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.