Taro dumpling
 Taro dumpling | |
| Type | Dim sum |
|---|---|
| Place of origin | China |
| Main ingredients | Taro, ground pork |
| Taro dumpling | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 芋頭角 | ||||||||||||
| Simplified Chinese | 芋头角 | ||||||||||||
| Jyutping | wu6tau2 gok3 | ||||||||||||
| Cantonese Yale | wuhtáu gok | ||||||||||||
| Hanyu Pinyin | yùtóu jiǎo | ||||||||||||
| Literal meaning | taro dumpling | ||||||||||||
| |||||||||||||
Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette, deep-fried taro dumpling, deep-fried taro dumpling puff, or simply taro dumpling.
The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep-fried, and the outermost layer of taro becomes crisp, light, and fluffy.
See also
References
- ↑ "蜂巢炸芋角" [Honeycomb Taro Dumplings]. chinabaike.com (in Chinese). Archived from the original on 28 November 2012. Retrieved 6 September 2012.
- ↑ Ding, Adora (24 September 2012). "Wu Gok (Taro Croquettes)". Adora's Box.
{{cite web}}: CS1 maint: url-status (link) - ↑ "Deep-fried Taro Dumpling". Dim Sum Guide.
{{cite web}}: CS1 maint: url-status (link) - ↑ "Wu Gok - Deep-Fried Taro Dumpling Puffs". Unfamiliar China. Archived from the original on 18 January 2021.
- ↑ "How to Make: Taro Dumplings 芋頭角 Wu Gok". kubeen81.blogspot.com. 1 January 2012.
{{cite web}}: CS1 maint: url-status (link)
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