Step 1

Heat oil in pot. Fry crushed garlic and dried crushed onion until fragrant. Add all filling ingredients (aside from the eggs), and fry until fragrant. Sprinkle a dash of cooking wine. Add seasoning ingredients and bring to a boil. Add potato starch and water until it achieves a thick consistency. Fry egg yolk. Scoop out and let cool.

Step 2

Use boiling water to knead wheat flour into dough. Chop peeled taro into slices. Place into steamer basket and steam over high heat 20 minutes. Crush. Add salt, chicken bouillon, five-spice powder, and the wheat flour dough. Stir evenly. Then add salted hardboiled egg yolks and lard. Stir thoroughly. Refrigerate for 30 minutes. This is the taro skin..

Step 3

Separate taro skin into small circular wraps approximately 0.81 ounce (23 grams) each. Add about 0.81 ounce (23 grams) of filling to these and form into a dumpling shape, thus making the wu gok ready to be cooked.

Step 4

Heat oil to 392 °F (200 °C). Add wu gok. Fry until golden brown and crispy. Remove from pot and strain away excess oil.