Wu gok

Wu gok is a Cantonese dim sum taro puff, usually filled with pork and mushrooms and fried until the mashed-taro crust becomes lacy and crisp. It belongs near dumplings, but its crust behaves more like a fried croquette than a thin wrapper.[1][2]

Wu gok is one of those dim sum pieces that looks fragile but eats like engineering: a soft taro shell, a crisp web, and pork filling doing its quiet work inside.[1][2]

Wu gok is well documented as part of Cantonese dim sum. Its precise origin is less important than the technique: mashed taro dough around a savory filling, fried into a fragile honeycomb crust.[1][2][3]

• Dim sum sources describe wu gok as a fried taro item with a savory pork-based filling and a distinctive crisp outer web.[1][2]
• Cantonese dim sum includes steamed, fried, baked, sweet, and savory forms, so wu gok sits naturally in the teahouse spread even if it stretches the dumpling frame.[2][3]

Make a taro-based dough, wrap it around a cooked savory filling, shape into ovals, and fry until the surface opens into a crisp lace.[1][2]

Use mushrooms, tofu, bamboo shoots, and preserved vegetables, keeping the filling dry enough for frying.