I can see why these went viral on social media; these chewy potato dumplings are super addictive and so fun to eat.
ingredients
- 1 large potato, around 500g
- 70g-100g tapioca starch (add in increments until you get a dough) - though i used tapioca starch, I recommend using potato starch
- pinch salt
sauce:
- 1.5 tsp chilli powder
- 1 tsp gochugaru
- 1 garlic, minced
- 1 green onion, minced
- 1 red chilli, minced (remove if you don’t want)
- ½ tsp sesame seeds
- ¼ cup hot oil
- 1 tsp curry powder
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tbsp black vinegar
- ½ tbsp peanut butter
- 1.5 tsp chinese satay sauce
- pinch msg
toppings:
- chives
- 1 tsp chilli oil
- coriander
method:
- Prepare mashed potato - After peeling and chopping the potatoes into chunk, add them into a pot of boiling water and boil until fork tender (around 10 minutes). Drain then add them into a potato ricer to mash, or into a bowl and mash by hand, making sure there are no lumps
- Make dough - add salt, potato starch and mix together until a dough is formed
- Form the potato balls - begin to portion out the dough until you get small equal sized balls
- Cook the potato balls - in a pot of boiling water, add in the formed balls and boil for around 4 minutes or until they begin to float to the top. Once cooked, place them into a bowl of cold water to stop the cooking process and make they bouncy
- Make sauce - in a heat proof bowl add garlic, spring onion, sesame seeds, curry powder and chilli powder then pour hot oil before adding in soy sauce, black vinegar, chinese bbq satay sauce, peanut butter and give it a good mix. Add some hot water to loosen the mixture if needed.
- Coat in the sauce - add the strained cooked potato balls into a bowl and top with sauce and give it a good mix. Top with coriander and chilli oil
