Wu Gok

🥘 Ingredients

• taro 1 lb
• wheat starch ½ cup
• lard 3 Tbs
• sugar 2 tsp
• kosher salt ½ tsp
• Chinese five-spice powder ¼ tsp
• ground pork 6 oz
• dried shiitake mushrooms 2
• shallot 1
• oyster sauce 1 Tbs
• light soy sauce 2 tsp
• sugar 1 tsp
• white pepper ¼ tsp
• cornstarch 1 tsp
• peanut oil 6 cups

1. 1

   Steam taro in a steamer for 25 min , until a skewer goes through without meeting anything, then mash it while it is still steaming dry.
2. 2

   Beat wheat starch , lard , sugar , kosher salt and Chinese five-spice powder into @&( timer while it is hot, then 1 hr until it firms up enough to hold a shape.
3. 3

   Fry ground pork with dried shiitake mushrooms , shallot , oyster sauce , light soy sauce , sugar , white pepper and cornstarch in a wok for 5 min , then spread it on a tray and 20 min .
4. 4

   Divide @&( timer into 12, flatten each piece in an oiled palm, close @&( timer inside it and roll it into an oval.
5. 5

   Fry @&( timer three at a time in peanut oil for 4 min , leaving them alone, until a honeycomb of lace stands out all round.