I spent many Sundays growing up eating wu gok at dim sum parlors all over the San Gabriel Valley. The fried taro puffs may be the most distinct of all dim sum dumplings in both appearance and flavor.

Our waiter at Ping Pong Dim Sum, in an attempt to give us some perspective on the Chinatown restaurant, has just described its cuisine as “Western dim sum.” Now, I’ve been doing this beat long enough ...

The Hakka people are accustomed to making taro dumplings. The skin is made of taro, and the dumplings are stuffed with pork, mushrooms, bamboo shoots, shrimp, turnip strips and Chinese onions. They ...