Recipe: Tasty Taro Root Dumpling with Imitation Crab Meat Sauce

Taro Root Dumpling with Imitation Crab Meat Sauce. Taro root dumplings (aka wu gok) are made from taro that is steamed and mashed, stuffed with diced mushrooms, shrimp, pork and scallions, and then finally Add the filling sauce and stir until it thickens. The texture of taro is unlike any other root vegetable or squash. Steamed or simmered, taro is soft and almost custard-like, yet still firm and dry at the same Though taro is often said to have no distinctive flavor, the larger varieties possess a slightly fishy, meaty taste that's unique in the root family.

The dish is topped with XO sauce, a type of. From easy Imitation Crab recipes to masterful Imitation Crab preparation techniques, find Imitation Crab ideas by our editors and community in this recipe collection. It's an easy pasta dish to throw together: just chop up the meat into a cheese sauce and serve. You can have Taro Root Dumpling with Imitation Crab Meat Sauce using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Taro Root Dumpling with Imitation Crab Meat Sauce

1. Prepare 250 grams of net weight Taro root.
2. Prepare 1 of Hanpen.
3. Prepare 1 of Katakuriko (for the rice dumplings).
4. You need 5 stick of Imitation crab meat.
5. It's 1/2 of pack Daikon radish sprouts.
6. It's 500 ml of Water.
7. You need 1 tbsp of ◎Dashi stock granules.
8. It's 1 tsp of ◎Mirin.
9. It's 1 tsp of ◎Soy sauce.
10. It's 1 pinch of ◎Salt.
11. Prepare 1 tbsp of each Katakuriko and water.
12. Prepare 1 of Vegetable oil (for deep frying).

Other names of this dish are Imitation Crab Meat, Seafood Sticks, and Kani Boko etc. Some important things to know about Kanikama are Some famous dishes include mainly Avocado Gratin with melted cream cheese, Taro Root Dumpling with imitation crab meat sauce, Crab sticks and green Onion. Taro dumpling (Chinese: 芋角; Cantonese Yale: wuhgok) 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.

Taro Root Dumpling with Imitation Crab Meat Sauce instructions

1. Peel the skin off the taro potatoes, wrap in plastic wrap, and microwave until soft (about 6~9 minutes)..
2. Place Step 1 and the hanpen into a food processor and blend together..
3. When Step 2 is completely cooled, cut it in 5 pieces and roll them into balls after coating your hands with katakuriko..
4. Fry the rice dumplings in vegetable oil until golden brown on the surface (about 2-3 minutes)..
5. Add water and the ◎ ingredients to a pot, bring to a boil, add the cut and washed daikon radish sprouts and shredded imitation crab meat, and bring to a boil..
6. Stir in the katakuriko dissolved in water into Step 5 over low heat..
7. Place the fried rice dumplings into a dish, top with Step 6, and it is done..

Among overseas Chinatowns, it is often sold as a Chinese pastry. Taro roots are a delicious root vegetable that is a common staple of most Asian Pacific diets. You should be able to find them at an Asian market, or any grocery store with a fairly extensive produce section. Heat the sauce pot until the butter has completely melted, stirring it continuously. Taro root dumplings (aka wu gok) are made from taro that is steamed and mashed, stuffed with diced Taro Latkes with Sriracha Lime Cream Sauce - builicious.