For the mochi dough: In a mixing bowl, pour the boiling water into the wheat starch, then knead. Set aside.

In another mixing bowl, mix the sugars into the room-temperature water. To a stand mixer fitted with the paddle attachment, add the glutinous rice flour, then mix on low while streaming in the sugar water. Add the wheat starch mixture. Add the duck fat and continue to mix until you have a homogeneous dough. Wrap the bowl with plastic wrap and let rest for about an hour.

For the dumpling filling: Meanwhile, to a medium saute pan over medium-high heat, add a splash of oil. Let get hot, then add the pork, white pepper, chicken bouillon powder and Chinese five-spice. Cook, stirring often, until the pork is cooked through, 5 to 7 minutes. Transfer to a large mixing bowl, then set aside to cool slightly.

In another bowl, combine the mushrooms, jicama, preserved radish, garlic, scallions, ginger and shallots. Mix to combine. Add the oyster and soy sauce and mix well. Add the vegetable mixture to the pork and mix to combine. Set aside.

Portion out the dough into 32 even balls. Make each dough ball into a little cup by creating a small pocket in the center. Add 1 tablespoon filling. Seal, making each look like a little football. Rest your dumplings for about 15 minutes before cooking.

To cook, add the dumplings to a deep-fryer with canola oil at 350 degrees F. Fry until golden brown, about 5 minutes. Let cool slightly, and enjoy!