Fried Taro Dumplings (Crispy Taro Puffs)蜂巢炸芋角
A classic Cantonese dim sum, these crispy taro dumplings feature a delicate, lacy exterior made from mashed taro, encasing a savory filling of minced pork, dried shrimp, and mushrooms. Deep-fried to golden perfection, they offer a delightful contrast of textures and rich flavors.
01Ingredients
- Taro, peeled and sliced (500g)
- Wheat starch (50g)
- Boiling water (100ml)
- Lard (30g)
- Sugar (1 tsp)
- Salt (1/2 tsp)
- Five-spice powder (1/4 tsp)
- Minced pork (150g)
- Dried shrimp, soaked and minced (15g)
- Dried shiitake mushrooms, soaked and diced (2 pieces)
- Chopped spring onion (1 tbsp)
- Oyster sauce (1 tbsp)
- Soy sauce (1 tsp)
- Sugar (1/2 tsp)
- Sesame oil (1/2 tsp)
- White pepper (1/4 tsp)
- Corn starch (1 tsp)
- Water (1 tbsp)
- Cooking oil (for deep frying)
Nutrition (per serving)286kcal
- Protein8.2g
- Carbs22.4g
- Fat18.5g
Fiber 2.1 gSodium 412 mg
02Steps
- Steam the taro until very tender (about 20-25 minutes). Mash it immediately while hot.
- In a small bowl, combine wheat starch with boiling water. Stir until a smooth dough forms.
- Add the wheat starch dough, lard, sugar, salt, and five-spice powder to the mashed taro. Knead thoroughly until the mixture is smooth and pliable.
- Let the taro pastry cool completely.
- Heat a little cooking oil in a pan. Sauté dried shrimp and dried shiitake mushrooms until fragrant.
- Add minced pork to the pan and cook until browned.
- Stir in oyster sauce, soy sauce, sugar, sesame oil, white pepper, and chopped spring onion.
- Mix corn starch with water to make a slurry. Add the slurry to the pan and stir until the filling thickens. Let cool.
- Divide the taro pastry into equal portions (about 40-50g each). Flatten each portion, place a spoonful of filling in the center, and carefully wrap to form an oval or crescent shape. Ensure it's sealed completely.
- Heat a generous amount of cooking oil in a wok or deep pot to 150°C (300°F). Deep-fry the taro dumplings in batches, ensuring they do not overcrowd the pot. Fry for about 5-7 minutes, turning occasionally, until golden brown and crispy, forming the characteristic "honeycomb" texture.
- Remove the fried taro dumplings and drain excess cooking oil on paper towels. Serve hot.
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