Mix all marination and fillings into a large bowl mix thoroughly until combined. Leave to marinate for at 30 minutes.

Mix tapioca starch with 65 ml of cold water in a bowl until fully combined. Leave aside.

In another bowl, mix sugar, glutinous flour, 100ml of cold water and shortening until thoroughly combined.

Add tapioca flour mixture into the glutinous flour mixture. Use your hands, mix and knead the mixture into a dough.

Separate the dough into 2, roll each dough into 2 long logs. Separate each log into 8 equal balls.

Use a roller pin, roll each small dough ball into a flat round pastry, add a teaspoon of filling in the middle, use your fingers, pinch the edges together to keep the filling within the dough.

Gently roll into an oval-shaped ball.

Repeat with the rest of the dough.

Add enough oil for deep fry and turn on high heat in a large wok.

When the oil reaches 180 degrees Celsius, use a stainless steel strainer and slowly drop dumplings into the oil on a strainer, this avoids them dropping to the bottom of the wok and getting burnt.

Do not move or poke them, as the dough can be sticky. Let the dumpling fry, so the outside becomes harder and crispy for about 1 to 2 minutes.

Move the dumpling from the strainer and let it float nicely in the wok. Repeat step 10 with the remaining dumplings.

Fry until lightly golden and remove from the heat; place cooked dumplings onto an oil absorbent paper to remove excess oil.

Serve immediately with chilli and soy sauce.