Chinese Deep Fried Taro Pie Recipe

This article was last updated on April 16, 2022

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Deep Fried Taro Pie 



150 g Lean Pork

150 g Shelled Shrimps

20 g Soaked Dried Black Mushrooms

1 Clove of Garlic (Minced)


600 g Taro

112.5 g Lard

112.5 g Tang Flour (Wheat Starch)

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tablespoon Sugar


1/2 teaspoon Salt

3/4 teaspoon Chicken Powder

1/4 teaspoon Sugar

1 Tablespoon Cornstarch Mixture (0.5 Tablespoon Cornstarch + 1 Tablespoon Water)

Some oil for frying


Dice the pork, shrimps, and mushrooms. (Wash and dry the shrimp before dicing.)

Heat 2 tablespoons oil and stir fry the minced garlic till fragrant, add the diced pork, shrimps, mushrooms and seasoning. After stir-frying, remove and leave it to cool.

Peel and cut the taro into slices, steam through (about 1/2 hour) and mash into paste.

Add 3/4 cup of boiling water to the Tang Flour , mix with mashed taro, follow by lard, baking soda, salt, and sugar. Knead to a dough. Cut into 24 small pieces as the wrappers, put in the filling, and pinch it into the shape of an American Football (like an big olive, size like an egg).

Deep-fry them and serve.

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