This Hakka taro roll is a lesser-known delicacy often enjoyed during the Lunar New Year. It features a delightful combination of julienned taro and ground meat, complemented by dried mushrooms, dried shrimp, Chinese sausage, and peanuts. The mixture is wrapped in tofu skin, steamed, and then pan-fried to achieve a crispy texture.
Recording A Classic Hakka Recipe
Our blog explores a diverse array of Chinese and non-Chinese recipes. I have a particular fondness for sharing traditional dishes that many may have only experienced on special occasions, prepared by grandparents or parents.
These cherished recipes risk being forgotten, and I feel compelled to document them in English. This effort is aimed at helping overseas Chinese reconnect with their culinary heritage while introducing these delicious dishes to those who have yet to experience them.
This year, I came across several videos on Chinese websites demonstrating how to prepare this Hakka Taro Roll for the New Year celebrations.
The Hakka people originally migrated from China’s central plains to regions such as Fujian, Guangdong, Guangxi, and Jiangxi, as well as various locations abroad. Today, there are an estimated 80 million people of Hakka descent worldwide!
We’ve previously shared other Hakka dishes, including Hakka Stuffed Tofu, Stuffed Bitter Melon, Sour Plum Duck, Salt Baked Chicken, and Eggs with Preserved Radish.
As a fan of Hakka cuisine, I am always on the lookout for new recipes. After some experimentation, we have developed a version of this recipe that has become a family favorite—even my grandchild enjoys it!
What Is Taro?
Recently, a post about taro was released. In summary, taro is a brown, hairy root vegetable with a texture similar to that of a potato. It has a rich, buttery flavor and comes in both large and small varieties.
This recipe utilizes the larger taro, which has a starchier texture compared to the smaller, stickier variety. Be cautious when handling raw taro, as it can irritate sensitive skin; wearing gloves while peeling and slicing is advisable.
Taro is a beloved ingredient among the Hakka people, evident in many traditional dishes from the region. Recipes like Steamed Pork Belly with Taro, Taro Rice, Braised Duck with Taro, and Taro Cake highlight its significance in Hakka cuisine. There are even more dishes yet to be explored, such as 客家算盘子 (kèjiā suànpán zǐ), which are stir-fried gnocchi-like “abacus beads” made from taro and starch.
Characteristics of the Hakka Taro Roll
If you have tried Taro Cake, another popular dish during the Chinese New Year, you will recognize the flavor profile of this roll.
The nutty taste of taro harmonizes with umami-rich ingredients such as dried shiitake mushrooms, Chinese sausage, peanuts, ground pork, and dried shrimp. The addition of five spice powder imparts a distinctive aroma.
The primary distinction between this taro roll and taro cake is the reduced amount of starch binding the ingredients together. This allows for a more pronounced appreciation of the taro’s soft, creamy, and buttery texture.
A thin sheet of bean curd skin encases the roll, similar to our Vegetarian Duck recipe. Once steamed, the rolls are sliced and pan-fried until they achieve a crispy exterior. The outcome is a comforting snack that is both complex and familiar.
These rolls can be served for breakfast, as an appetizer, or as part of the traditional New Year’s Eve meal known as 年夜饭 (nián yèfàn). Enjoy!
Recipe Instructions
In a large mixing bowl, combine the taro, ground pork (or chicken), mushrooms, peanuts, dried shrimp, sausage, scallions, egg, salt, sugar, five spice powder, sweet potato starch, and water.
Use a rubber spatula to mix thoroughly until a thick pasty filling is formed. Flatten the filling in the bottom of the bowl for even distribution and divide it into approximately four equal portions.
Cut the sheet of tofu skin into quarters. If the tofu skin is dry and breaks when bent, lightly brush it with water to soften it. Fold the uneven sides to form a rectangle, with each quarter measuring approximately 9×11 inches (23x28cm).
To wrap, place one portion of filling at the short end of a tofu skin quarter, compressing it into a firm log that stretches the length of the tofu skin, about 2 inches in diameter. If the sheet is dry, brush it with water.
Wrap the tofu skin tightly around the filling log and place it seam-side down on a heatproof dish suitable for steaming. Repeat this process with the remaining tofu skin and filling, ensuring that the rolls do not touch each other on the plate.
Prepare a wok with a 2- to 3-inch steaming rack, filling it with enough water to just below the rack. Bring the water to a boil, place the dish on the rack, cover, and steam over medium-high heat for 35 minutes (check periodically and add more boiling water as needed).
Once cooked, remove from heat and allow the rolls to cool completely (covered) before slicing them at a slight angle into ½-inch (1.25cm) thick pieces.
You can enjoy the rolls as they are or pan-fry the cut pieces in a lightly oiled frying pan over medium heat for about 5 minutes per side, until they turn golden brown.
Enjoy!
Make-Ahead Tip!
You can prepare these rolls up to 2 days in advance, steam them, and store them in an airtight container in the refrigerator. When you’re ready to enjoy them, simply steam to reheat or slice and pan-fry.
