Chewy potato balls that taste like a savory twist on boba! Perfect with any sauce—this one’s a must-try!
Ingredients:
- Potato Balls:
- Potatoes: 400g
- Salt: 4g
- Tapioca starch: 120g
- Wheat starch: 60g
- Spicy Dipping Sauce:
- Green onion: 1 stalk, chopped
- Garlic: 4 cloves, minced
- Thai chili: 2, chopped
- Sesame seeds: 1 tbsp
- Chili flakes: 1 tbsp
- Oil: 2 tbsp
- Soy sauce: 3 tbsp
- Oyster sauce: 1 tbsp
- Sugar: 1 tbsp
- Cilantro: 2 tbsp, chopped
- Water: 3 tbsp
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and cut a shallow slit around the middle.
- Steam the potatoes for 30 minutes or until a chopstick easily pokes through them.
- Let the potatoes cool a bit, then peel and mash them until smooth.
- Add salt, tapioca starch, and wheat starch to the mashed potatoes.
- Knead the mixture until it forms a smooth, non-sticky dough.
- Shape the Potato Balls:
- Divide the dough and roll it into small balls, about 15g each.
- Cook the Potato Balls:
- Boil the potato balls in a pot of water for about 3 minutes, or until they float to the surface.
- Drain and transfer them to an ice bath for a chewier texture.
- Make the Spicy Dipping Sauce:
- In a heatproof bowl, combine the green onion, garlic, Thai chili, sesame seeds, and chili flakes.
- Heat 2 tablespoons of oil until hot, then pour it over the mixture to release the aroma.
- Add soy sauce, oyster sauce, sugar, and water, and stir to combine.
- Finish with chopped cilantro.
- Serve:
- Drizzle the spicy dipping sauce over the potato balls or serve it on the side for dipping. Enjoy!
