Taro/Yam Puff (Wu Gok/芋角)

Ingredients
Taro Pastry
750g taro - peeled and sliced thinly
120g wheat starch
1/2 +1/3 cup boiling water
120g shortening
1 tsp salt
2 tbsp sugar 
1/2 tsp 5-spice powder

Fillings
200g ground pork
2 shitake mushrooms - diced
handful frozen mixed peas
3 shallot - peeled and chopped
2 cloves garlic - peeled and chopped
1 tbsp soy sauce
2 tsp dark soy sauce 
1 tbsp oyster sauce
1 tsp sugar
salt to taste

dash of pepper 
2 tbsp toasted peanuts
cornstarch
few tbsp of water

Method 

1. Put sliced yam into a large plate and steamed until soft.  Mash yam using a potato masher and
2. add salt, sugar and 5-spice powder into the mashed yam and mix well.
3. In a large bowl, add boiling water to the wheat starch.  Use a pair of chopsticks to stir until mixed.  Add yam and shortening and mix well.
4. Knead into a dough and keep refrigerated for 1 hour or more.
5. Heat up oil in pan.  Fry shallot and garlic till fragrant.  Add mushrooms and fry for a minute.  Add pork and fry for a while more.
6. Drizzle saoy sauce, dark soy sauce and osyter sauce and do a quick stir fry to mix well.  Add mixed peas, water, sugar, salt and a dash of pepper.  Stir in some cornstarch solution to slightly thicken the sauce.  Add toasted peanuts and toss to mix well. 
7. Divide dough into 22 balls.  Flatten each dough into a circle.  Place 1 tbsp of fillings onto the center of the dough and wrap it up into an oval shape.  Repeat for the rest of the dough balls.
8. Keep refrigerated for another 30 minutes before frying.
9. Heat up oil till hot.  Switch to medium heat and fry yam puff till golden brown and crispy.
10. Drain and place on paper towels to drain off excess oil.  Serve immediately with some chilli dipping sauce.