Most Asian have obsession of chewy texture of food. I like various types of ricecakes, mochi, any food made of rice flour or glutinous rice flour, or any food with similar texture. This potato dumpling or potato ball is one of the simplest Korean comfort food. The chewiness is from natural potato starch. For those who has hesitation on chewy texture, I would suggest you to have a try. This dumpling is soft mainly and mildly chewy.
Usually these potato dumplings are cooked and served with soup. Any Korean vegetable soup or kimchi soup would be nice. Or just like I did, a quick and light Chinese meatball and vegetable soup is no wrong. Be open-minded on food anyway.
Ingredients – serve 2 to 3
For the dumplings
Potato, 2, about 700g, try using those starchy types;
For the soup
Pork mince, about 200g;
Mushroom, any type;
Bok choy, a big handful;
Carrot, sliced, 1 cup;
Ginger, thinly sliced, 10g;
Chicken stock, 1 box, 500ml;
Sesame oil, sugar, salt, cornstarch.
(for vegetarian, use mushrooms, vegetables and vegetable stock)
How to do –
1. Let’s prepare the dumplings first. Potatoes peeled and grated. In a big bowl, layer a big kitchen cloth, put the granted potato on, wrap the potato, then squeeze hard to press the juice onto the bowl;