Taro dumpling
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 Taro dumpling | |
| Type | Dim sum |
|---|---|
| Place of origin | China |
| Main ingredients | Taro, ground pork |
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| Taro dumpling | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 芋頭角 | ||||||||||||
| Simplified Chinese | 芋头角 | ||||||||||||
| Jyutping | wu6tau2 gok3 | ||||||||||||
| Cantonese Yale | wuhtáu gok | ||||||||||||
| Hanyu Pinyin | yùtóu jiǎo | ||||||||||||
| Literal meaning | taro dumpling | ||||||||||||
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Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) 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. It is also known as taro croquette,[2] deep-fried taro dumpling,[3] deep-fried taro dumpling puff,[4] or simply taro dumpling. [5]
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
[edit | edit source]References
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