 Taro dumpling | |
| Type | Dim sum |
|---|---|
| Place of origin | China |
| Main ingredients | Taro, groundpork |
| Taro dumpling | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 芋頭角 | ||||||||||||
| Simplified Chinese | 芋头角 | ||||||||||||
| Jyutping | wu6tau2 gok3 | ||||||||||||
| CantoneseYale | wuhtáu gok | ||||||||||||
| Hanyu Pinyin | yùtóu jiǎo | ||||||||||||
| Literal meaning | taro dumpling | ||||||||||||
| |||||||||||||
Taro dumpling (Chinese:芋角;Jyutping:wu6 gok3;Cantonese Yale:wuhgók) is a variety ofdim sum served withinChinese cuisine.[1] It is a standard dish in dim sum restaurants inHong Kong and around the world. Among overseasChinatowns, it is often sold as aChinese 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 oftaro that has been boiled and mashed. The filling is made from seasonedgroundpork. The dumpling isdeep-fried, and the outermost layer of taro becomes crisp, light, and fluffy.
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