Crispy Yam Balls

Fong Chao Wu Gok

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Yam 600 g, peeled and sliced
Wheat starch flour (dung meen fun) 190 g
Lard 270 g


Chicken meat 370 g, diced by hand
Green peas 80 g
Onion 80 g, peeled and diced
Stock 260 ml


To Taste

  • Salt
  • Sugar
  • Ground white pepper
  • Sesame oil
  • Five spice powder
  • Cooking oil for deep-frying


  • Combine filling ingredients and cook until stock is reduced slightly. Add salt, sugar, pepper and sesame oil to taste. Allow to cool.
  • Steam yam until soft then mash with flour and lard. Add seasoning to taste. Knead yam mixture until smooth, picking out any hard bits.
  • Roll it out on a floured surface into long cylinder and divide into 28 equal pieces. Roll each piece out into a thin, round skin. Spoon some filling onto each piece and bring edges up to enclose.
  • Heat oil for deep-frying and lower yam balls gently in, one at a time. Deep-fry until golden brown and drain well.