Master two iconic Hong Kong dim sum favourites in this hands-on class — Learn to create Wu Kok (deep-fried taro puffs, 芋角) and Ham Sui Gok (crispy glutinous rice dumplings, 咸水角), both deep-fried to golden perfection. Best enjoyed fresh with a hot cup of Chinese tea for the ultimate dim sum treat.
What you’ll learn:
How to prepare silky taro mash and create the signature flaky, net-like exterior of Wu Kok
Techniques for making a savoury-sweet pork filling that complements the creamy taro perfectly
How to make glutinous rice dough from scratch for Ham Sui Gok, achieving the perfect chewy-crispy texture
Wrapping and shaping techniques for both pastries to achieve restaurant-quality presentation
Frying methods for golden, crispy perfection while retaining the unique textures of each dim sum
