Taro dumpling
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| Type | Dim sum |
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| Place of origin | China |
| Main ingredients | Taro, ground pork |
 Cookbook: Taro dumpling  Media: Taro dumpling | |
| Taro dumpling | |||||||||||
| Traditional Chinese | 芋é 角 | ||||||||||
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| Simplified Chinese | 芋头角 | ||||||||||
| Hanyu Pinyin | yùtóu jiǎo | ||||||||||
| Cantonese Jyutping | wu6 tau4 kau4 | ||||||||||
| Literal meaning | taro dumpling | ||||||||||
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Taro dumpling is a variety of dim sum served within Chinese cuisine.[1] It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry.
The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy.
See also
References
- ↑ "蜂巢炸芋角". chinabaike.com. Retrieved 6 September 2012.
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