Chewy Potato Balls with Chili Oil Sauce
Chewy Potato Balls with Chili Oil Sauce
Ingredients
For the Potato Balls
- 2 potatoes, medium, peeled
- 2 tablespoons cornflour
- 1 tablespoon tapioca starch, optional
- 1 pinch salt
For the Chili Oil Sauce
- 1 tablespoon red chili flakes
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, chopped
- 1 handful fresh coriander leaves, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon chili sauce or sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon vinegar
- 1 tablespoon dark soy sauce, optional
- 1 pinch salt, to taste
- 2 tablespoons oil, hot
- 1 tablespoon water
Instructions
- 1
Peel the potatoes and boil them in a pot of water until they are very soft and can be easily pierced with a fork. This will take approximately 10-12 minutes.
⏱️ 12 min
- 2
Once soft, drain the potatoes and mash them while still slightly warm until completely smooth. A potato ricer is recommended for the smoothest consistency.
⏱️ 3 min
- 3
To the mashed potatoes, add the cornflour, tapioca starch (if using), and a pinch of salt. Mix well and knead by hand until a soft, uniform dough forms.
⏱️ 5 min
- 4
Take small portions of the dough and roll them between your palms to shape them into small, bite-sized balls.
⏱️ 5 min
- 5
Bring a large pot of water to a rolling boil. Carefully drop the potato balls into the boiling water.
⏱️ 3 min
- 6
Once the potato balls float to the surface, which should take about 2 minutes, remove them immediately with a slotted spoon.
⏱️ 2 min
- 7
Transfer the boiled potato balls into an ice water bath. Let them cool for about 5 minutes to stop the cooking process and ensure a chewy texture.
⏱️ 5 min
- 8
While the potato balls are cooling, prepare the chili oil sauce. In a heatproof bowl, combine the red chili flakes, grated ginger, chopped garlic, finely chopped fresh coriander leaves, sesame seeds, and salt to taste.
⏱️ 3 min
- 9
Heat 2 tablespoons of oil in a small pan until it is very hot, almost to its smoking point. Carefully pour the hot oil over the ingredients in the bowl. It should sizzle, releasing the aromas.
⏱️ 2 min
- 10
Add the chili sauce or sriracha, soy sauce, vinegar, dark soy sauce (if using), and 1-2 tablespoons of water to the bowl. Mix all the sauce ingredients well until thoroughly combined.
⏱️ 2 min
- 11
Drain the cooled potato balls from the ice water bath and add them to the prepared chili oil sauce. Toss gently to ensure all the potato balls are evenly coated with the flavorful sauce.
⏱️ 3 min
- 12
Serve immediately and enjoy your soft and chewy potato balls with chili oil sauce!
Kitchen Tools
Nutrition Facts (per serving)
Chewy Potato Balls with Chili Oil Sauce
For the Potato Balls
- 2 potatoes, medium, peeled
- 2 tablespoons cornflour
- 1 tablespoon tapioca starch, optional
- 1 pinch salt
For the Chili Oil Sauce
- 1 tablespoon red chili flakes
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, chopped
- 1 handful fresh coriander leaves, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon chili sauce or sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon vinegar
- 1 tablespoon dark soy sauce, optional
- 1 pinch salt, to taste
- 2 tablespoons oil, hot
- 1 tablespoon water
Instructions
- 1
Peel the potatoes and boil them in a pot of water until they are very soft and can be easily pierced with a fork. This will take approximately 10-12 minutes.
⏱️ 12 min - 2
Once soft, drain the potatoes and mash them while still slightly warm until completely smooth. A potato ricer is recommended for the smoothest consistency.
⏱️ 3 min - 3
To the mashed potatoes, add the cornflour, tapioca starch (if using), and a pinch of salt. Mix well and knead by hand until a soft, uniform dough forms.
⏱️ 5 min - 4
Take small portions of the dough and roll them between your palms to shape them into small, bite-sized balls.
⏱️ 5 min - 5
Bring a large pot of water to a rolling boil. Carefully drop the potato balls into the boiling water.
⏱️ 3 min - 6
Once the potato balls float to the surface, which should take about 2 minutes, remove them immediately with a slotted spoon.
⏱️ 2 min - 7
Transfer the boiled potato balls into an ice water bath. Let them cool for about 5 minutes to stop the cooking process and ensure a chewy texture.
⏱️ 5 min - 8
While the potato balls are cooling, prepare the chili oil sauce. In a heatproof bowl, combine the red chili flakes, grated ginger, chopped garlic, finely chopped fresh coriander leaves, sesame seeds, and salt to taste.
⏱️ 3 min - 9
Heat 2 tablespoons of oil in a small pan until it is very hot, almost to its smoking point. Carefully pour the hot oil over the ingredients in the bowl. It should sizzle, releasing the aromas.
⏱️ 2 min - 10
Add the chili sauce or sriracha, soy sauce, vinegar, dark soy sauce (if using), and 1-2 tablespoons of water to the bowl. Mix all the sauce ingredients well until thoroughly combined.
⏱️ 2 min - 11
Drain the cooled potato balls from the ice water bath and add them to the prepared chili oil sauce. Toss gently to ensure all the potato balls are evenly coated with the flavorful sauce.
⏱️ 3 min - 12
Serve immediately and enjoy your soft and chewy potato balls with chili oil sauce!