Crispy-outside, creamy-inside taro dumplings filled with savory meat and served in a light broth.
Taro is a sacred crop in Taiwanese Aboriginal culture, traditionally grown in upland gardens and featured in celebratory meals. These taro balls showcase the ingredient's versatility — an outer shell of taro and flour is fried until golden and crispy, encasing a savory pork filling. Served in a clear, ginger-infused broth, they're visually striking with their golden color and satisfying in every bite. The taro's subtle sweetness balances the savory filling perfectly.
Serves 4
Mix grated taro with tapioca starch and 1/4 tsp salt until it resembles wet sand. Refrigerate 15 minutes.
Stir-fry ground pork with scallions and soy sauce until cooked. Season to taste. Cool slightly.
Take 1 tbsp taro mixture, flatten, add 1 tsp pork filling in center, and wrap carefully. Roll into a ball. Repeat for remaining mixture.
Deep-fry taro balls in 170°C oil until golden, 4-5 minutes. Transfer to simmering ginger broth and simmer 5 minutes before serving.
Don't overmix the taro or it becomes mushy — just combine until it holds together.
The taro coating should be thick enough to protect the filling during frying.
Serve immediately while still warm and crispy outside.
Make sweet version with red bean filling
Add shrimp to pork filling
Serve dry with a dipping sauce instead of broth
Best eaten fresh. Cooked balls can be refrigerated 2 days and reheated by steaming.
Taro cultivation in Taiwan dates back centuries, with Aboriginal communities developing sophisticated techniques for growing and cooking with it. Taro balls represent celebration and togetherness.
Fresh taro is essential for the texture and flavor. Taro powder won't yield the same crispy-creamy contrast.
Form and refrigerate uncooked balls up to 4 hours before frying.
Per serving · 4 servings total
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