Nga Nguyen

Chewy Potato Dumplings with Chili Oil

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Chewy Potato Dumplings with Chili Oil

(Adapted from One Happy Bite)

Makes about 30–35 pieces | Serves 5 as a main dishIngredients

  • 5 large russet potatoes
  • 500g potato starch (or tapioca starch)
  • 1 cup water, plus more as needed

For the chili sauce

  • 2 tbsp canola oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • ½ tsp chili powder
  • Chili flakes, to taste

(Or use your favorite chili crisp — Lao Gan Ma works beautifully here.)

Instructions

  1. Cook the potatoes. Peel and cut the potatoes into rough cubes. Boil in a large pot of water until completely tender, about 15 minutes. Drain well.
  2. Mash until smooth. While still warm, mash the potatoes thoroughly — no lumps. A ricer gives the smoothest result, but a fork or masher works fine.
  3. Make the dough. Add the potato starch to the warm mashed potatoes. Pour in the water gradually, kneading as you go, until you have a soft, smooth dough that holds its shape without cracking. It should feel like firm Play-Doh. Adjust with a little more starch if sticky, or a splash more water if dry.
  4. Shape the dumplings. Pinch off a walnut-sized piece of dough and roll it into a ball. Press the flat base of a wine bottle (or a small glass) down into the center to create a little mushroom cap shape. Set aside and repeat.
  5. Boil in batches. Bring a large pot of water to a rolling boil. Drop in the dumplings in batches — don’t crowd the pot. They’re ready when they float to the surface and feel springy, about 3–4 minutes.
  6. Make the sauce. Combine all the sauce ingredients in a small bowl and microwave for 1 minute, or warm briefly in a small pan. Stir well.
  7. Serve. Arrange the hot dumplings in a bowl, spoon the chili sauce over the top, and add a drizzle of extra hot oil if you like heat. Toss and eat immediately, with steamed greens or whatever vegetables you have on hand.

Tips

  • This is very much a “season to taste” dish — don’t be shy with the garlic and chili.s soy sauce + 1 tbs rice vinegar + minced garlic + 1/2 tsp chili powder + chili flakes (to taste). Microwave for 1 minutes.
  • The dough is best used right away — it can get sticky as it sits.
  • Leftovers reheat well in a pan with a little oil for crispy edges.