Josephine, even I don't understand Chinese, but I did a copy and paste your recipe in Chinese to English. It's work for me. I am very appreciated for your video, all of them very easy, details, information, clear, helpful and looks so delicious. I can imagine you did a lot of work with that. in fact, I google search deep fried taro dumplings recipe for a very long time. I'm happy to found you here ^^ you got a new subbies
OMG! You did a great job, I've tried making these deep fried taro dumplings with reference from a few website, but I could's get the honeycomb effect like your video. after watching this video, now I knw why and what the tips I need to be aware of.. thanks so much!!! I will try your version : )
I finally found the wheat starch and try made it. It turn out so delicious. Thanks again for the recipe........ Hope you keep uploading all new recipes as I am your royal follower.
charles lim Aw, It was a good try :) I'm so happy to hear that you've been enjoying. If you give it a go again, PS. Send me the picture to facebook.com/JosephineRecipes Happy Dong Zi & Merry Christmas!
Hi Josephine, thanks for this wonderful recipe! Can I make some extra unfried taro balls to freeze, then take them out to defrost and deep fry when I want them later?
bananachillipepper If you want ''freeze to store'', I have no idea, I haven't tried before. normally If you want to make it on the same day, put the dough in the freeze ''for a while'' 15 mins and take it out for ''easy to wrap''. also you can keep the dough in the refrigerator overnight if you need it for tomorrow deep fry :)
Wowww, looks so beautiful! I'm looking this instruction video for a very long time. I definitely need to practice my dumpling making skills though. your nettings so nice and crispy after you fry them, and your fillings is so perfect!!!!!!! I will try your version this coming Sunday :D Ohh, Can't wait!!!!!!!
Josephine. Do I refrigerate the taro dough after press the dough down and put a plastic wrap on? There is no talking in your video and so I don't know. If refrigeration, how long do I leave in the refrig before taking out to wrap the filling?
Definitely a great recipe to learn and you're my favourite guru on RUclips. I was catching up many of my favourite dishes the other morning. so cool recipes and amazing videos to caught my eye. we receive there is always an element that surprises us. Thank you very much Josephine!
please share the recepi in english...I can't read chinese and this is one of my favourite food..thank you so much for sharing so many nice recipe with us,God Bless.
Please give me sometimes to make the English version #instructional video. Below are the ingredients: There. I hope this is helpful to some of you. 6 Fried Taro Dumplings Make the dough: The outer shell is made from a thick layer of taro that has been boiled / steamed and mashed. Ingredients: Taro 100g (148ml) Wheat starch (cooked) 100g (148ml) *Wheat starch 50g (74ml) + Hot water 50g (74ml) mix well. (It's called cooked wheat starch) Lurpak Slightly Salted Butter 45g (67ml) Seasonings: Chinese five spice 1 tsp Cinnamon 1/2 tsp For Fillings and Sauces: Hong Kong Style Barbecue Roast Pork -- How to Make Char Siu 港式蜜汁叉燒 Josephine's Recipes Episode 27 Recommend to watch this: Dim sum 港式點心 - 叉燒酥 BBQ Roast Pork Pastry Puffs (Char Siu So) Josephine's Recipes Episode 43
Ele Lim Soon Nope. See the link www.asianfoodonline.co.uk/products/wheat-starch-foo-lung-ching-kee?gclid=CjgKEAjw2KCcBRCQ_6mztcunhEgSJABPxOF1Sn92fkuPlANsAwMdcSG9LvCQucWBxZVC4JGIklkovfD_BwE
Pls write ur recipe in english, love all ur videos, but I cant try to make.. cos I cant read chinese word..... pls pls pls.... the cheese cup cake too...
yes, we cooked wheat flour and mixed with water and added it into mashed taro. when we deep fried it turned out so hard that we couldn't bite it. the oil was at 150.
Such great vidz, you made them look so damn easy to make. Just wanna say thanks for all your work. If I were single, I'd kiss the ground you walk on to marry you :)
I love anything to do with yam..thanks for sharing your wonderful recipe on taro
Josephine, even I don't understand Chinese, but I did a copy and paste your recipe in Chinese to English. It's work for me. I am very appreciated for your video, all of them very easy, details, information, clear, helpful and looks so delicious. I can imagine you did a lot of work with that. in fact, I google search deep fried taro dumplings recipe for a very long time. I'm happy to found you here ^^ you got a new subbies
Hi josephine, I love how yr video very short, easy to follow..and no need all the talking..love..keep em coming!
