Taro dumpling

Taro dumpling
Taro dumpling
Traditional Chinese	芋頭角
Simplified Chinese	芋头角
Hanyu Pinyin	yùtóu jiǎo
Cantonese Yale	wuhtáu gok
Literal meaning	taro dumpling
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	yùtóu jiǎo
Yue: Cantonese
Yale Romanization	wuhtáu gok

Taro dumpling
	Taro dumpling
Type	Dim sum
Place of origin	China
Main ingredients	Taro, ground pork
	Cookbook: Taro dumpling; Media: Taro dumpling;

Taro dumpling (Chinese: 芋角; Cantonese Yale: wuhgok) is a variety of dim sum served within Chinese cuisine.^[1] It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette,^[2] taro root dumpling,^[3] deep fried taro dumpling puff,^[4] or taro dumpling ^[5]

The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy.

References[]

^ "蜂巢炸芋角". chinabaike.com. Retrieved 6 September 2012.
^ "Wu Gok (Taro Croquettes)".
^ "The Best Taro Root Dumplings Recipe | Dim Sum Central". 23 January 2014.
^ "Wu Gok - Deep-Fried Taro Dumpling Puffs| Dim Sum Recipes".
^ "CHEWIE:How to Make Traditional Asian Recipes: How to Make: Taro Dumplings 芋頭角 Wu Gok". January 2012.

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[chinabaike-1] "蜂巢炸芋角". chinabaike.com. Retrieved 6 September 2012.

[2] "Wu Gok (Taro Croquettes)".

[3] "The Best Taro Root Dumplings Recipe | Dim Sum Central". 23 January 2014.

[4] "Wu Gok - Deep-Fried Taro Dumpling Puffs| Dim Sum Recipes".

[5] "CHEWIE:How to Make Traditional Asian Recipes: How to Make: Taro Dumplings 芋頭角 Wu Gok". January 2012.

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v t Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Annin tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Taro dumpling

See also[]

References[]