1. Soak the dried shiitake in lukewarm water for 30 minutes, squeeze out and chop finely. Heat the oil in a wok, stir-fry the minced pork and mushrooms for 3 minutes, then add the soy sauce, oyster sauce, sugar and the cornflour mixed with the water; cook until thick and cool completely.
2. Peel and dice the taro and steam for 25-30 minutes until completely soft; mash smoothly while still hot.
3. Scald the wheat starch with the boiling water and mix quickly; add the taro purée, lard, salt, sugar and white pepper and knead into a soft, smooth dough; chill for 30 minutes.
4. Divide the dough into 16 pieces, flatten each into a small cup in your palm, place a teaspoon of filling in the centre, seal and shape into an egg.
5. Heat the oil to 175-180 °C in a small, deep pan, gently lower in the puffs in batches and fry for 3-4 minutes until the surface has frilled into a lacy crust and is golden brown.
6. Drain on kitchen paper and serve immediately.
Tip: The lacy "honeycomb" puff of the dim sum baskets: the hot oil and the lard create the characteristic frilly crust. If the oil isn't hot enough the dough falls apart – fry a test piece first.
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