Wu gok (crispy taro dumplings)

Step 1: Steam 1 ⅛ lb taro over a high heat until a chopstick slides through with no resistance.

Step 2: While it is still hot, mash the taro in a bowl until completely smooth, with no lumps.

Step 3: In another bowl, pour ¼ cup boiling water over 2 ⅞ oz wheat starch and stir quickly with chopsticks, then knead into a smooth, translucent dough.

Step 4: Knead the starch dough into the taro with 2 ⅛ oz lard, 1 tsp sugar, ¾ tsp salt, ¼ tsp five-spice powder and ¼ tsp bicarbonate of soda until it forms a smooth, soft dough that does not stick to your hands. Cover and chill for 30 minutes.

Step 5: For the filling, heat 1 tbsp vegetable oil in a wok over a medium-high heat and fry 1 shallot and 1 tbsp dried shrimp for 30 seconds. Add 7 oz pork shoulder and stir-fry until it is no longer pink and reaches 160°F, about 3 minutes.

Step 6: Add 4 dried shiitake mushrooms, 1 tbsp oyster sauce, 1 tsp light soy sauce and ¼ tsp ground white pepper and toss for 1 minute. Stir in 1 tsp cornflour and cook until the sauce is thick and coats the meat. Spread on a plate and chill until cold.

Step 7: Divide the taro dough into 16 balls. Flatten each into a 7 cm round in your palm, add a heaped teaspoon of filling, and fold and pinch it into a smooth rugby-ball shape. Keep the surface smooth: cracks become holes in the fryer.

Step 8: Set the dumplings on a tray lined with baking paper and chill for 30 minutes, until firm.

Step 9: Heat 4 ¼ cups vegetable oil in a deep pan or wok to 350°F, no more than half full. Lower in 4 dumplings at a time on a slotted spoon and do not touch them for the first minute, while the lace sets.

Step 10: Fry until deep golden and covered in a puffed, lacy crust, turning gently once. Keep the oil between 175 and 375°F.

Step 11: Drain on a rack over kitchen paper and serve hot, while the lace is crisp.