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1
To make the filling, combine the pork, dark soy sauce, and ginger in a bowl.
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2
Set aside to marinate.
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3
Toss the shrimp with the 1/4 teaspoon salt and then rinse.
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4
Drain well and pat dry with paper towels.
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5
Finely chop and set aside.
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6
Make the seasoning sauce by combining the pinch of salt, white pepper, sugar, cornstarch, sesame oil, oyster sauce, rice wine, and water in a bowl.
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7
Stir to dissolve the cornstarch.
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8
Set aside.
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9
Heat the canola oil in a medium skillet over high heat.
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10
Add the pork and cook, stirring constantly, for about 1 minute, or until the pork has turned a beautiful glossy brown.
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11
Add the shrimp and continue stirring for about 1 minute to cook the shrimp through.
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12
Give the seasoning sauce a stir and add to the mixture.
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13
Stir for about 15 seconds, or until the mixture has cohered and taken on a sheen.
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14
Turn off the heat and stir in the scallion.
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15
Taste and add adjust the flavor as necessary.
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16
Transfer to a small bowl and let cool completely.
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17
Cover and refrigerate for at least 2 hours, and as long as 2 days.
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18
You should have about 3/4 cup.
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19
To make the dough, trim off the ends of the taro root to reveal the flesh.
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20
Stand the taro on its wider end and use a knife in downward motions to remove 1/4 to 1/3 inch of the outer layer, which includes the rough brown skin and a tough ring of flesh where there is a greater concentration of the speckled chocolate brown flecks.
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21
As you work all around the taro, your knife blade may sense the density difference between the more tender inner flesh and the harder outer layer.
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22
Do not worry about removing it all because you will have another chance later.
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23
Halve the taro lengthwise and then cut into half-circles about 3/4 inch thick.
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24
Put into a bowl of water and set aside while you bring water to a boil for steaming (see page 17 for guidance).
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25
Drain the taro, put it in a steamer tray (there is no need to line it), and steam over boiling water for 30 to 45 minutes, until the taro is soft.
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26
Poke several pieces with a toothpick; there should be no resistance.
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27
Depending on your trimming job, some areas at the rim may be hard still.
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28
That is fine because you will shortly discard them.
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29
Aim for most of the flesh to be soft.
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30
The texture of cooked taro will seem dry.
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31
Remove the steamer tray and set aside to cool for about 5 minutes, or until the taro is still warm but cool enough to handle with your fingers.
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32
Warm taro mashes easily.
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33
While the taro steams, put the wheat starch in a bowl.
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34
Gradually add the water, stirring with a wooden spoon or rubber spatula.
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35
When the mixture is pasty and has a texture resembling frosting, stop adding water.
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36
There may be left over water.
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37
Set aside.
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38
Expect the wheat starch to firm up as it sits.
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39
Cover if it begins to dry.
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40
Pick up each taro piece and crumble and mash it with your fingers into a bowl.
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41
It should fall apart easily.
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42
Discard all the hard pieces.
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43
Tiny firm bits suspended in the mash are fine.
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44
Measure out 1/2 pound (1 packed cup) and transfer to the bowl of wheat starch; discard or save the extra taro for another use.
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45
Add the salt and sugar and combine the ingredients with your fingers until well blended.
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46
Add the lard and keep mixing and kneading for 1 to 2 minutes, until a soft dough with the texture of mashed potatoes forms.
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47
Gather the dough into a ball and put it in a clean, dry bowl.
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48
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, and as long as 2 days.
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49
Firm dough is easier to work with.
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50
When you are ready to form the dumplings, remove the dough and filling from the refrigerator.
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51
Line a baking sheet or plate with parchment paper.
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52
On an unfloured work surface, roll the dough into a thick 12-inch log.
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53
Cut the log into 12 even-size pieces.
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54
Roll each one into a ball and set aside.
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55
Chill the dough balls for about 5 minutes to firm them up so that they are easier to manipulate, if you like.
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56
For each dumpling, take a ball of dough and use your thumb to press a well in the center.
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57
Then press on the walls with your fingers to form a shallow bowl a good 2 1/2 inches wide and 1/4 inch thick.
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58
Put a scant tablespoon of filling in the center and tap it gently to flatten it out.
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59
Then bring up the edges of the dough to close up the dumpling.
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60
Gently push and press the dough to fully enclose the filling.
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61
It should look like a small football (see page 164 for guidance).
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62
Put it on the work surface and neaten it up, if you like.
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63
Put the finished dumpling on the prepared plate.
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64
Repeat with the remaining dough and filling.
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65
To fry the dumplings, pour 1 1/2 inches of oil into a medium saucepan.
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66
Because the oil will dramatically bubble during frying, make sure that there is at least 2 inches between the top level of the oil and the rim of the pan.
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67
Heat over medium-high heat until 360 to 370F on a deep-fry thermometer.
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68
(Without a thermometer, test a dumpling to gauge the oil temperature.
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69
The chopstick test here is not as helpful.)
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70
When frying these dumplings, begin at a medium-high oil temperature and then immediately lower the heat after the dumplings have set.
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71
This assures that the dumplings do not disintegrate, creates their signature lacy coating, and allows them to adequately cook without browning too fast.
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72
Fry in manageable batches of 3 dumplings.
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73
After adding the dumplings to the oil, the oil will rush to a boil, sending the dumplings floating upward.
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74
At that point, lower the heat to medium-low.
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75
Fry for 2 to 3 minutes, until the dumplings are a beautiful brown.
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76
If they stick together, nudge them a bit as they fry, and they will eventually separate.
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77
Use a slotted spoon or skimmer to lift the dumplings from the oil (you will hear them sizzle still) and drain them on paper towels.
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78
Raise the heat to medium-high to return the oil temperature to a moderately high temperature between batches.
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79
Skim and discard any floating bits in the oil, as needed.
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80
Serve hot, warm, or at room temperature, as long as the dumplings are crisp.
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81
Present on a platter, each one each cut in half with scissors or a knife so it is easy to pick up with chopsticks.
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82
Freshly fried dumplings will hold their crispness for about 3 hours if left at room temperature.
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83
To serve them hot, reheat in a 400F oven for about 5 minutes.
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84
Refrigerated ones soften, and the best way to revive them is by refrying in 350F oil for about 1 minute; the lacy crispness will return.
