Chewy Potato Balls with Spicy Dipping Sauce

Ingredients

• 400 g Potatoes
• 4 g Salt
• 120 g Tapioca starch
• 60 g Wheat starch
• 1 Green onion (stalk, chopped)
• 4 cloves Garlic (minced)
• 2 Thai chili (chopped)
• 1 tbsp Sesame seeds
• 1 tbsp Chili flakes
• 2 tbsp Oil (Heat until smoking hot)
• 3 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 2 tbsp Cilantro (chopped)
• 3 tbsp Water

Steps

1. 1

   Make a shallow cut around the middle of each potato to make peeling easier later.

2. 2

   Steam the potatoes for about 30–40 minutes, or until a chopstick passes easily through them.

3. 3

   Let the steamed potatoes cool slightly. Peel them and mash until completely smooth.

4. 4

   Add the salt, tapioca starch, and wheat starch to the mashed potatoes.

5. 5

   Knead until the mixture forms a smooth, non-sticky dough.

6. 6

   Divide the dough and roll it into small balls weighing about 15 g each.

7. 7

   Boil the potato balls in a pot of water for about 3 minutes, until they float to the surface.

8. 8

   Drain the potato balls and transfer them to an ice bath for a chewier texture.

9. 9

   For the sauce, combine the chopped green onion, sesame seeds, minced garlic, chopped Thai chili, and chili flakes in a heatproof bowl.

10. 10

    Heat the oil until smoking hot, then carefully pour it over the aromatics to release their aroma.

11. 11

    Add the soy sauce, oyster sauce, sugar, and water. Stir to combine.

12. 12

    Finish the sauce with the chopped cilantro.

13. 13

    Pour the spicy sauce over the potato balls or serve it on the side for dipping.

Notes

The source gives a steaming range of 30–40 minutes in the written description, while the video text says 30 minutes; cook until a chopstick passes easily through the potatoes. Water for the ice bath and boiling water are method requirements but are not quantified in the source.

Nutrition per serving

• appetizer
• snack
• East Asian
• spicy
• vegetarian
• dairy-free
• chewy
• steamed