Crispy Taro and Pork Puffs (Wu Gok)

1. Preparing the Filling

First, soak the shiitake mushrooms in ½ cup of hot water for about 2 hours or overnight until they are soft. This rehydrates the mushrooms, giving them a better texture for the filling. Once soft, reserve ⅓ cup of the soaking water and finely chop the mushrooms and shrimp. In a small bowl, mix the reserved mushroom water with 1 tablespoon of oyster sauce, 2 teaspoons of cornstarch, ¼ teaspoon of toasted sesame oil, ⅛ teaspoon of fine sea salt, ⅛ teaspoon of sugar, ⅛ teaspoon of white pepper powder, and 2 teaspoons of finely chopped fresh cilantro if using.

2. Cooking the Filling

Heat 1 tablespoon of neutral oil in a wok over medium-high heat. Add the finely minced pork and cook for about 30 seconds until it starts to brown. Add the chopped mushrooms, shrimp, minced garlic, and shallot, cooking for another 30 seconds. Pour in 2 teaspoons of Shaoxing wine and the cornstarch mixture, stirring until the filling thickens, which should take about 1 minute. Transfer the filling to a bowl and chill it in the refrigerator overnight.

3. Making the Taro Dough

Peel and cut the taro root into chunks. Boil the taro in 2½ cups of water until tender, then drain and mash it until smooth. In a small saucepan, combine ⅔ cup of wheat starch with ½ cup of the reserved taro cooking water. Heat the mixture until it thickens into a paste, ensuring a smooth texture for the dough. Combine the taro mash with the wheat starch paste, 6 tablespoons of pork lard, 2 teaspoons of sugar, ¾ teaspoon of fine sea salt, ½ teaspoon of five-spice powder, and ⅛ teaspoon of baking soda. Mash everything together until the dough is smooth. Refrigerate the dough overnight.

4. Shaping the Puffs

Divide the chilled dough into 12 equal pieces. Roll each piece into a ball and refrigerate them to keep the dough firm. Working with three balls at a time, flatten each ball into a small cup shape. Place about 1 tablespoon of the filling into each cup, then pinch the edges closed and shape them into ovals. Chill the formed puffs and repeat the process with the remaining dough and filling. Allow the filled ovals to rest in the refrigerator for about 1 hour. This helps the dough firm up, making them easier to handle during frying.

5. Frying the Puffs

Heat neutral oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the puffs until they are golden brown and crispy, about 3-4 minutes. Drain them on paper towels and serve hot.