any other kind of starch that would work to replace the Wheat starch ? They look so good....
Thanks for watching!🙏 Wheat starch is a must in this dish😉
Ok, i have to try these, thanks.
Is lard can be avoided lings?
Yes, you can substitute with vegetable based shortening😉
@@lingscookingescapade it is a must is it, will try to find out
Is it possible to achieve the same crunchy coating texture without using taro?
I’m not sure what other kind of vegetable are you planning to use? I’ve not tried using other ingredients but this specific recipe/method is made for this dish😉
@@lingscookingescapade Like potatoes? As I couldn't find Chinese taro around me unfortunately.
I often eat WUTHAO KO when I stay in Hong Kong. I'm very exciting make it by my self, and I found you... Its seems I can change the pork with beef... Thank you for Wu Ko video
Aww…thank you so much!🙏And it’s my absolute pleasure!😘
what can we use instead of lard?
Thanks for watching!🙏 Solidified vegetable oil😉
Hi what is the difference between wheat starch and like potato starch. I tried the tarp and it didn’t get this crisp web on the outside 😢😢
This is a very tricky dish to make, takes lots of practice 😬Try google wheat starch & potato starch so you get a better understanding, thanks for watching!
Thanks for response. Appreciate it
Can these be made ahead of time- everything but the frying? I'd like to make Saturday but fry Sunday AM
The Taro dough can be made a day before but not wrapped with the filling😉
If there is no yard what can be replaced? Thank you
Thanks for watching!🙏Solidified vegetable oil😉
@@lingscookingescapade thank you more power your channel
Hi love can I use a frozen taro coz not easy to find out the fresh taro at my area thanks
Hi,frozen taro is very tricky because it has too much water content😬You can try though😉The results might not be as good as using fresh ones. Thanks for watching🙏
@@lingscookingescapade hi thanks for reply
I tried this taro recipe in other videos a few times but didn't succeed. Or not fluffy or it breaks apart. I'll try your recipe. But if I don't have lard, can I use butter,or shortening or pig fat...!Wish me luck.
Thanks for watching! You can use shortening. This particular dish is extremely tricky and needs lot of experience so good luck!
We got no dim sum in AZ and I miss taro shrimp!!!
Thanks for watching!🙏 Why not give it try💪🏻
Thank you
It’s my pleasure!
mine got stuck on the spider strainer, ruined my bird's nest affect! do you know where i went wrong? 😣
You have to gently press the bottom of the spider strainer against a surface to release the WU KOKs😉
@@lingscookingescapade I will try that! thank you
Can you freeze them before they are cooked?
Thanks for watching! Unfortunately no😉
Can I substitute the wheat starch for corn starch or tapioca starch? I cannot find wheat starch easily in my country
Thanks for watching! I’ve not tried with either corn/tapioca starch. Normally wheat starch is used in this particular dish😉 This is a very tricky dish to make,so I personally wouldn’t change the required ingredients.
How do I get the honeycomb effect? Mine is just plain brown. Thanks for the reply.
Please follow as shown on the video however this dish requires a lot of experience and practice and understanding of the temperature of your own oil when frying😉
I don’t think I’ve seen wheat starch before. I have seen corn starch and potato starch. Would these substitute well?
Thanks for watching!🙏 I’m afraid there’s no substitution for this particular dish😉
Is there another name for wheat starch? Never heard of it.
Thank for watching! 🙏 Tang Mein in Chinese😉
Hello Ling, I tried making this today. The boiling water was too much so turned it into a paste so needed to add more wheat starch. Then I didn’t get the honey comb when frying it. What did I do wrong?
Sorry for the delay in replying,having problems with my notifications🙈Does your taro has a lot of moisture?
Hello! Can these be frozen in raw form? I’d like to make the full recipe but fry them in smaller batches of 4 or 6. Thanks!
Thanks for watching! The filling can be frozen but not the dough, best fry straight after wrapping😉
Can I use cornstarch if I don't have wheat starch.
Unfortunately no, I’ve only used wheat starch for this dish😬so sorry!
May I know can I pre prepared the dough 1 day earlier ? Can I still get the HONEY COMB CRUMBS?
Not recommended😉I normally make the dough and fry immediately.
Looks fail proof like easy & peasy to try. Would like to know if the taro weight is after peeling or with peel? Thanks for sharing this recipe
Thanks for watching! The weight of the taro is after peeled.😉
Thanks for the recipe! I unfortunately didn’t get the honeycombs effect, will try it with fresh taro and adding more lard
Thanks for watching!🙏
Hello Ling, do we need to add 5 spice powder?
Don’t need to,if you don’t wish to😉
Is that tang mein flour
Correct! 👍🏻👍🏻
Can we steam instead of fried
Thanks for watching! Unfortunately no, it will not work for this dish I’m afraid😉
It would be cool if you could talk a little more about the ingredients. Like give any back story for why it’s being used or possible substitutions since it can be challenging to find them in a lot of areas.
Thanks for watching!🙏Unfortunately there’s no substitutions on the Taro recipe itself except for lard,you can use vegetable based shortening instead.
Love taro puffs....anyway what is wheat starch ? Is it all purpose flour ?
It’s not all purpose flour. Kindly google for clearer pictures 😉
Than you for sharing! I have few question. Is rice starch the same as wheat starch? If not can I replace wheat to rice? Where can you buy wheat starch?
Both are different so you can’t replace it. You can get wheat starch from oriental supermarkets😉Thanks for watching!🙏
@@lingscookingescapade can i replace witj corn starch instead?
@@jojovv5854 I’m afraid not😉
Can this filling turn to dessert filling?
Like red bean paste or lotus paste
I haven’t tried it before,let me know if you do try out😉