馅：
猪肉碎100克
虾仁100克
香菇4朵
蒜泥1茶匙
罐头蘑菇1小罐
鲜百合少许
胡椒粉少許
蚝油1汤匙
糖1小匙
麻油1茶匙
油2汤匙
芋角皮：
竽头1粒500克
牛油 120克，
澄粉100克，
滾水4汤匙
苏打粉1小匙
盐半小匙
糖1大匙。
香菇用水泡發，去梗之後切成小丁﹔猪肉和虾仁都切成小丁﹔蒜拍扁切末
炒鍋加熱2大匙油，放入蒜泥炒香，加入肉丁、虾仁，百合和香菇拌炒至熟，加入所有调味料关火待涼备用
芋头切成約1公分厚的片狀，排在大鍋裡或是蒸笼隔层上，蒸至熟透，趁熱取出压碎备用。
把滾水沖入澄粉中搅拌后把粉团揉入蒸熟的芋頭中，揉至看不出粉粒，再加入牛油、苏打粉盐和糖拌揉均勻即可
把芋角皮粉团搓成圆球狀然后备用
取一份粉团來搓圆型、按扁、包餡在中间，用兩手的掌心收口，再修成圆形即可
油鍋加熱炸油，把芋角放入放入炸油中，炸至表面上色並出現蜂窩狀酥皮，瀝油後，放在吸油紙巾上即可。
Filling:
Minced pork 100g
Shrimp 100 g
Dry Mushrooms 4 pcs
Garlic 1 teaspoon Canned mushrooms 1 small CanFresh lily 50gPepper Oyster sauce 1 spoonful 1 Tabelspoon sugar1 teaspoon sesame oil2 tablespoons oil
Skin
Yam 500 gButter 120gWheatstarch 100 g,4 tablespoons boiling water1 tsp baking sodaHalf teaspoon salt1 tablespoon sugar.
Soak and but the dry Mushrooms, shrimp cut into small cube.
Heat the Wok with 2 tablespoons oil, add in the garlic.
Add in the minced pork, shrimp, lilies and both dry and can mushrooms and stir until cooked, add all the seasoning off the heat and let cool
Cut the Yam into about 1 cm thick cube and place it on a steaming tray and steamed until cooked, Once cooked, mash them
while still hot
Transferred the mashed yam into a bigger bowl, add in Wheatstarch, boiling water, butter, salt and baking soda and rub it till and sticky and softPinch off some dough, make into a ball, flatten it and wrap up with some
filling, seal the edges.
Deep fry under medium heat in small batches
