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|Place of origin||China|
|Main ingredients||Taro, ground pork|
|Cantonese Yale||wuhtáu gok|
|Hanyu Pinyin||yùtóu jiǎo|
|Literal meaning||taro dumpling|
Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok2; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette, deep fried taro dumpling, deep fried taro dumpling puff, or simply taro dumpling 
The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy.
- ^ "蜂巢炸芋角". chinabaike.com. Retrieved 6 September 2012.
- ^ "Wu Gok (Taro Croquettes)".
- ^ "Deep-fried Taro Dumpling - 芋角 - Dim Sum Guide". 25 February 2022.
- ^ "Wu Gok - Deep-Fried Taro Dumpling Puffs| Dim Sum Recipes".
- ^ "CHEWIE:How to Make Traditional Asian Recipes: How to Make: Taro Dumplings 芋頭角 Wu Gok". January 2012.