Should have known wuhgók 芋角 is made of taro. As its name implies, 芋 wuh means taro but then, it's a Cantonese word and Hokkiens would probably call it or kak; a name I haven't heard of really. Wuhgók is a popular Chinese pastry served in dim sum restaurants. Taro is boiled and mashed before being used to wrap some seasoned ground pork. After being deep fried, the taro would become brown, crispy and fluffy. Someone gave a box of wuhgók bought from a dim sum restaurant in Ipoh. The taro dumpling wasn't really crispy, a bit oily even and would prefer the filling to have some green peas.
Do you find these taro dumpling appealing?
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