Ingredients

Directions

1 Done	Prepare Yam Cut yam into slices of 1 cm. Arrange loosely in a steamer, steam till cooked through. Remove from steamer and mash while it’s still hot. Set aside.
2 Done	Make Dough In a bowl, stir ¾ cup of boiling water into wheat starch with a fork to form a rough dough. When the temperature is still hot but touchable by hand, combine the dough with mashed yam. Then add lard, baking soda, salt and sugar. Fold in and knead completely. If you find any yam lumps, take them out.
3 Done	Fill and Shape into Puff Roll the dough to form a ball, cut into 4 parts. Roll each part into a stick, and cut into 6 pieces. For each piece of dough, roll it out to a dumpling wrap, scoop fillings on top. Fold the dumpling in your hands to form half moon shaped dumpling.
4 Done	Deep-fry and Serve Heat up oil in a wok over high heat. To check the temperature of the oil, drop one piece of the excess yam lump into the oil. It should stay at the bottom for one second before floating on top. Carefully drop pieces of dumplings into the wok. It is ready when the colour turns brown and the dumplings covered with crispy nettings. Drain and leave on paper towel to get rid of excess oil. Serve immediately.