Hakka Taro Roll Recipe – Chinese Special

The Hakka Taro Roll is a cherished dish in Chinese cuisine, especially popular during festive occasions like the Lunar New Year. This savory appetizer features a blend of finely julienned taro, ground meat, dried mushrooms, dried shrimp, Chinese sausage, and peanuts, all wrapped in tofu skin. The rolls are steamed to perfection and then pan-fried until golden and crispy, offering a delightful contrast between the soft interior and the crunchy exterior.

  • 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:

1

Steam the taro chunks until soft (about 20 minutes).

2

Mash the taro until smooth while still warm.

3

Add wheat starch, salt, and vegetable oil, and mix into a pliable dough.

4

Let it cool slightly before handling.

Prepare the Filling:

5

In a bowl, combine ground pork/shrimp, soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, garlic, and onions.

6

Mix well until fully combined.

7

Set aside or chill slightly for easier handling.

Shape the Rolls:

8

Divide the taro dough into equal portions.

9

Flatten each portion into a round disk and place a spoonful of filling in the center.

10

Carefully wrap and seal the dough around the filling to form oval rolls.

Fry the Rolls:

11

Heat oil in a deep pan to 170–180°C (340–355°F).

12

Gently lower the rolls into the oil and fry until golden and crispy, about 3–5 minutes.

13

Drain on paper towels.

Serve:

14

Serve hot as part of a dim sum platter or as a standalone snack.

15

Enjoy with chili sauce or soy dipping sauce.

Recipe Notes :

Taro Preparation: Ensure the taro is peeled and julienned evenly to achieve consistent texture in the rolls.

Tofu Skin Handling: Soak the tofu skin in warm water to soften before wrapping the filling to prevent tearing.

Steaming Technique: Steam the rolls over high heat for about 20 minutes to cook the filling thoroughly.

Pan-Frying Tips: Use medium heat to pan-fry the rolls, allowing the exterior to become crispy without burning.

Garnishing Suggestions: Serve the rolls with a side of soy sauce or chili sauce for dipping to enhance flavor.