🥟 Taro puffs

Name: Taro puffs
Total time: 60 min
Yield: 4
Cuisine: China · Guangdong (Cantonese dim sum)
Ingredients: 400 g taro, peeled and diced; 250 g ready-made puff pastry; 150 g minced pork; 100 g raw shrimp, chopped; 1 spring onion, chopped; 1 tsp grated ginger, salt, white pepper; Vegetable oil for deep-frying

Origin: China · Guangdong (Cantonese dim sum)

180kcal

per serving · 90 g

200kcal

per 100 g

6 gProtein7 g / 100 g

10 gFat11 g / 100 g

18 gCarbs20 g / 100 g

Taro puffs are a Cantonese dim sum snack: an oval of mashed taro pastry wrapped around a savoury filling of pork and shrimp, then deep-fried. The outside sets into a lacy, flaky, very crisp shell while the inside stays soft and earthy. They are served hot, usually three to a plate, at dim sum brunch.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, shrimp

Not veganbecause of: pork, shrimp

Contains porkbecause of: pork

Contains glutenbecause of: puff pastry

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans

What it is made of

taroporkshrimppuff pastry

Recipe

4 servings60 min

Ingredients

400 g taro, peeled and diced
250 g ready-made puff pastry
150 g minced pork
100 g raw shrimp, chopped
1 spring onion, chopped
1 tsp grated ginger, salt, white pepper
Vegetable oil for deep-frying

Method

Steam the taro for 20 minutes until soft, then mash with a pinch of salt.
Stir-fry the pork, shrimp, ginger and spring onion until just cooked; season and cool.
Roll out the pastry and cut it into 12 squares; spread each with mashed taro.
Spoon the filling into the centre and fold into an oval, pressing the edges closed.
Deep-fry at 180 °C for 3–4 minutes until golden and crisp, then drain on paper.

How to make it lighter

Deep-fried pastry is the main calorie source, so have two puffs and fill up on steamed dishes.
Bake them at 200 °C for about 20 minutes instead of frying for a lighter version.
Drain well on paper towels to remove surface oil.

History

Taro puffs, known in Cantonese as wu gok, belong to the dim sum tradition of Guangdong and Hong Kong teahouses. Traditionally their lacy, honeycomb crust comes from a taro dough fried in very hot oil; this home version uses ready-made pastry instead. Today they appear on dim sum menus wherever Cantonese communities live.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →