Yongding Taro Balls

Yongding Taro Balls

　　　Yongding Taro Balls: Taro Balls

　　Taro balls are one of the classic dishes of the Hakka people and have a long history. “Where there are no mountains, there are no Hakka people; where there are mountains, the Hakka people live” and “Sweet potatoes and taro make up half the year’s food.” The Hakka people mostly live in mountainous areas, where taro is a staple food. To vary the flavors of these starchy staples, dishes like taro balls, taro dumplings, and taro meatballs were created. Taro balls are made by wrapping a filling in a dough prepared from taro and a suitable amount of tapioca flour. The preparation method is simple: typically, large and easily cooked taro are washed, cooked in their skins, then peeled and mashed into a paste. This is mixed with an appropriate amount of sweet potato flour and salt, then kneaded into a dough for the wrappers. The filling is made from minced lean pork, mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimp, shredded radish, and scallion whites. These ingredients are chopped, stir-fried with salt and MSG, and the excess liquid is drained to form the stuffing. Once the taro balls are formed, they are placed in a steamer lined with cloth and steamed over high heat for 15 minutes until the aroma wafts through the air, making your mouth water. They are then removed, plated, and drizzled with sesame oil, lard, and other seasonings. A plate of steaming, fragrant taro balls is ready. Eaten hot, the wrapper is smooth and tender, while the filling is rich and delicious. Besides steaming, taro balls can also be boiled, deep-fried, or pan-fried, each method offering a unique flavor.

　　　Made with red taro flour for the wrapper and a filling of meat, mushrooms, and winter bamboo shoots, these are steamed buns that are delicious whether served hot or cold.

　　( Longyan )