Hakka Taro Roll Recipe – Chinese Special
Hakka Taro Roll is a delicious and traditional Chinese dim sum delicacy, beloved for its crispy exterior and soft, savory interior. Made from mashed taro root and filled with a flavorful ground meat mixture—often pork or shrimp—this deep-fried treat is a staple in Hakka cuisine. Its airy, net-like crust and creamy taro coating wrapped around a rich filling make it a unique and impressive appetizer or snack, perfect for special occasions or a dim sum feast.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Taro Dough:
- 500g (about 1 lb) taro root, peeled and cut into chunks
- 1 tablespoon wheat starch or cornstarch
- ½ teaspoon salt
- 1 tablespoon vegetable oil
For the Filling:
- 200g (7 oz) ground pork or shrimp, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon finely chopped onions or scallions
- Dash of white pepper
For Frying:
- Oil for deep frying
Make the Taro Dough:
Steam the taro chunks until soft (about 20 minutes).
Mash the taro until smooth while still warm.
Add wheat starch, salt, and vegetable oil, and mix into a pliable dough.
Let it cool slightly before handling.
Prepare the Filling:
In a bowl, combine ground pork/shrimp, soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, garlic, and onions.
Mix well until fully combined.
Set aside or chill slightly for easier handling.
Shape the Rolls:
Divide the taro dough into equal portions.
Flatten each portion into a round disk and place a spoonful of filling in the center.
Carefully wrap and seal the dough around the filling to form oval rolls.
Fry the Rolls:
Heat oil in a deep pan to 170–180°C (340–355°F).
Gently lower the rolls into the oil and fry until golden and crispy, about 3–5 minutes.
Drain on paper towels.
Serve:
Serve hot as part of a dim sum platter or as a standalone snack.
Enjoy with chili sauce or soy dipping sauce.
Recipe Notes :
Be sure to steam, not boil the taro to avoid excess water.
For extra crispiness, some Hakka recipes use a bit of aluminum powder or ammonia bicarbonate to achieve the flaky net crust—but wheat starch can do the trick at home.
You can pre-make and freeze the rolls before frying.
Use gloves or oil your hands slightly when shaping to prevent sticking.
