Chewy Potato Balls (with Spicy Garlic Sauce!) – A Night Market Favorite
These chewy potato balls have been trending in Chinese night markets for a while now — and they’re popular for a reason! Think bubble tea pearls, but savory! That signature QQ texture, a subtle potato flavor, and a sauce that clings to every bite… they’re super satisfying and seriously fun to eat.
I first tried them at a night market stall where the line wrapped around the corner. One bite and I got it. Chewy, warm, and soaking up a spicy, garlicky sauce. They are like mochi and gnocchi had a delicious, savory baby. I knew I had to recreate it.
These chewy potato balls are easy to make at home. You can make them gluten-free if you swap out the wheat starch. You can also get creative with the sauce — sweet and sour, tomato, even teriyaki works great!
And yes, I know the process looks a little like making gnocchi. But trust me, they’re way chewier and way more fun to eat.
Why Wheat Starch?
I like adding wheat starch in the chewy potato balls because it helps the texture stay soft for longer. Just like tapioca, the potato balls tend to firm up after sitting in the fridge — so they’re definitely best enjoyed fresh. If you’re eating leftovers, warming them up will help bring the chewiness back.
That said, if you’re gluten-free or don’t have wheat starch on hand, feel free to replace it with more tapioca starch. The texture stays almost the same if you enjoy them fresh.
Make It Your Own
- Gluten-Free: Swap out the wheat starch for more tapioca starch.
- Vegetarian: Use soy sauce or vegan oyster sauce (mushroom-based) instead of regular oyster sauce.
- Spice Level: Adjust the chili to your liking, or skip it entirely for a mild version.
How to Make Chewy Potato Balls with Spicy Garlic Sauce
Ingredients
Potato Balls:
- 400g potatoes
- 4g salt
- 120g tapioca starch (plus more if needed)
- 60g wheat starch
Spicy Dipping Sauce:
- 1 stalk green onion, chopped
- 4 cloves garlic, minced
- 2 Thai chilies, chopped
- 1 tbsp sesame seeds
- 1 tbsp chili flakes
- 2 tbsp neutral oil (for pouring)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or vegan version)
- 1 tbsp sugar
- 3 tbsp water
- 2 tbsp chopped cilantro
Instruction
1. Make the Potato Dough
Wash the potatoes and score a shallow line around each for easy peeling later. Boil or steam them for about 30 minutes, or until a chopstick pokes through easily.
Once they’ve cooled enough to handle, peel and mash until completely smooth. Mix in salt, tapioca starch, and wheat starch. The exact starch amount might vary depending on how much moisture your potatoes retain — boiled potatoes hold more water than steamed ones.
Knead until the dough is smooth and does not stick to your hand. If it’s too sticky, add a little more tapioca starch. If it cracks easily, add a touch of water and knead again.
2. Roll into Balls
Divide the dough and roll into small balls (about 15g each). Try to keep them uniform so they cook evenly.
3. Boil + Ice Bath
Bring a pot of water to a boil. Drop in the potato balls gently and cook for about 3 minutes — they’ll float when they’re done.
Scoop them out and transfer directly to an ice bath, then drain. This helps lock in that bouncy, chewy texture.
4. Make the Spicy Garlic Sauce
In a heatproof bowl, combine green onion, garlic, Thai chili, sesame seeds, and chili flakes.
Heat your oil until it’s just smoking, then carefully pour it over the aromatics to release the fragrance. Stir in soy sauce, oyster sauce, sugar, and water. Finish with a sprinkle of chopped cilantro.
5. Serve and Dip Away!
Drizzle the sauce over the warm potato balls or serve it on the side for dipping.
Other Popular Night Market-Inspired Recipes:
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Chewy Potato Balls with Spicy Garlic Sauce
Ingredients
Potato Balls:
- 400 g potatoes
- 4 g salt
- 120 g tapioca starch plus more if needed
- 60 g wheat starch
Spicy Dipping Sauce:
- 1 stalk green onion chopped
- 4 cloves garlic minced
- 2 Thai chilies chopped
- 1 tbsp sesame seeds
- 1 tbsp chili flakes
- 2 tbsp neutral oil for pouring
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or vegan version
- 1 tbsp sugar
- 3 tbsp water
- 2 tbsp chopped cilantro
Instructions
- Wash the potatoes and score a shallow line around each for easy peeling later. Boil or steam them for about 30 minutes, or until a chopstick pokes through easily.
- Once they’ve cooled enough to handle, peel and mash until completely smooth. Mix in salt, tapioca starch, and wheat starch. The exact starch amount might vary depending on how much moisture your potatoes retain — boiled potatoes hold more water than steamed ones.
- Knead until the dough is smooth and does not stick to your hand. If it’s too sticky, add a little more tapioca starch. If it cracks easily, add a touch of water and knead again.
- Divide the dough and roll into small balls (about 15g each). Try to keep them uniform so they cook evenly.
- Bring a pot of water to a boil. Drop in the potato balls gently and cook for about 3 minutes — they’ll float when they’re done.
- Scoop them out and transfer directly to an ice bath, then drain. This helps lock in that bouncy, chewy texture.
- In a heatproof bowl, combine green onion, garlic, Thai chili, sesame seeds, and chili flakes.
- Heat your oil until it’s just smoking, then carefully pour it over the aromatics to release the fragrance. Stir in soy sauce, oyster sauce, sugar, and water. Finish with a sprinkle of chopped cilantro.
- Drizzle the sauce over the warm potato balls or serve it on the side for dipping.
