Savory Potato Mochi Dumplings
Servings 15 Dumplings
Ingredients
- 3 large potato (360 g / 0.8 pounds) good for mashing, such as russet / Yukon gold / King Edwards / Maris Piper / Desirée
- 4 tbsp Tapioca Starch / Tapioca flour
- 3 tbsp water
- 2 tbsp vegetable oil (Canola / Sunflower / Rapeseed)
Sauce
- 1 tbsp soy sauce
- 2/3 tbsp sugar
- 2 tbsp water
Instructions
- Peel and cut the potatoes into quarters, then remove spots.
- Place the potatoes in a large pot and cover with cold water. Then bring to boil until fork tender (about 10-15 minutes).
- Drain cooked potatoes and mash the potatoes with a fork / potato masher until smooth.
- Add the 3 tablespoons of water and Tapioca Starch / flour. Then mix until well blended and creamy without feeling dry or crumbly. Add a little extra water if needed.
- Form the potato mixture into disk shaped with your hands.
- Mix the soy sauce, the sugar and the 2 tablespoons of water in a small bowl and set aside.
- Pour the vegetable oil in a large frying pan over medium heat. And place the mochi and cook until the bottom is golden brown.
- Flip over and repeat it until browned. Then pour the soy sauce mixture over the mochi.
- Gently shake the pan and flip over the mochi to coat with the sauce evenly.
- Once the liquid has evaporated, It's time to ready to serve. Optionally top with a piece of seaweed.
