PREPARATION:
1. Pound the coriander roots, garlic, pepper and salt together into a fine paste.
Sauté in oil until fragrant, add the minced pork and carrot fry until cooked through.
Add salted Chinese radish and season with sugar. Mix the corn flour with a small amount
of water stirring in thoroughly. Remove and set aside.
2. Mix all ingredients for the taro balls together and stir over low heat until a dough
is formed. Remove and leave to cool. Roll all the taro mixture into small balls of about
1" in diameter Roll out each ball into a flat sheet, place I tbsp of the filling in the
center, and seal closely. Continue until all the mixture is used up.
