This is one dish that I love to introduce people to; besides the tact that it’s tasty, but mostly not a lot of people who I take to dim sum have ever tried taro before… the kind you eat, not the thing with the cards.
芋頭角 – pronounced “wu tao gok”, is made with a dough that’s a mixture of corn starch, wheat starch and boiled down taro root. The filling is a sauté of ground pork, shrimp, shitake mushrooms, and onions tossed with some soy and sugar. The dough is kneaded together then wrapped into a dumpling with a filling and fried. The dumpling a big mix of textures and awesomeness; whose signature outer shell is a result of science and reaction of the different starches and frying oil.
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