Fried Taro Dumpling

by Jason

This is one dish that I love to introduce people to; besides the tact that it’s tasty, but mostly not a lot of people who I take to dim sum have ever tried taro before… the kind you eat, not the thing with the cards.


芋頭角 – pronounced “wu tao gok”, is made with a dough that’s a mixture of corn starch, wheat starch and boiled down taro root. The filling is a sauté of ground pork, shrimp, shitake mushrooms, and onions tossed with some soy and sugar. The dough is kneaded together then wrapped into a dumpling with a filling and fried. The dumpling a big mix of textures and awesomeness; whose signature outer shell is a result of science and reaction of the different starches and frying oil.


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lagatta à montréal May 4, 2013 - 7:48 am

Ok, so where did you buy those?

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Jason May 4, 2013 - 9:27 am

Any dim sum spot, some Chinese bakeries sell them as well.

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Truong May 29, 2013 - 11:58 pm

Not any dim sum spot have these.. but the best ones are at Kam Fung. My favorite dim sum meal by far. Love it.

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