Peeled taro 410 g, caster sugar 1 tbsp, salt 1/2 tsp
White pepper 1/4 tsp, sweet potato starch 4 tbsp
Cheng Chi shallot sauce 3 tbsp
1. Peel the taro and shred it.
2. Add the caster sugar, salt, white pepper and sweet potato starch and mix thoroughly by hand.
3. Add the Cheng Chi shallot sauce and mix through by hand.
4. Squeeze into small dumplings between your palms.
5. Oil the steamer lightly and arrange the dumplings in it.
6. Steam over a high heat for 15–20 minutes.
Eaten plain, you get the shallot and the taro working together exactly as they should.
Drop them into broth and they become something else again.