| 1 | Cook the potatoes in boiling salted water until tender, then mash them until they are quite smooth. |
| 2 | Dissolve the sugar in the water in a saucepan over a fairly low heat. |
| 3 | Sift the rice flour into a large bowl. |
| 4 | Make a well in the centre, then add the mashed potatoes and sugar solution. |
| 5 | Gradually stir in the rice flour then knead the mixture into a soft dough. |
| 6 | Cover with cling film or a tea towel and chill. |
| 7 | Prepare the filling. |
| 8 | Soak the mushrooms in cold water for 15 minutes, then drain and steam them over boiling water for 15 minutes. |
| 9 | Remove the mushroom stalks, then finely dice the caps. |
| 10 | Finely dice the pork and marinate it with the soy sauce, ?teaspoon of the sugar and ?teaspoon of the sherry for 10 minutes. |
| 11 | Soak and dice the dried shrimps. |
| 12 | Heat the 2 tablespoons oil in a wok or frying pan. |
| 13 | Add the pork, shallot and shrimps and fry for a while, then stir in all the remaining filling ingredients. |
| 14 | Roll the dough into a cylinder shape, then cut it into 32 equal portions. |
| 15 | Press the pieces of dough into flat circles and place a little filling in the centre of each. |
| 16 | Draw up the edges of the dough, working it around the filling to seal it in and make neat balls. |
| 17 | Coat these completely in sesame seeds. |
| 18 | Heat the oil for deep frying to 190 c/375°F, then add the sesame balls and deep fry them until golden brown. drain and serve |
