Taro dumpling () is a variety of
dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisi ...
served within
Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ...
.
[
] It is a standard dish in dim sum restaurants in
Hong Kong
Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China (abbr. Hong Kong SAR or HKSAR), is a city and special administrative region of China on the eastern Pearl River Delta i ...
and around the world. Among overseas
Chinatowns, it is often sold as a
Chinese pastry
Chinese bakery products ( or ) consist of pastries, cakes, snacks, and desserts of largely East Asian origin, though some are derived from Western baked goods. Some of the most common "Chinese" bakery products include mooncakes, sun cakes (Beiji ...
. 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
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afric ...
that has been boiled and mashed. The filling is made from seasoned
ground pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved ...
. The dumpling is
deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norm ...
, and the outermost layer of taro becomes crisp, light, and fluffy.
See also
*
Dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisi ...
*
Spring roll
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending ...
*
Taro cake
Taro cake () is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. As a dim sum, it is usually cut into re ...
References
Dim sum
Cantonese cuisine
Hong Kong cuisine
Pork dishes
Dumplings
Deep fried foods
Taro dishes
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