Guizhou Yangyu Baban (Crispy Vegan Potato Cakes) with Zhan Shui

Ingredients

• 500 g potatoes (Peeled and cut into chunks)
• 100 g glutinous rice flour (Add enough for a soft dough that comes together; the exact amount was not stated in the source)
• 2 g salt (Plus more to season the dipping sauce, if needed)
• neutral frying oil (For deep-frying; use enough to generously submerge the cakes. Approximately 30 g is estimated to be absorbed)
• 30 ml soy sauce (For the zhan shui dipping sauce)
• 15 ml black rice vinegar (For the dipping sauce)
• 15 ml chili oil (Adjust to taste)
• 2 cloves garlic (Finely minced)
• 5 g fresh ginger (Finely minced or grated; included as an estimated traditional sauce ingredient)
• 1 scallion (Thinly sliced for the dipping sauce)
• 10 g cilantro (Chopped; included as an estimated traditional sauce ingredient)
• 5 g sugar (Optional, to balance the sauce)
• 25 g roasted peanuts (Crushed; for crunch in the dipping sauce)
• chameleon plant (Traditionally included in the dipping sauce, but omitted because it was unavailable)

Steps

1. 1

   Steam the potato chunks until completely soft and easily pierced with a fork, about 15–20 minutes. Transfer them to a bowl and mash while still hot until smooth.

2. 2

   Add the glutinous rice flour and salt to the hot mashed potatoes. Mix, then knead while warm until the mixture forms a soft, cohesive dough with no dry patches. Add a little more glutinous rice flour only if the dough is too sticky to shape.

3. 3

   Divide the dough into small portions. Roll each portion into a ball, then flatten it into a small, thick disk. Keep the shaped cakes covered so their surfaces do not dry out.

4. 4

   Make the dipping sauce by combining the soy sauce, black rice vinegar, chili oil, minced garlic, ginger, scallion, cilantro, sugar, and crushed peanuts in a small bowl. Stir until combined and taste for seasoning. The traditional chameleon plant is omitted here.

5. 5

   Heat several centimeters of neutral oil in a deep, heavy saucepan or wok over low to medium-low heat. The oil should be hot enough that a small piece of dough rises gradually and bubbles gently, rather than browning immediately.

6. 6

   Carefully add the potato cakes to the oil in batches, leaving space between them. Deep-fry over low heat, turning occasionally, until they puff slightly and become evenly golden and crisp on the outside, about 6–8 minutes per batch.

7. 7

   Remove the cakes with a slotted spoon and drain on a rack or paper towels. Serve immediately while the outsides are crunchy and the centers are soft and gooey, with the zhan shui dipping sauce.

Notes

The source provided the dish name and preparation method but not a full ingredient list or measurements; sauce ingredients and quantities are therefore estimates based on a typical zhan shui dipping sauce. Use caution when deep-frying and do not overcrowd the pan. The cakes are best served immediately, when their centers remain soft and their exteriors are crisp.

Nutrition per serving

• snack
• appetizer
• vegan
• dairy-free
• egg-free
• deep-fried
• Chinese
• Guizhou cuisine