Crispy Salt Taro Balls
Steamed taro is mashed into a dough, formed into wrappers, stuffed with filling, and deep-fried until golden. The taro balls are finished with a drizzle of Sichuan peppercorn oil and served with sweet bean sauce and Sichuan pepper salt.
Ingredients
Taro (steamed, peeled, and mashed into a paste)
500g
Glutinous rice flour (100g mixed into the taro paste, the remainder for rolling the outside)
130g
Cooked pork fat (diced)
100g
Ham (diced)
As needed
Agar (diced)
As needed
Dried shrimp (diced)
As needed
Walnut kernels (diced)
As needed
Mushrooms (diced)
As needed
Scallion whites (diced)
As needed
Minced ginger
As needed
Sugar
As needed
Sesame oil (for mixing the filling and drizzling)
As needed
Cooking oil (for frying)
As needed
Sichuan peppercorns (fried for aroma then removed)
As needed
Sweet bean sauce (for dipping)
As needed
Salt and pepper seasoning (for dipping)
As needed
Instructions
1
Step 1
Steam the taro until cooked, peel, and mash into a paste. Add 100g of glutinous rice flour and mix evenly. Divide the dough into 20 portions for the wrappers.
2
Step 2
Dice the cooked pork fat, ham, agar, mushrooms, dried shrimp, walnut kernels, and scallion whites. Add sugar, minced ginger, and sesame oil, then mix to form the filling. Wrap the filling with the dough portions to form balls, then roll the outside evenly with glutinous rice flour.
3
Step 3
Heat cooking oil in a pan over medium heat to about 60% hot. Add the balls one by one and fry until golden brown. Drain off the oil and plate.
4
Step 4
Heat sesame oil in a pan, add the Sichuan peppercorns to release their aroma, then remove the peppercorns. Drizzle the peppercorn-infused oil over the balls. Serve with small dishes of sweet bean sauce and salt and pepper seasoning on the side for dipping.
