Dim sum dish explainer
Wu Gok (芋角)
Deep-fried taro dumplings with a lacy crisp exterior and savory filling. This page explains what it is, how to order it, how to eat it, and what dietary signals to check.
Quick definition
Wu Gok (芋角 · yù jiǎo) is deep-fried taro dumplings with a lacy crisp exterior and savory filling.
What it is made of
Mashed taro, starch, pork or mixed savory filling, mushroom, dried shrimp in some versions, and seasoning.
Flavor and texture
| Dimension | What to expect |
|---|---|
| Flavor | Earthy taro with savory filling and light sweetness from the root vegetable. |
| Texture | Fragile, crisp, lacy exterior with soft taro and moist filling. |
| Category | Fried |
How to order it
Order as one fried item for texture contrast. It is richer than steamed dumplings.
How to eat it
Eat hot and carefully; the crust is delicate and the filling can be very hot.
Dietary and allergy signals
Often contains pork, shellfish, wheat or starch blends, soy, and shared fryer risk.
For serious allergies or religious dietary requirements, ask the restaurant about fillings, sauces, wrappers, broth, cooking wine, lard, shared steamers, shared fryers, and shared prep surfaces.
Quality signs
A good wu gok has a light, frilly crust. A heavy, greasy shell is a bad sign.