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Taro fritters – crispy on the outside, soft on the inside

Chinese stuffed Taro fritters are a popular dish in Chinese cuisine. It’s made from taro paste, an edible root native to East Asia. The dough is mixed with stuffing, usually ground pork, onions, mushrooms and other ingredients, then fried until golden and crispy. This dish is often served hot as a side dish or as a main course with a spicy sauce for added flavor. It is also popular as a snack or street food in the regions where it is consumed.

Ingredients for 8 to 10 fritters:

  • 400gr Chinese Taro

  • 30gr Flour

  • 1 ½ teaspoons fine salt

  • 80gr Boneless Chicken

  • 20gr black mushrooms

  • 20gr Roasted Pu’a

  • 2 teaspoons fine white sugar

  • 1 teaspoon Soy Sauce Noire

  • 20 cl Chicken Bouillon

  • 1 teaspoon cornstarch


Step 1: THE TARO

Cut thin slices of Chinese taro and start cooking in a steamer for 30 minutes.

Once the taro is cooked, set aside to cool.

Then blend or knead the taro by hand to obtain a purée. Add a little flour and a teaspoon of oil to the taro purée.


Chop chicken + roast pork + black mushrooms in 1 wok with boiling oil, add salt, sugar, soy sauce, chicken stock and cornflour.

Then drain.

Use the Chinese taro purée to make identical-sized pucks, and place a little stuffing in the center. Close the resulting palets with the filling in the center to form a dumpling.

Stage 3: COOKING

In 1 wok heated to boiling with oil, fry the resulting dumplings over high heat for 2-3 minutes until nicely browned, and serve with the Chili Garlic Sauce.

To be enjoyed immediately while still hot and crisp!

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