Crispy Taro Balls with Salted Egg Yolks

Peel the taro then cut into 1inx1in cubes.

In a medium cooking pot, over high heat, boil enough water, add the taro cubes, then turn the heat to low, cook for 8-10 minutes until soft. Remove and drain. Mash into mush when it's cool.

In a medium bowl, mix 4oz wheat starch and 1 cup of boiling water. Move the dough onto a cutting board, add lard, mashed taro, salt, ground white pepper, sugar, and five-spice powder, knead until well mixed. Then add another 4oz wheat starch, and knead until smooth. Roll the dough into a long tube, cut into about 1x1.5in pieces, dust with ⅛ tsp wheat starch, using your palm press the pieces into flat circles. Place a salt egg york at the center of the circle, gently wrap it completely, then roll it into a ball. Repeat this until all are done.

In a wok over high heat, add 2.5 qt oil, when the oil temperature reaches 300°F-350°F/150°C-170°C, fry the taro balls for 2-3 minutes until lightly golden. Remove and drain. Enjoy!

The ratio between lard and taro has to be precise. Otherwise, the outside will not be flaky.