Deep-Fried Taro Dumplings
Crispy golden taro dumplings with a savory mushroom-sesame filling, fried until the exterior shatters and the inside stays creamy. Serve with sweet-and-sour dipping sauce for the perfect vegetarian appetizer or light dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 4g
Ingredients
- 1 lb taro root, peeled
- 8 oz mushrooms, finely chopped
- 3 whole scallions, chopped
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 3 tbsp cornstarch
- 4 cups oil for frying
Instructions
- 1
Cut taro into 1-inch chunks. Steam in a covered pot until fork-tender, ~15 minutes.
- 2
While taro cooks, sauté mushrooms in a skillet over medium-high until golden, ~5 minutes.
- 3
Stir in scallions, sesame oil, and soy sauce. Cook 1 minute until fragrant. Set aside.
- 4
Mash hot taro until smooth. Fold in cornstarch, then the mushroom mixture until combined.
- 5
Let taro mixture cool 5 minutes, then scoop into 1.5-inch balls using two spoons.
- 6
Heat oil in a heavy pot to 350°F. Fry dumplings in batches until deep golden, ~3 minutes.
- 7
Transfer to a paper-towel-lined plate. Serve hot with soy sauce or sweet-and-sour dipping sauce.
Tools you’ll need
- pot with cover for steaming
- 12-inch skillet
- wooden spoon
- deep heavy pot or Dutch oven
- instant-read thermometer
- slotted spoon
- paper towels
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