Steamed Taro Dumplings
Recipe By:
Prep + Cook Time:
30 to 40 minutes
Serving Size:
12 to 16 dumplings
As featured in the:
Jan. 28, 2026 Coupon Book
Recipe Category
Chef Alyssa Moreau brings a nostalgic twist with these Steamed Taro Dumplings. Inspired by trips to Chinatown for pork hash and manapua before a beach picnic, this version offers a flavorful vegetarian alternative that’s just as satisfying.
Ingredients
1 cup cooked taro, coarsely mashed
¼ cup water chestnuts, minced
1 tsp. ginger, minced
1 tbsp. green onion, minced
1 tbsp. Chinese parsley, minced
5 tbsp. shoyu, divided
1 tbsp. oyster or stir-fry sauce
3 tsp. sesame oil, divided
1 tsp. cornstarch
16 wonton/gyoza wrappers
carrot slices, won bok, lettuce pieces or ti leaf for steaming
1 tbsp. rice vinegar
½ tsp. sambal chili paste
1 stalk green onion, finely chopped, for garnish
Instructions
In a bowl, combine the taro, water chestnuts, ginger, green onion, Chinese parsley, 1 tbsp. shoyu, oyster sauce, 1 tsp. sesame oil and cornstarch. Mix well until evenly combined.
Moisten the edges of the wonton or gyoza wrappers with water. Place a spoonful of filling in the center of each wrapper, then fold up around the filling, leaving the top open and flattening the bottom. Arrange the dumplings in a steamer basket lined with carrot slices, won bok, lettuce pieces or ti leaf to prevent sticking.
Place the steamer basket over a pot of simmering water, making sure the water does not touch the basket. Cover and steam for 15 to 20 minutes, or until the wrappers appear translucent and shiny, following package instructions as needed. Let cool slightly before removing to prevent sticking.
To make the dipping sauce, combine the remaining 4 tbsp. shoyu, rice vinegar, remaining 2 tsp. sesame oil and sambal chili paste. Mix well and serve alongside the dumplings. Serve topped with chopped green onions and a side of dipping sauce.
Recipe By:
Prep + Cook Time:
30 to 40 minutes
Serving Size:
12 to 16 dumplings
As featured in…
Jan. 28, 2026 Coupon Book
