Chinese · Lunch
Deep Fried Taro Dumplings
Deep fried taro dumplings are a Cantonese dim sum item made from a mashed taro and wheat starch dough wrapped around a filling of pork, dried shrimp, shiitake mushroom and scallion, then deep fried until the exterior turns lacy, crisp and golden while the interior stays soft.
$5
35 minsPrep
15 minsCook
50 minsTotal
HardLevel
Nutrition per serving
658Calories
24.1gProtein
39.8gFat
49.2gCarbs
4.6gSugar
4.1gFiber
1056mgSodium
69mgChol
14.9gSat Fat
680mgPotassium
55mgCalcium
2.6mgIron
1.2mcgVitamin B12
6mgVitamin C
low-cholesterol
rich-umami
all-time-classics
Instructions
1
Prep
Steam taro in a basket over boiling water for 15 minutes until tender, then mash smooth while hot. Work in wheat starch, lard, sugar and salt until a pliable dough forms.
2
Soak the dried shrimp and mushrooms in warm water for 10 minutes until soft, then mince the shrimp and dice the mushrooms.
3
Heat a small skillet over medium heat with no oil, add pork, shrimp, mushroom and chopped scallion; cook 4 minutes, breaking up pork, until no longer pink and fragrant.
4
Stir in soy sauce, sesame oil and white pepper; cook 1 minute over medium-low heat until glossy and liquid evaporates. Cool both dough and filling to room temperature.
5
Divide cooled dough into 3 portions, flatten each in your palm, add filling, and pinch edges closed into a football shape, smoothing cracks with wet fingers.
6
Heat oil to 175°C in a wok or small saucepan. Deep fry dumplings 6 to 8 minutes, turning occasionally, until lacy, golden and crisp; work in small batches.
7
Plate
Lift dumplings with a slotted spoon, drain on paper towel, and serve immediately while the shell is still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork ground
- 300gabout 1 cup mashed taro
- 70g70g wheat starch
- 4 tbsp4 tbsp lard, softened
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp five spice powder
- 2 tbsp2 tbsp dried shrimp
- 44 dried shiitake mushrooms
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 480ml480ml vegetable oil, for deep frying
