1. Soak dried bamboo shoots in cold water for one night.
2. Cook the soaked dried bamboo shoots in a casserole for one hour until the dried bamboo shoots are soft and ripe for use. If it is too much trouble, it is easier to buy cooked dried bamboo shoots directly.
3. First steam the taro and press it into mud with a hot spoon. If you use small taro, it has more water and the taro is dry. When you mix it with cassava flour, you need to add some water.
4. Add cassava flour to make dough with moderate hardness. If it is too dry, you can add some water appropriately.
5. Chop the stewed dried bamboo shoots, mushrooms and onions, and cut the pork into mud. First pour a little oil and mix well, then add a proper amount of salt and mix well to make stuffing for later use.
6. Take a small piece of dough, knead it into a long strip, knead it into a small dose, knead it into a circle, press a nest, gently pinch the edge with your fingers, and put it into the spoon stuffing.
7. Gently pinch the edge and wrap it into a triangle.
8. Do everything in turn.
9. Boil a pot of water, put taro jiaozi into the pot one by one, and cook over low heat until transparent and floating. Taro jiaozi is easy to cook, so you don't need cold water when cooking.
10. The boiled dumpling skin is crystal clear and obviously enlarged. Take it out to control the drying water.
Cooked taro jiaozi can be eaten directly or with soup when dipped in seasoning.