Deep Fried Potato Dumplings!

1. 1

   Peel the potatoes, cut into half and boil.

2. 2

   The potatoes weighed 178 g after peeling!

3. 3

   When the potatoes are cooked, drain and mash them.

4. 4

   I had 3/4 cup (150 ml) of mash!

5. 5

   Let the mashed potato cool down, then add 3 tablespoons of katakuriko and knead well.

6. 6

   Divide into 3 portions and form into about 1 cm diameter balls.

7. 7

   Heat up some oil in a frying pan and shallow fry the dumplings over low heat.

8. 8

   I tried pan frying them, but the dumplings were too thick and it took time.

9. 9

   Deep frying (or shallow frying) them worked a lot better!

10. 10

    You can make extra dough, roll it out into a cylinder, wrap with plastic wrap and keep it in the refrigerator!

11. 11

    It will last for about 3 days!

12. 12

    When you want to eat it, cut and roll into balls and deep fry!

* Per serving · 4 servings · Values may vary.

No additional tips available.