OMG! You did a great job, I've tried making these deep fried taro dumplings with reference from a few website, but I could's get the honeycomb effect like your video. after watching this video, now I knw why and what the tips I need to be aware of.. thanks so much!!! I will try your version : )
I finally found the wheat starch and try made it. It turn out so delicious. Thanks again for the recipe........ Hope you keep uploading all new recipes as I am your royal follower.
charles lim Aw, It was a good try :) I'm so happy to hear that you've been enjoying. If you give it a go again, PS. Send me the picture to facebook.com/JosephineRecipes
Happy Dong Zi & Merry Christmas!
can not see the flour...
Hi Josephine, thanks for this wonderful recipe! Can I make some extra unfried taro balls to freeze, then take them out to defrost and deep fry when I want them later?
bananachillipepper If you want ''freeze to store'', I have no idea, I haven't tried before. normally If you want to make it on the same day, put the dough in the freeze ''for a while'' 15 mins and take it out for ''easy to wrap''. also you can keep the dough in the refrigerator overnight if you need it for tomorrow deep fry :)
^^ 好易學，正！多謝無私分享！
This is my most favourite Dim Sum dish. Thanks :)
Wowww, looks so beautiful! I'm looking this instruction video for a very long time. I definitely need to practice my dumpling making skills though. your nettings so nice and crispy after you fry them, and your fillings is so perfect!!!!!!! I will try your version this coming Sunday :D Ohh, Can't wait!!!!!!!
You made me sooooooo hungry now in the middle of the night!! ^ . ^!!!
Receipi
Made this and it was wonderful :-D
I'm so happy to hear that my viewers succeed to make :D It just made my day! Send me pictures to Google + or email josephinesotime@gmail.com
我幸運遇到好老師，感恩，教得好，受益良多，我自然努力學習，動力會更強 ^^
I love this!
Tengaryu instagram.com/p/BQr6ej_BfDwIXP3rYYKCRQG-bKA_xqqcoAWXqY0/instagram.com/p/BQr6ej_BfDwIXP3rYYKCRQG-bKA_xqqcoAWXqY0/
为什么看不见有配方分量
Josephine. Do I refrigerate the taro dough after press the dough down and put a plastic wrap on? There is no talking in your video and so I don't know. If refrigeration, how long do I leave in the refrig before taking out to wrap the filling?
Definitely a great recipe to learn and you're my favourite guru on RUclips. I was catching up many of my favourite dishes the other morning. so cool recipes and amazing videos to caught my eye. we receive there is always an element that surprises us. Thank you very much Josephine!
Could you please show an image of the package for "wheat starch"? I afraid it may be hard to find in the market. Thx!
Click to watch 0:58 ruclips.net/video/Y5cfdmKZ6FU/видео.html You can find them in your local Asian grocery store.
Anderson Huu Dear Anderson, wheat starch is also called Tang flour. You can get it from the bakery shop. Have a nice day and happy cooking.
Thank you very much for your reply. I hope to find it soon!
Amazing recipe and keep up the good work of keeping us inspired!!! xoxo
Will do (\^__^\)
After all of these years eating one of my favorite dim sums, I know the secret on how to get the amazing crust. thanks
不太清楚……一開始無講芋頭要蒸多少份鐘變成泥芋？其他分量都無講……作為我入廚45年都好難學！？老細:
Other than Lurpak butter, can you use any butter? With salt or without salt?
Wai Man Ariel Tsui
Thanks for sharing. How to do the filling inside?
She replied watch here. yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html
Yesterday I ate so much.........deep-fried taro dumplings!!! you're so Amazing!!! Your version exactly like dim sum restaurant.
please share the recepi in english...I can't read chinese and this is one of my favourite food..thank you so much for sharing so many nice recipe with us,God Bless.
Yes!!!! amazing, so glad you made this video!
Aha.. This is definitely one of my favourite Chinese dim sum and Thanks for your requested :)
Josephine's Recipes 冫
you are genius
Magnificently filmed, produced, edited, and over-all stylized video - really enjoyable! Bravo :-D
Despite seeing your blog for full recipe, I still do not know what you put in as filling.
What can I subtitles wheat starch with cause I can't find wheat starch at my local store
You can buy wheat starch in your local Asian store or online.
yummy
Yur vidz r so beautiful... :-)
Can these be baked instead of deep fried?
