Indulge in the irresistible fluffiness of Korean potato rolls, a beloved snack that perfectly balances sweet and savory flavors. These delightful rolls, known for their incredibly soft texture and subtle sweetness, are surprisingly easy to make at home. Unlike traditional bread rolls, the addition of mashed potato creates an unbelievably tender crumb, making them perfect for any occasion, from a casual afternoon snack to a more formal gathering. Their versatility shines through; enjoy them plain, slathered with butter, or filled with your favorite sweet or savory ingredients.
The secret to their unique texture lies in the simple yet effective addition of potato to the dough. This seemingly small addition elevates the entire baking experience, resulting in a truly unforgettable treat. Ready to experience the joy of homemade Korean potato rolls? Let's dive into the step-by-step instructions and create these fluffy delights together!
Tools Needed
- Bowl
- Pot
- Spoon
Ingredients
- Potatoes (medium): 3
- Cornflour: 3 tablespoons
- Salt: 1/4 teaspoon
- Chili flakes: 1/2 teaspoon
- Garlic (finely chopped): 1 tablespoon
- Curry leaves: a little
- Mint and coriander: optional
- White sesame seeds: 1/2 teaspoon
- Soy sauce: 1 teaspoon
- Tomato sauce: 1 teaspoon
- Kashmiri chili powder: 1/4 teaspoon
- Oil
Step-by-Step Instructions
Step 1. Prepare the Potato Dough and Shape the Balls
- Boil and lightly mash 3 medium-sized potatoes.
- In a bowl, mix mashed potatoes with 3 tablespoons of cornflour, 1/4 teaspoon of salt.
- Mix well until a dough forms.
- Roll the dough into small balls. Using a spoon or your fingers, make a small indentation in the center of each ball to create a mushroom shape.
Step 2. Boil and Cool the Potato Balls
- Boil water in a pot. Add 1 tablespoon of oil to the boiling water.
- Add potato balls to the boiling water. Ensure the water is at a rolling boil; otherwise, the balls will melt.
- Boil for about 5 minutes, or until the balls float to the surface.
- Remove the potato balls from the water and immediately place them in a bowl of cold water to prevent sticking.
Step 3. Make the Seasoning and Saute
- In a bowl, mix chili flakes, finely chopped garlic, curry leaves (mint and coriander optional), white sesame seeds, soy sauce, tomato sauce, salt, and Kashmiri chili powder.
- Heat 1 tablespoon of oil in a pan. Add the seasoning mixture and stir until fragrant.
Step 4. Combine and Serve
- Add the boiled potato balls to the pan and mix well to coat them with the seasoning.
- Serve hot.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Ensure the water is boiling vigorously when adding the potato balls to prevent them from melting.
- Immediately transfer the cooked potato balls to cold water to stop the cooking process and prevent sticking.
- Adjust the amount of salt and chili powder to your preference.
Nutrition
- N/A
FAQs
1. Can I use instant mashed potatoes?
Yes, you can use instant mashed potatoes for convenience. Just ensure they're fully prepared according to package directions before adding them to the dough.
2. How do I store leftover Korean potato rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
3. What can I add to the rolls to make them sweeter?
You can add a tablespoon or two of sugar to the dough for a slightly sweeter roll. Alternatively, brush the baked rolls with a sweet glaze after they cool.
These soft and fluffy Korean potato rolls are a delightful treat that's surprisingly simple to make. With their melt-in-your-mouth texture and subtle sweetness, they’re perfect for any occasion. Enjoy the satisfaction of baking your own batch of these irresistible rolls, and savor every delicious bite!