Taro Dumplings

Rehydrate dried shiitake mushrooms and dried shrimp in separate bowls of warm water for at least 30 minutes. Once softened, squeeze out excess water. Dice the rehydrated dried shiitake mushrooms finely and mince the rehydrated dried shrimp.

Peel the Taro and cut into large chunks. Steam the Taro over high heat for 20-25 minutes, or until very tender. While still hot, mash the steamed Taro thoroughly until smooth. Set aside.

In a heatproof bowl, combine the Wheat starch with the Boiling water, stirring vigorously until a thick, translucent paste forms. This is the 'tang mian' or hot water dough.