Crispy Taro Puffs (Wu Kok)

rotinrice.com

subheading: Taro Dough:

1 lb taro ** (cut into ¼ inch slices) (450g)

¾ cup wheat starch (90g)

⅓ cup boiling water (80ml)

1 tsp salt

½ tsp ground pepper

½ tsp sugar

½ tsp five-spice powder

3 tbsp shortening

Sufficient oil for deep frying

subheading: Filling:

2 tbsp vegetable oil

2 cloves garlic (peeled and minced)

2 Chinese mushrooms (soaked and diced)

½ lb ground pork (225g)

2 tbsp hoisin sauce

1 tsp dark soy sauce

½ tsp salt

¼ tsp ground pepper

⅓ cup water (80ml)

4 oz shrimp (chopped) (113g)

2 tsp corn starch mixed with 2 tbsp water

3 green onions (thinly sliced)

Directions at rotinrice.com

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