Crispy on the outside and soft on the inside, taro dumplings are a classic snack that’s both comforting and full of flavor. Made with mashed taro, wheat starch, and a touch of butter or lard, the dough fries up into golden bites that resemble croquettes. The result is a dumpling that’s light, crisp, and perfect for dipping into a bold, savory sauce.
Roger Li’s Taro Dumplings and Sauce
What makes this recipe stand out is the pairing with a homemade dumpling sauce. Simmered with ginger, garlic, Shaoxing wine, soy sauce, and rice vinegar, the sauce is tangy, aromatic, and just the right balance of sweet and savory. It’s the kind of dipping sauce that elevates every bite and can be used with other dumplings or appetizers too.
These fried taro dumplings are simple to prepare and make a great addition to any meal or party spread. Serve them hot with the sauce on the side, and you’ll have a dish that’s crunchy, flavorful, and sure to be a crowd favorite.
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Taro Dumplings and Sauce
Description
These crispy taro dumplings are made from a savory taro‑based dough, fried until golden and croquette‑like, then paired with a fragrant dipping sauce of ginger, garlic, soy, Shaoxing wine, vinegar, and sugar.
Ingredients
- 500 g taro mash
- 100 g wheat starch
- 3/4 cup water
- 110 g butter or lard
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
Dumpling Sauce:
- 2 cups ginger
- 1 cup garlic
- 2 cups Shaoxing wine
- 2 qt low soy sauce
- 2 qt water
- 2 qt sugar
- 3 qt rice vinegar
- 1/4 cup MSG
Instructions
- Mix all ingredients together (the consistency should be like dough).
- Take spoonfuls of the dough and fry in oil, until the dumpling looks similar to a croquette.
- Dip in dumpling sauce and enjoy!
Dumpling Sauce:
- Mix all ingredients together, and then simmer for 15 minutes on low heat.
- Enjoy with your favorite dumplings.
Food and Recipes by Roger Li
Story by Maggie Weaver
Photography by Laura Petrilla
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