Steamed Taro Dumplings 芋包

Steamed Taro Dumplings (芋包) are parcels of seasoned filling enclosed in a wrapper of mashed taro, a common traditional food of northern and southern Fujian (闽北, 闽南) that is made in Xiamen (厦门). Every year as the Spring Festival approaches, households in Xiamen and Sanming (三明) make them to celebrate the new year.

How it is made

The Xiamen method starts with binglang taro (槟榔芋), which is peeled, washed and pounded raw into a paste, then mixed with a little starch and salt. The inside of a bowl is brushed with oil, a prepared filling of pork, shelled shrimp, shiitake mushrooms, winter bamboo shoots and water chestnut, cut into slices and slivers, goes in, and a layer of taro paste is spread over it. The dumpling is gently turned out of the bowl and steamed in a steamer.

Flavour and texture

Once cooked, the taro skin is smooth, springy and chewy, while the filling stays savoury, fragrant and crisp.

Where it comes from

Steamed Taro Dumplings take their name from the taro skin that holds the filling. The dish varies by district, and Xiamen's is one of several named versions alongside those of Yong'an (永安) and Anxi (安溪).