Photograph of the finished Fried taro dumplings

China · Bánh khoai môn chiên nhân thịt

Fried taro dumplings

1 hr 40 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Taro Taro 1.4 kg
  • Photograph of Tapioca starch Tapioca starch 320 g
  • Photograph of Pork fat Pork fat 240 g
  • Photograph of Pork Pork 600 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 140 g
  • Photograph of Dried shrimp Dried shrimp 100 g
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Oil Oil 1.6 l
  • Photograph of White pepper White pepper 16 g
  • Photograph of Spring onion Spring onion 100 g

Method

  1. 1 Steam the taro for 30 minutes, then mash it while it's still hot and mix it with tapioca starch and pork fat.
  2. 2 Mixing pork fat into the potato peel creates a crispy, honeycomb-like crust when fried.
  3. 3 Stuff the dough while it's still warm, then let it cool and refrigerate for 1 hour to firm it up.
  4. 4 Sauté minced pork with shiitake mushrooms, dried shrimp, and oyster sauce to make a filling.
  5. 5 Wrap the filling in the potato skin and roll it into an egg shape with pointed ends.
  6. 6 Fry in oil at 160 degrees for 6 minutes until the crust puffs up and becomes fluffy; hotter oil will cause the crust to crack.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray oil evenly and then steam in a hot air oven at 180 degrees for 16 minutes; the crust will not be as crispy as when deep-fried.

Start cooking