Fuzhou Potato Balls

Overview

Fuzhou potato balls are also called fake fish balls by locals. The outer skin is made of tapioca flour and is very chewy and chewy. The ratio of potatoes and tapioca flour in potato balls is one pound of potatoes and three taels of tapioca flour. This ratio makes the dough just right.

Tags

• staple food
• snacks
• home cooking
• chicken essence
• five spice powder
• ginger
• green onions
• light soy sauce
• meat filling
• mushrooms
• oyster sauce
• potatoes
• tapioca flour
• carrot
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the potatoes, peel them, cut them into small pieces and steam them in a pot. When steaming potatoes, you can adjust the meat filling first. The meat filling depends on your personal taste. If you like meat, use pure meat filling. Use pork belly that is 30% fat and 70% lean, add carrots, shiitake mushrooms, scallions, and ginger and mince it together.

   

2. 2 Add light soy sauce, oyster sauce, chicken essence, salt, five-spice powder and sesame oil to the meat filling, mix well and set aside.

   

3. 3 Steam the potatoes and mash them while they are hot. Add tapioca flour, salt and sesame oil in proportion to form a dough. Boil the water in the pot, take a ball of dough and cook it, then add it to the potato dough and knead it evenly. This step cannot be omitted as it will prevent the dough from loosening easily and make the potato balls chewy and chewy.

   

4. 4 Pull out the dough into small pieces and wrap them with meat filling like making glutinous rice balls. Store it in the refrigerator and defrost it when you want to eat it, which is very convenient.

   

5. 5 After the water boils, add the potato balls and stir gently with the back of a spoon to prevent them from sticking to the pan. Cook for about 10 minutes. When the potato balls float, add cold water. After the water boils, add cold water again and bring to a boil.