Golden Deep-Fried Taro and Yam Puffs
Delight in the crispy, golden layers of these deep-fried taro and yam puffs, a cherished addition to any dim sum feast. This recipe combines the rich flavors of taro root and yam, creating a delicious filling that bursts with texture and taste. The savory mix of chicken or pork, succulent prawns, and earthy mushrooms, paired with vibrant green peas, makes these puffs a crowd favorite. Experience the warmth of Asian spices in every bite, perfectly wrapped and fried to a delightful crunch. Serve them hot for an irresistible appetizer or snack that will surely impress your family and friends!
12
Servings
267
Calories
25
Ingredients
Ingredients
Taro or Yam
1 1/2 lbs (Washed, peeled, steamed, and mashed)
Wheat Starch (Tang Mein flour)
4 tablespoons (N/A)
Boiling Water
1/3 cup (N/A)
Shortening
4 tablespoons (N/A)
Sugar
1 tablespoon (N/A)
Salt
1 teaspoon (N/A)
Five-Spice Seasoning
1/4 teaspoon (N/A)
Sesame Oil
1 teaspoon (N/A)
Pepper
1/4 teaspoon (N/A)
Oil for Sautéing
2 tablespoons (N/A)
Chicken or Pork (diced)
6 ounces (N/A)
Prawns (diced)
4 ounces (N/A)
Dried Mushrooms (soaked and diced)
3 (N/A)
Green Peas
1/2 cup (N/A)
Chopped Garlic
1 tablespoon (N/A)
Scallion (sliced)
1 (N/A)
Chicken Bouillon Powder
1/2 tablespoon (N/A)
Oyster Sauce
1/2 tablespoon (N/A)
Black Soy Sauce (thick)
1/2 teaspoon (N/A)
Sesame Oil
1/2 teaspoon (N/A)
Cornstarch
1/2 tablespoon (N/A)
Sugar
1/2 teaspoon (N/A)
Pepper
to taste (N/A)
Water
4 tablespoons (N/A)
Oil for Deep-Frying
5 cups (N/A)
Instructions
1
Begin by washing the taro and yam under running water. Pat them dry and peel off the skin. Avoid washing them again after peeling to prevent excess moisture.
2
Steam the peeled yam until tender, then mash it. Meanwhile, in a bowl, combine the wheat starch and boiling water, stirring to achieve a thick glue-like consistency. Add the shortening, sugar, salt, five-spice seasoning, sesame oil, and pepper. Mix well until fully incorporated.
3
Once the mixture is smooth, divide it into 24 equal portions, roll into balls, and flatten them gently into discs. Set aside.
4
For the filling, heat 2 tablespoons of oil in a pan over medium heat. Sauté the scallions and garlic until fragrant, about 1-2 minutes. Add the diced chicken (or pork), prawns, and soaked mushrooms, and stir fry for another 2 minutes until the meat is cooked through.
5
Incorporate the green peas and seasoning ingredients (chicken bouillon powder, oyster sauce, black soy sauce, additional sesame oil, cornstarch, sugar, and pepper). Cook the mixture until the filling is thick and nearly dry. Remove from heat and let it cool slightly.
6
Once the filling is cool, evenly distribute it onto the flattened pastry discs. Carefully fold and enclose each disc around the filling, shaping them into puffs.
7
In a deep frying pan or wok, heat the oil for frying. To prevent sticking, use a ladle to gently lower the puffs into the hot oil. Fry them in batches until golden brown, approximately 5-7 minutes, turning occasionally for even cooking.
8
Remove the puffs from the oil and drain on paper towels. Serve them hot and enjoy this crispy, savory treat!
Nutrition Information
17g
Fat
25g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Golden Deep-Fried Taro and Yam Puffs?
They are a crispy, golden-layered dim sum appetizer featuring a savory filling of taro, yam, meat, and vegetables.
What is the main base for the pastry dough?
The pastry dough is primarily made from mashed taro or yam combined with wheat starch and shortening.
How many servings does this recipe yield?
This recipe makes 12 servings, which typically equates to 24 individual puffs.
What meat options can be used for the filling?
You can use either finely diced chicken or pork for the savory filling.
Why shouldn't I wash the taro or yam after peeling?
Avoiding washing them after peeling prevents excess moisture, which helps maintain the correct consistency for the dough.
What kind of flour is required for the dough?
The recipe calls for Wheat Starch, also known as Tang Mein flour.
How do I create the dough's glue-like consistency?
Combine the wheat starch with boiling water and stir until it reaches a thick, glue-like texture.
What type of fat is used inside the dough?
The recipe uses 4 tablespoons of shortening to help create the flaky, crispy layers.
How many portions should the dough be divided into?
The dough should be divided into 24 equal portions and rolled into balls.
What vegetables are included in the filling mixture?
The filling includes green peas, soaked dried mushrooms, scallions, and garlic.
How long should the garlic and scallions be sautéed?
They should be sautéed for approximately 1-2 minutes until they become fragrant.
Which seasonings are added to the dough mixture?
The dough is seasoned with sugar, salt, five-spice seasoning, sesame oil, and pepper.
Is seafood included in these puffs?
Yes, the recipe includes 4 ounces of diced prawns.
How do I ensure the filling stays inside the puff?
Cook the filling until it is thick and nearly dry using cornstarch as a thickener, then let it cool before wrapping.
How are the dried mushrooms prepared?
The dried mushrooms must be soaked until soft and then diced before being added to the stir-fry.
What are the calories per serving for these puffs?
Each serving contains approximately 267 calories.
How much oil is needed for the deep-frying process?
The recipe requires 5 cups of oil for deep-frying.
What is the recommended frying time for the puffs?
Fry the puffs in batches for 5-7 minutes until they are golden brown.
How should these taro puffs be served?
They are best served hot to maintain their crispy texture and savory flavor.
How can I prevent the puffs from sticking to the pan?
Use a ladle to gently lower the puffs into the hot oil rather than dropping them in directly.
What is the fat content per serving?
Each serving contains 17 grams of fat.
What Asian spices provide the signature flavor?
The puffs are flavored with five-spice seasoning, sesame oil, and white pepper.
How do you shape the dough discs?
Roll the dough portions into balls and then gently flatten them into discs to hold the filling.
What is the purpose of the black soy sauce in the filling?
Thick black soy sauce is used to add a rich color and deep savory flavor to the filling.
How many total ingredients are used in this recipe?
The recipe utilizes a total of 25 ingredients.
Does the recipe contain sugar?
Yes, sugar is used in both the dough (1 tablespoon) and the filling (1/2 teaspoon).
How are the prawns prepared for the filling?
The prawns should be diced into small pieces before sautéing.
What is the protein content per serving?
There are 8 grams of protein per serving.
Is chicken bouillon used in this dish?
Yes, 1/2 tablespoon of chicken bouillon powder is used to season the filling.
What should be done immediately after frying the puffs?
Remove them from the oil and drain them on paper towels to remove excess grease.