Appetizer > Asian > Chinese

Crispy Fried Taro Dumplings Recipe

Ingredients with Measurements:
- 1 pound taro root, peeled and diced
- 1/2 pound ground pork
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers
- 1 egg, beaten
- Vegetable oil for frying

Special equipment needed:
- Large pot for boiling taro
- Mixing bowl
- Skillet or wok for frying
- Slotted spoon for removing dumplings from oil

Step-by-step instructions:

1. In a large pot, boil the diced taro until soft, about 15-20 minutes. Drain and mash the taro in a mixing bowl.

2. Add the ground pork, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper to the mashed taro. Mix well.

3. Take a dumpling wrapper and place a tablespoon of the taro mixture in the center. Brush the edges of the wrapper with the beaten egg and fold the wrapper in half, pressing the edges together to seal. Repeat with the remaining wrappers and filling.

4. Heat vegetable oil in a skillet or wok over medium-high heat. Once the oil is hot, carefully add the dumplings to the oil in batches, making sure not to overcrowd the pan. Fry the dumplings until golden brown and crispy, about 3-4 minutes per side.

5. Use a slotted spoon to remove the dumplings from the oil and place them on a paper towel-lined plate to drain excess oil.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes approximately 20 dumplings

Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 12g
Protein: 4g

Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork
- Chopped onions can be used instead of scallions
- Gluten-free soy sauce can be used for a gluten-free option

Variations:
- Add chopped water chestnuts or bamboo shoots for added crunch
- Make the dumplings smaller for bite-sized appetizers
- Serve with a dipping sauce such as sweet chili sauce or soy sauce mixed with rice vinegar and chopped garlic

Tips and tricks:
- Make sure to seal the edges of the dumpling wrappers well to prevent the filling from leaking out during frying
- Use a slotted spoon to remove any bits of filling that may have come loose in the oil to prevent burning
- If the oil is too hot, the dumplings may cook too quickly and not be fully cooked on the inside. If the oil is not hot enough, the dumplings may become greasy.

Storage instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the dumplings on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the dumplings on a platter with a small bowl of dipping sauce in the center.

Garnishes:
Garnish with chopped scallions or cilantro for added color and flavor.

Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.

Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice

Troubleshooting advice:
- If the dumplings are not crispy enough, try frying them for a few extra minutes or increasing the heat of the oil slightly.
- If the filling is too wet, add more cornstarch to help absorb the moisture.

Food safety advice:
- Make sure the pork is fully cooked before adding it to the taro mixture.
- Use a thermometer to ensure the oil reaches a temperature of at least 350°F to prevent undercooked dumplings.

Food history:
Taro is a root vegetable commonly used in Asian cuisine. Dumplings made with taro are a popular snack in many parts of China.

Flavor profiles:
The crispy fried exterior of the dumplings contrasts with the soft and savory filling, which is flavored with soy sauce, oyster sauce, and sesame oil.

Serving suggestions:
Serve as an appetizer or as a main dish with steamed rice and vegetables.

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Region: Chinese

Taste: Crispy, Fried, Savory, Tangy, Aromatic