Haven’t tried that.
I love these Yum. gonna try it some day
请问可以放冷冻
Hi, I love your recipes can you please translate the recipes in English? Thanks so much for your kindness.
Please, have an English Recipe
For the Fried Taro Dumplings
THANKS
Fried. Taro. Dumplings
How to make the filling?
Joanne Roxanne b
I need the recipe for filling please thanx
Read the full recipe by clicking this link: yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html
Josephine, can you give us the portions of each ingredients. Thank you.
Please give me sometimes to make the English version #instructional video.
Below are the ingredients:
There. I hope this is helpful to some of you.
6 Fried Taro Dumplings
Make the dough:
The outer shell is made from a thick layer
of taro that has been boiled / steamed and mashed.
Ingredients:
Taro 100g (148ml)
Wheat starch (cooked) 100g (148ml)
*Wheat starch 50g (74ml) + Hot water 50g (74ml) mix well.
(It's called cooked wheat starch)
Lurpak Slightly Salted Butter 45g (67ml)
Seasonings:
Chinese five spice 1 tsp
Cinnamon 1/2 tsp
For Fillings and Sauces:
Hong Kong Style Barbecue Roast Pork -- How to Make Char Siu 港式蜜汁叉燒 Josephine's Recipes Episode 27
Recommend to watch this:
Dim sum 港式點心 - 叉燒酥 BBQ Roast Pork Pastry Puffs (Char Siu So) Josephine's Recipes Episode 43
Many thanks Josephine. Is wheat starch just means flour (all purpose).
Ele Lim Soon Nope. See the link www.asianfoodonline.co.uk/products/wheat-starch-foo-lung-ching-kee?gclid=CjgKEAjw2KCcBRCQ_6mztcunhEgSJABPxOF1Sn92fkuPlANsAwMdcSG9LvCQucWBxZVC4JGIklkovfD_BwE
@@JosephineRecipes f
Pls write ur recipe in english, love all ur videos, but I cant try to make.. cos I cant read chinese word..... pls pls pls.... the cheese cup cake too...
Tq.. so much
Ní hao the recipe in English please , xie xie 😊
+Ramoly Hamzah if you open her blog, (link above), you will find the recipe in english.
👍👍👍👍👍
whats the filling?
+Xing Xing sys Get the full recipe: yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html
recipe for the filling please!
那瓶子裝的是甚麼? 瓶子的字一閃即過看不清楚.
Get the full recipe: yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html
沒有講到搓好粉之後, 那瓶子裝的是甚麼, 是橄欖油嗎還是普通油? 或是糖漿?
Which part of the video?
Yes, What is inside the bottle. Oil Or water?
S S 1:30 - 1:32? Chinese five spice and Cinnamon ground.
Good
❤
Do more videos like this no talking. I'll Mahe this tonight
Will do. Let me know how it goes :)
Recipe in english please
delicious mmmmmmmmmmmm
关键是最后几分钟的200度
Taro Dumplings
Shanghai Dumplings
explanation in english will be great
Click here: yummyeasycooking.blogspot.co.uk/2014/02/chinese-dim-sum-fried-taro-dumplings.html
omg nom nom nom!!!!!
one ingredients is missing,,, baking soda
+Eugene Guevarra This version not added baking soda.
I followed step by step yesterday; it didn't turn out anything like what you shown in the video ~_~
Are you sure? Did you mixed the cooked wheat starch with mashed taro?
What is the oil temperature for deep frying?
yes, we cooked wheat flour and mixed with water and added it into mashed taro. when we deep fried it turned out so hard that we couldn't bite it. the oil was at 150.
Send me your pictures to Google + I find out what the problem is, so I can help it be solved?
the skin literally had no honeycomb effect. it just come out frying with a very hard coated shell.
Hongy Daii Because you failed with the dough :(
Such great vidz, you made them look so damn easy to make. Just wanna say thanks for all your work. If I were single, I'd kiss the ground you walk on to marry you :)
You're welcome, Cohen. Many thanks for the kind words :)
I see it now sorry
lard is what you need... not butter.
This is my version okay? (\=.=\)''
quixoticfallcy shut up your mouth, who you are to telling her anyway.
translate in English please
ummu maryam n
yak. butter oh. should be lard.
滚水？马来西亚人？😂
有问题吗?如果是马来西亚