Taro dumpling
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| Type | Dim sum |
|---|---|
| Place of origin | China |
| Main ingredients | Taro, ground pork |
 Cookbook: Taro dumpling  Media: Taro dumpling | |
| Taro dumpling | |||||||||||
| Traditional Chinese | 芋頭角 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 芋头角 | ||||||||||
| Hanyu Pinyin | yùtóu jiǎo | ||||||||||
| Cantonese Yale | wuhtáu gok | ||||||||||
| Literal meaning | taro dumpling | ||||||||||
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Taro dumpling (Chinese: 芋角; Cantonese Yale: wuhgok) 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
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