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Crispy fried taro dumplings with a lacy exterior and savory filling are a dim sum gem. A family favorite with fresh, earthy taro flavor.
Peel and cut the taro into chunks. Steam taro over medium-high heat for 25 minutes, or until fully softened.
While taro steams, soak the dried shiitake in hot water for 15 minutes. Squeeze dry and chop finely. Mince the scallion and shrimp.
Heat 1 tbsp of canola oil in a skillet over medium heat. Add ground pork and cook for 2 minutes, then add shrimp, shiitake, and scallion. Stir-fry for 3–4 minutes.
Add soy sauce, sugar, white pepper, and salt to the pork mixture. Stir well, cook until aromatic, then drizzle in sesame oil before turning off the heat. Let filling cool.
Mash steamed taro while hot, mix in flour and cornstarch, and knead until a sticky dough forms. Let it rest for 10 minutes to firm up.
Divide taro mixture and filling into equal portions. Flatten taro dough in your hands, place filling in the center, and shape into ovals.
Heat canola oil in a deep pot to 350°F. Gently lower dumplings into oil and fry for 4–5 minutes, controlling heat to maintain crispness without burning. Fry in batches, do not crowd pan.
Remove dumplings when lacy, light golden, and crisp. Drain on a paper-lined plate and let cool slightly before serving.
