We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel and boil the potatoes until soft. Let them cool, then mash well.
Add cornstarch and salt, and knead into a soft, smooth dough.
Roll into small bite-sized balls.
Boil the balls in water until they float, indicating they're cooked.
Transfer them immediately into cold water and let them cool.
In a bowl, add minced garlic and sesame seeds. Pour hot oil over it.
Add chili oil, peanut butter, soy sauce, vinegar, sugar, and salt. Mix well.
Drain the potato balls and toss them in the sauce.
Garnish with fresh coriander leaves and enjoy!
Want to keep this recipe for later? We can email it to you!
Use 3–4 tbsp cornstarch, as needed for a soft, smooth dough.
Use 4–5 garlic cloves depending on taste.
Soft, chewy, spicy, and addictive — perfect snack vibes.
Can I use more garlic in the sauce?
Yes, you can use 4–5 garlic cloves depending on your taste preference.
How do I know when the potato balls are cooked?
The potato balls are cooked when they float to the surface of the boiling water.
What if my dough is too sticky?
Add a little more cornstarch until the dough is smooth and not sticky.
Can I make the sauce less spicy?
Yes, reduce the amount of chili oil to make the sauce less spicy.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
