What's Cooking?

Taro Dumplings

Remix mashed potatoes with tender taro root for a fresh twist on the classic dish.

Taro, a tropical tuber in season through fall and winter, is delicious mashed and mixed with other vegetables. When peeled, taro becomes quite sticky, so make sure to rub salt on the outside before cooking.

Serves 4

What You Need:

  • 4 dried shiitake mushrooms 
  • 8 taro roots, about 1-3⁄4 ounces each, peeled and cut into 1⁄2-inch rounds 
  • 1 teaspoon salt 
  • 2-1⁄2 cups konbu stock (see recipe)
  • 2 tablespoons sugar 
  • 2 tablespoons soy sauce 
  • 1 ounce carrot, peeled and finely chopped 
  • 2 ⁄3 ounce green beans, finely chopped 
  • 2 tablespoons cornstarch, dissolved in 4 tablespoons water 
  • Grated ginger for garnish

What You Do:

  1. Soak shiitake in water for about 30 minutes to reconstitute. Remove stalks, then chop caps very finely.
  2. Rub taro with salt, then rinse.
  3. In a saucepan over medium heat, combine konbu stock, sugar and soy sauce. Whe sugar has dissolved, add taro and cook for about 20 minutes until soft. Remove taro and reserve stock.
  4. Add shiitake, carrot and green beans to taro stock and cook for 5 to 6 minutes. Drain thoroughly, and reserve stock.
  5. Mash taro while still hot. Divide into 8 portions and place each on top of a sheet of plastic wrap. Place a spoonful of vegetable mixture on top of each portion. Lift corners of plastic wrap and close over top of each, forming a ball. The vegetable mixture should be partly inside the ball, and partly invisible at the top of ball.
  6. Remove plastic wrap and arrange balls on a serving plate.
  7. In a saucepan over low hear, combine 1 cup of taro stock with dissolved cornstarch mixture and stir until thick. Pour thickened sauce over taro balls and garnish with grated ginger.

More What's Cooking?

Tomato-Zucchini Frittata

Enjoy a leisurely Easter brunch with this savory Italian treat.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »