Vegetable-based dim sum filing composition comprising taro and glass noodles

Abstract

The present utility model relates to a vegetable-based dimsum composition comprising taro, carrots, Chinese cabbage, white onion, and glass noodles. The composition utilizes taro as a structural matrix and glass noodles as a natural binder to produce a cohesive filling suitable for dimsum products. In a preferred embodiment, the composition comprises approximately 70% by weight taro, 10% by weight carrots, 10%by weight Chinese cabbage, 5% by weight white onion, and 5% by weight glass noodles. The combination of taro and glass noodles provides structural integrity and cohesiveness without the use of synthetic binding agents. The resulting composition serves as a nutritious, plant-based, and cost-effective alternative to conventional meat-based dim sum products while utilizing readily available agricultural ingredients.