📝 About This Recipe
A cornerstone of Fuzhou's 'Min' cuisine, these savory taro balls are a masterclass in texture, featuring a silky, elastic exterior made from starchy taro and a succulent, umami-rich pork filling. Unlike the sweet taro balls found in desserts, these are a soul-warming savory staple often served in a clear, delicate broth that highlights the natural sweetness of the root vegetable. Perfectly balanced and incredibly comforting, they represent the coastal elegance and culinary precision of southeastern China.
🥗 Ingredients
The Taro Dough
- 500 grams Taro Root (peeled and cut into 1-inch cubes; use mealy 'betel nut' taro if possible)
- 150-200 grams Tapioca Starch (plus extra for dusting)
- 50 grams Sweet Potato Starch (adds a signature chewiness)
- 1/2 teaspoon Salt
- 2-3 tablespoons Boiling Water (only if dough is too dry)
The Savory Meat Filling
- 200 grams Ground Pork (ideally 70% lean, 30% fat for juiciness)
- 1 tablespoon Dried Shrimp (soaked in warm water and finely minced)
- 2 pieces Shiitake Mushrooms (dried, rehydrated, and finely minced)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Rice Wine
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper Powder
- 2 stalks Scallions (finely chopped)
The Soup Base & Garnish
- 1.5 liters Chicken or Pork Bone Broth (high quality and clear)
- 1 stalk Celery (finely minced (traditional Fuzhou garnish))
- 1 sprig Cilantro (chopped)
- 1 tablespoon Fried Shallots (for aromatic crunch)
👨🍳 Instructions
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1
Steam the taro cubes over high heat for 20-25 minutes until they are fork-tender and falling apart.
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2
While the taro steams, prepare the filling by combining ground pork, minced dried shrimp, shiitake mushrooms, soy sauce, rice wine, sesame oil, white pepper, and scallions in a bowl. Stir vigorously in one direction until the mixture becomes sticky and emulsified.
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3
Transfer the hot, steamed taro to a large mixing bowl and mash immediately while hot using a potato masher or the back of a sturdy spoon until completely smooth with no lumps.
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4
Add the salt and the sweet potato starch to the mashed taro. Gradually incorporate the tapioca starch, kneading as you go. The heat from the taro will partially cook the starch.
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5
Knead until a smooth, pliable, non-stick dough forms. If it is too crumbly, add a splash of boiling water; if too sticky, add a little more tapioca starch. The texture should feel like play-dough.
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6
Divide the dough into small portions, roughly the size of a walnut (about 25-30g each). Cover with a damp cloth to prevent drying.
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7
Take one piece of dough, roll it into a ball, and use your thumb to create a deep indentation, forming a small cup shape.
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8
Place about 1 teaspoon of the pork filling into the center. Gently push the edges of the dough upward and pinch to seal perfectly, ensuring no air is trapped inside.
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9
Roll the sealed ball between your palms to smooth it out into a perfect sphere. Repeat with the remaining dough and filling.
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10
Bring a large pot of water to a rolling boil. Carefully drop the taro balls into the water. Gently stir with a slotted spoon to prevent them from sticking to the bottom.
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11
Once the balls float to the surface, continue boiling for another 3-4 minutes to ensure the pork filling is thoroughly cooked. The exterior should look slightly translucent.
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12
In a separate pot, bring your seasoned bone broth to a gentle simmer. Season with a pinch of salt and white pepper to taste.
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13
Use a slotted spoon to transfer the cooked taro balls directly into serving bowls. Ladle the hot broth over them.
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14
Garnish each bowl with minced celery, cilantro, and a generous sprinkle of fried shallots before serving immediately.
💡 Chef's Tips
Use 'Betel Nut' Taro (Lipu Taro) for the best texture; its high starch content ensures the dough is light rather than gummy. Always mash the taro while it is piping hot to ensure the starches integrate smoothly without forming lumps. Don't overfill the balls; if the dough wall is too thin, they may burst during the boiling process. If you want a more 'elastic' bite (the famous 'Q' texture), increase the ratio of sweet potato starch to tapioca starch. To store, freeze the raw taro balls on a tray before transferring to a bag; cook them directly from frozen by adding 2-3 minutes to the boiling time.
🍽️ Serving Suggestions
Serve as a traditional breakfast or a light lunch alongside a plate of stir-fried rice vermicelli (Fuzhou style). Pair with a side of crispy Fuqing Oyster Cakes (Die Bing) for a textural contrast. Accompany with a small dish of black vinegar and chili oil for those who prefer a tangy, spicy dip. Serve with a pot of Jasmine tea, which is native to Fuzhou and cuts through the richness of the pork filling. Enjoy as a standalone snack in a clear broth, which is the most authentic way to appreciate the taro's aroma.