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1
Steam the peeled old taro over high heat until fully tender throughout. Press through a fine sieve or work vigorously with a fork while still hot until completely smooth — no lumps remain. A single lump in the dough will prevent the thin shell from forming uniformly.
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2
While the taro is still warm but not hot, work in the wheat starch. Allow the dough to cool to room temperature. Incorporate the lard — it must be cool and at room temperature — kneading until the dough is cohesive, pliable, and uniform. The dough should feel smooth and slightly waxy under the palm.
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3
Prepare the filling: combine the spiced minced pork with the soaked, chopped dried shrimp and cook through. Allow to cool completely before filling.
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4
Divide the taro dough into portions of equal weight. Press each portion into a round disc. Place a spoonful of cooled filling at the centre. Fold and seal the edges completely — any gap will allow the filling to fall out during frying. The sealed form should feel firmly closed with no air pockets.
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5
This is where the dish lives or dies. Heat the oil to 180 °C. Lower the dumplings into the oil gently and do not stir, move, or disturb them at any point during frying. The steam generated by the lard within the dough creates the characteristic fenestrated, honeycombed lacework exterior. Any movement before the shell has set will fracture and collapse the developing structure. Fry until the shell is golden, crisp, and the lacework pattern is fully opened across the surface.
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6
Remove and drain briefly. Serve immediately — the lacework shell loses its crispness within minutes of leaving the oil.