Taro dumpling · People's Republic of China cuisine · Main Course
Taro dumpling
Born in People's Republic of China
“Boiled taro becomes a crispy, light, fluffy shell around seasoned pork—textural magic in every bite.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention crisp and fluffy outer layer first
8 in 10 say it's worth it for the worldwide dim sum standard
6 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Taro dumpling is a Cantonese dim sum staple that transforms humble root vegetable into something unexpectedly luxurious. Boiled taro gets mashed into a thick shell around seasoned ground pork, then deep-fried until the outer layer shatters into a crisp, airy crust. It's the kind of textural surprise that keeps you reaching for another: soft, savory center meeting that gossamer-thin crackling exterior.
What makes this version distinct
Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette, deep-fried taro dumpling, deep-fried taro dumpling puff, or simply taro dumpling. The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep-fried, and the outermost layer of taro becomes crisp, light, and fluffy.
Signature elements
What people love
- crisp and fluffy outer layer
- worldwide dim sum standard
- versatile (served as pastry too)
Know before you go
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