Fried taro dumplings

Method

1. 1 Steam the taro for 30 minutes, then mash it while it's still hot and mix it with tapioca starch and pork fat.
2. 2 Mixing pork fat into the potato peel creates a crispy, honeycomb-like crust when fried.
3. 3 Stuff the dough while it's still warm, then let it cool and refrigerate for 1 hour to firm it up.
4. 4 Sauté minced pork with shiitake mushrooms, dried shrimp, and oyster sauce to make a filling.
5. 5 Wrap the filling in the potato skin and roll it into an egg shape with pointed ends.
6. 6 Fry in oil at 160 degrees for 6 minutes until the crust puffs up and becomes fluffy; hotter oil will cause the crust to crack.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil evenly and then steam in a hot air oven at 180 degrees for 16 minutes; the crust will not be as crispy as when deep-fried.