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A close up shot of two taro puffs, a dim sum delicacy, on a white bread plate. They are deep-fried dumplings with a crispy, ultra flaky golden exterior that encases a taro and pork filling.

Taro Puffs

A creamy taro dumpling filled with a juicy pork and shrimp filling, deep-fried with an ultra-flaky honeycomb-like crust.
5 from 1 vote
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine Asian, Chinese
Servings 14 Pieces

Equipment

  • Pan
  • Mixing bowls
  • Spatula
  • Steamer Basket with Lid
  • Pot for steaming
  • Pot for Frying
  • Metal Slotted Spoon
  • Thermometer

Ingredients
 

Filling

  • 1.5 tbsp neutral oil
  • 1/2 lb ground pork
  • 1/2 lb shrimp peeled and deveined, minced
  • 1 tbsp dried radish minced
  • 1 tbsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/3 cup water
  • 1 tsp sesame oil

Taro Shell

  • 400 g peeled taro root
  • 2 cups wheat starch
  • 1/2 cup and 2 tbsp hot water
  • 5 tbsp lard
  • 1/2 tsp white sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp white pepper powder
  • 2 quarts oil

Instructions
 

Prep

  • Finely mince the preserved radish.
  • Using two knives or a food processor, finely ground the deveined shrimp. Ensure that you finely mince the deveined shrimp for optimal results; large chunks may lead to the risk of piercing through the taro dough shell.

Filling

  • Combine cornstarch and water, mixing until dissolved.
  • Set a pan over the stove and heat it over medium-high heat, 2 minutes. Add oil. heat for 1 min.
  • Add ground pork, minced shrimp, minced radish, soy sauce, oyster sauce, cornstarch slurry, and water to the hot pan. Stir-fry until most of the liquid is reduced, then add sesame oil and mix. The mixture should look juicy but not overly watery.
  • Transfer into a bowl, seal, and chill in the refrigerator.

Dough

  • Peel the taro root if needed, then cut into thin slices.
  • Arrange in a steamer basket over a pot filled with water.
  • Add in the taro into the basket lined with parchment paper. Steam the taro root until softened, 15 mins.
  • Mix boiling water with wheat starch until it forms a dough ball.
  • Transfer the steamed taro into a stand mixer bowl, adding salt, white pepper, lard, and the wheat starch dough. Mix on medium speed until a smooth dough forms. Alternatively, use your hands.

Assemble

  • Heat a pot with oil to 350°F.
  • Divide the dough into 14 equal pcs.
  • Flatten a dough ball into a disc with your thumbs keeping the center thicker than the perimeter.
  • Place a tablespoon of filling in the center and fold it into a half-moon shape, sealing the edges well. Make sure to seal the dumpling well, ensuring that there is no filling poking out. You can patch up any holes with extra taro dough if needed.
  • Repeat with the remaining ingredients.

Fry

  • Add 3-4 dumplings at a time onto a slotted stainless steel spoon, ensuring it stands up straight.
  • Keep the oil consistenly at 350°F with the help of a thermometer.
  • Fry until light brown, avoiding over-frying, 5 mins. Drain off the excess oil on a paper towel. Repeat with the remaining dumplings.
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Notes

* Maintain a consistent oil temp around 350°F with the help of a thermometer. If the oil drops below, it will be too cold and will cause the puffs to disintegrate.
* Fry in small batches (max 4 pc at a time) allowing each puff enough space to expand evenly.
* Use an oil with a high smoke point, like vegetable or peanut. It can be strained and rebottled for reuse.
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