Chicken & Taro Dumplings Recipe

Prepare the taro: peel and finely grate the taro. Place grated taro in a clean kitchen towel or cheesecloth, squeeze out as much excess moisture as possible. Removing moisture helps the filling bind and prevents soggy dumplings.

Combine filling ingredients: in a medium bowl, add ground chicken, squeezed grated taro, sliced green onions (white/light-green parts), grated ginger, minced garlic, light soy sauce, sesame oil, cornstarch, salt, and white pepper.

Mix the filling thoroughly: use a fork or spatula to fold ingredients until well combined and slightly sticky (about 1–2 minutes). Taste a small piece by cooking a teaspoon in a skillet to check seasoning and adjust salt or soy if needed.

Set up assembly station: lay out dumpling wrappers on a lightly floured surface. Keep a small bowl of water nearby for sealing.

Portion filling: scoop about 1 heaping teaspoon (roughly 12–14 grams) of filling into the center of each wrapper. Do not overfill; leave a clear edge for sealing.

Seal dumplings: wet the wrapper edge with a fingertip dipped in water. Fold wrapper over filling and press edges together, pleating as desired to create a tight seal. Ensure no gaps remain. Repeat until all dumplings are formed.

Optional resting: place assembled dumplings on a lightly floured tray, spaced apart. Chill in refrigerator for 10–15 minutes if the filling is sticky — this firms them for easier frying.

Shallow Fry for Crispy Dumplings

Heat a large skillet (preferably nonstick or cast iron) over medium-high heat and add 2–3 tablespoons vegetable oil, swirling to coat. Add dumplings in a single layer, flat-side down. Fry for 2–3 minutes until the bottoms are golden brown.

Crisp the dumplings: once bottoms are browned, add enough oil to come about 1/8 inch up the sides (about 1/3 to 1/2 cup more), then carefully tilt the pan to spoon hot oil around dumplings for even crisping. Fry another 1–2 minutes until wrappers are deeply golden and crisp. Alternatively, shallow-fry in batches maintaining 350°F (175°C) oil temperature.

Finish and drain: transfer fried dumplings to a wire rack set over a baking sheet or paper towels to drain and stay crisp. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Make the aioli: in a small bowl combine mayonnaise, finely chopped green onions, grated ginger, rice vinegar, soy sauce, sesame oil, lime juice, sugar, salt, and black pepper. Stir until smooth and taste; adjust acidity or salt as desired.

Chill briefly: refrigerate the aioli for at least 10 minutes to allow flavors to meld. Bring to near room temperature before serving if chilled longer.

Plate and garnish: arrange warm crispy dumplings on a serving platter. Spoon or pipe the ginger-scallion aioli into a small bowl alongside the dumplings. Garnish with chopped cilantro and toasted sesame seeds, and serve with lime wedges.

Serving suggestion: these dumplings are best eaten hot and crisp. Provide extra soy sauce or chili oil for dipping if desired.