Step 1

Preheat some oil in a skillet. Add in the onion and saute until soft and fragrant. Add the pork and mushrooms and stir fry again until the meat turns color. Add the five-spice powder, sesame oil, sugar, soy sauce, light soy sauce, and oyster sauce. Have a taste and adjust to your liking. Mix cornstarch with water to make a cornstarch slurry and then pour in the meat mixture. Stir until it thickens. Set aside to cool down and pop into the refrigerator until the next day if you prepare ahead or let it cool down completely before wrapping if you prepare on the same day

Step 2

If you get the taro already peeled, then all you need to do is to cut it into smaller chunks or thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. I pressure cook on high for 3 minutes. Mash the taro while it's hot with salt and sugar

Step 3

Mix wheat starch with boiling water. This will precook the starch. Stir this into the taro mixture followed by shortening. Knead into a dough. The dough will still be somewhat sticky and very soft at this point. Continue to knead until the dough is smooth and shiny

Step 4

Cover with plastic wrap and pop it into the refrigerator and let it rest for about 1 hour

Step 5

The dough should be soft and pliable now. Give it a few kneads. Divide it into half and then half again until you get about 20 small dough, or more if you want them smaller. Work with one at a time and keep the rest cover to prevent it from drying. Flatten the dough with your palm to form a round shape. Spoon about 1/2-1 Tbsp of filling into the middle and then gather the edge and roll into an oval shape. Continue with the rest

Step 6

Place the shaped woo kok in the refrigerator for 30 minutes before frying. It helps to prevent the dough from falling apart during frying

Step 7

The oil temperature is the most important part (and challenging) in frying woo kok. You want the oil to be hot before frying and lower the heat to medium-low or even low when you first fry the woo kok. This is the point where the crust forms

Step 8

Preheat about 3 inches of oil in a heavy-bottom pot. Make sure the oil is really hot to start with. Then lower to medium-low and wait for about a minute before starting to fry. It is best if you can maintain the temperature between 320 - 330 F (160 - 170 C) when you start frying and fry one woo kok at a time until the spider web crust forms and then fry until they are crispy and golden brown. Don't fry on high heat, or the crispy layer will disperse all over the oil. Place on an absorbent paper towel and repeat with the rest