Imported from Instagram
Wu Gok Schnitty
A creative fusion dish that combines the lacy, crispy texture of Cantonese taro dumplings (Wu Gok) with a pork schnitzel. The pork is encased in a taro and wheat starch dough that blooms into a delicate, honeycomb crust when deep-fried.
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Ingredients
- 90 g wheat starch
- 7 g sugar
- 4 g salt
- 100 g hot boiling water
- 60 g butter
- 3 g baking powder
- 190 g taro flesh (peeled skin and hard exterior removed)
- 1 pork chop (flattened to 1cm thick)
- neutral frying oil (for deep frying)
- kewpie mayo and creme fraiche (mixed for 'kewp fraiche' dipping sauce)
- chilli oil (for serving)
Steps
- 1
In a heat-proof bowl, combine the wheat starch, sugar, and salt.
- 2
Par-cook the starch mixture by adding 100g of hot boiling water. Stir thoroughly to distribute the water and hydrate the starch.
- 3
Once the mixture is cool enough to touch, add the butter and baking powder. Knead until a smooth dough forms.
- 4
Prepare the taro by dicing the flesh into 1cm cubes. Steam the taro, covered, for approximately 20 minutes until very tender.
- 5
Mash the steamed taro as finely as possible while still hot.
- 6
Combine the mashed taro with the wheat starch dough. Knead until the mixture is completely homogenous. Cover and set aside.
- 7
Flatten the pork chop until it is 1cm thick.
- 8
Roll the taro dough out until it is 0.5cm thick. Place the pork chop on a sheet of dough and press to adhere.
- 9
Flip the chop and encase the other side entirely with another sheet of dough. Pinch and press the edges to seal the pork inside completely.
- 10
Heat frying oil to 160-170°C (320-338°F). Test the temperature with a small piece of extra dough: if it disintegrates, the oil is too cold; if it does not bloom, it is too hot. At the correct temp, it should bubble and bloom.
- 11
Carefully drop the encased pork chop into the oil. Fry until the exterior is golden brown and the dough has bloomed into a lacy texture.
- 12
Remove from the oil and drain. Serve immediately with a side of kewp fraiche and chilli oil.
Notes
The 'kewp fraiche' is likely a mixture of Kewpie mayonnaise and crème fraîche. Testing the oil with a scrap of dough is essential to ensure the honeycomb 'bloom' characteristic of Wu Gok occurs correctly.
Nutrition per serving
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