Posted by on Sep 14, 2020 in Appetizers | 24 comments

Deep Fried Taro Dumplings 蜂巢炸芋角 Authentic Chinese Cooking

Deep Fried Taro Dumplings 蜂巢炸芋角 Authentic Chinese Cooking

How To Make Taro Puffs 芋角 – 蜂巢炸芋角 | 外炸得酥脆 里却细软如泥

Get the full recipe here: http://yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html

©Yummy treats from Josephine's Recipes
The Home of Fresh and Yummy Easy Cooking
http://josephinerecipes.co.uk

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Deep Fried Taro Dumplings 蜂巢炸芋角 Authentic Chinese Cooking

How To Make Taro Puffs 芋角 - 蜂巢炸芋角 | 外炸得酥脆 里却细软如泥

Get the full recipe here: http://yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html

©Yummy treats from Josephine's Recipes
The Home of Fresh and Yummy Easy Cooking
http://josephinerecipes.co.uk

24 Responses to “Deep Fried Taro Dumplings 蜂巢炸芋角 Authentic Chinese Cooking”

  1. How to Make yummy says:

    Deep Fried Taro Dumplings – 蜂巢炸芋角

  2. ᅚᅚᅚてんよ says:

    i love yummy

    • How to Make yummy says:

      +ᅚᅚᅚ me too 😀

  3. Cat Bear says:

    Should zoom out

  4. thu Nguyen says:

    Why can’t I share the video? Sharing is a form of introduce this video to
    another audience too. It will be good for the author? What rule is not to
    share?

    • How to Make yummy says:

      +thu Nguyen Ahhh 😮 You can click ”Share” 🙂

  5. Kim Chi says:

    Just tried making these tonight. How comes mine does not turns out like
    yours? Mine are like Croquettes. Am not making these anymore!!

    • How to Make yummy says:

      +Shannan Stone It seems the oil temperature not right. Next time you can
      add 1 tsp of baking soda with the 100% success and you did check the oil
      temperature 🙂 Good Luck!

  6. ICANCOOK says:

    so juicy :P

    • How to Make yummy says:

      +ICANCOOK Yes 😀

  7. Donyen Bun says:

    Makes 6 Fried Taro Dumplings

    English:
    Below are the ingredients:
    There. I hope this is helpful to some of you.

    Make the dough:
    The outer shell is made from a thick layer
    of cooked wheat starch and taro that has been steamed and mashed.

    ”Use a measuring cup”.

    Ingredients:
    Taro 250ml 1 cup
    *Wheat starch 80ml + Hot water 80ml and mix well.
    (It’s called cooked wheat starch)
    Lurpak Slightly Salted Butter 45g

    Seasonings:
    Chinese five spice 1 tsp
    Cinnamon 1 tsp
    A pinch of sea Salt

  8. Donyen Bun says:

    hi, wat flour do u use?

    • How to Make yummy says:

      +Donyen Bun Wheat starch

  9. LDebbieg says:

    Can you please share the full recipe in English? 

  10. Amone Luangrath says:

    I love fried Taro Puffs. Can you please have the recipe in English? the
    wheat flour that you used is it the same wheat flour to make the cake that
    sale in regular super market? thx

    • How to Make yummy says:

      6 Fried Taro Dumplings
      Make the dough:
      The outer shell is made from a thick layer
      of taro that has been boiled / steamed and mashed.

      Ingredients:
      Taro 100g (148ml)
      Wheat starch (cooked) 100g (148ml)
      *Wheat starch 50g (74ml) + Hot water 50g (74ml) mix well.
      (It’s called cooked wheat starch)
      Lurpak Slightly Salted Butter 45g (67ml)

      Seasonings:
      Chinese five spice 1 tsp
      Cinnamon 1/2 tsp

      For Fillings and Sauces:
      Hong Kong Style Barbecue Roast Pork — How to Make Char Siu 港式蜜汁叉燒
      Josephine’s Recipes Episode 27

      Recommend to watch this:
      Dim sum 港式點心 – 叉燒酥 BBQ Roast Pork Pastry Puffs (Char Siu So) Josephine’s
      Recipes Episode 43

    • Amone Luangrath says:

      Thx so much Josephine. I will try n let you know.

    • How to Make yummy says:

      Look forward to hearing from you.

  11. Alex Mock says:

    remmebr theres people taht cant read chinese 🙁 have no idea bout the
    igredeints lol whats the first thing u had? flour? cornstarch?

  12. Mervin Lee says:

    Hello! Do you have the English translation for this recipe on your site?
    Also, what is that filling that you put in? and why do you need to use the
    cling wrap, is it because the dough is too oily to handle by hand? thanks!