Taro root is a traditional food during the Festival of the August Moon, when it is served plain after being boiled. At New Year’s it is finely sliced and fried in chips, similar to potato chips. At other times of the year it is made into dim sum—the fluffy, egg-shaped woo gok—after being steamed and then mashed. I have a particular fondness for woo gok now because I introduced my husband to it when we first met in Hong Kong. It became his favorite dim sum during our honeymoon, and after.
Woo Gok cannot be frozen, but can be prepared a day ahead. Reheat either in 350°F. oven or deep-fat fry for 1 to 2 minutes.
© 1982 Eileen Yin-Fei Lo. All rights reserved.