Servings: 4 servings
Calories: 268kcal
Ingredients
- 2 cups cauliflower steamed and well-drained
- 2 tbsp coconut flour
- 1 egg beaten
- 1/2 tsp five-spice powder
- 200 g cooked duck meat shredded (confit or roasted)
- 2 dried shiitake mushrooms rehydrated and diced
- 1 tbsp soy sauce
- 1 tsp oyster sauce or keto-friendly substitute
- 1 tsp sesame oil
- Avocado oil for frying
Instructions
- Mash the steamed cauliflower very well, then stir in coconut flour, egg, and five-spice until a moldable dough forms. Chill 20 minutes.
- Meanwhile, combine shredded duck, shiitake, soy sauce, oyster sauce, and sesame oil in a bowl to make the filling.
- Take a portion of the cauliflower dough, flatten it in your palm, and place a spoonful of duck filling in the center. Wrap the dough around the filling and shape into a small torpedo or puff shape.
- Heat 2 inches of avocado oil in a pot to 350F (175C).
- Fry the puffs in batches for 3-4 minutes, turning occasionally, until deep golden and crisp on the outside.
- Drain on a rack and serve hot.
Notes
Chef's Tip: Chilling the cauliflower dough before shaping is essential - it firms up enough to hold together in the fryer, which warm dough won't do. Keto Swaps: mashed cauliflower stands in for the traditional mashed taro shell, keeping the same crisp shell-to-filling contrast without the carb load.
Nutrition
Calories: 268kcal | Protein: 17g | Fat: 19g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
Wu gok are one of the most technical items on the dim sum cart — a lace-thin taro shell fried until crackling, wrapped around a rich duck filling.
Mashed cauliflower stands in for the mashed taro shell here, keeping that same crisp shell-to-filling contrast without the carb load.