Korean Garlic Potato Bites

Wash, peel and dice the potatoes, cook them in the microwave for about 7/8 minutes, then mash them with the appropriate tool.

In a bowl, combine the mashed potatoes, potato starch, and 1 tablespoon of water to begin.

Knead the dough and add more water (1 tablespoon at a time) if necessary. If the dough is too wet, add a little potato starch to balance it out.

The amount of water you add will vary depending on the type of potatoes you use. The dough should be soft and not sticky.

Take about a tablespoon of dough and knead it for a few seconds with one hand: this helps compact it. Then, form a ball between the palms of your hands about the size of a walnut.

Once you have obtained a spherical shape, wash and dry a glass bottle, with a sturdy, narrow mouth, lightly soaked in potato starch and slowly push the mouth of the bottle into the sphere until it is halfway.

I don't recommend using a plastic bottle because the mouth of a glass bottle is rounded and thicker, compared to a thinner plastic bottle with a sharper edge. Also, the plastic bottle will most likely stick to the dough.

Cook the mushroom gnocchi in lightly salted boiling water for about 5-10 minutes, or until cooked through. The best way to tell if they're done is to simply bite into one. If the inside is still firm and not rubbery, boil them longer.

Once fully cooked, it's recommended to place them in cold water. This will stop the cooking process and leave them more chewy.

Drain them from the cold water, place them in a bowl and start preparing the garlic, oil, soy and chili sauce.

If you can't or don't like spicy foods, simply replace the chili pepper with sweet paprika, turmeric, and pepper, or 1/2 teaspoon of sesame oil.

Finely chop the fresh garlic and chives and add them to the gnocchi bowl along with the soy sauce, chili pepper, and granulated sugar.

Heat the vegetable oil until bubbles begin to form.

Pour it gently while still hot over the seasonings and mix until all the ingredients are well combined.

Korean Garlic Potato Bites are ready to be enjoyed, if possible, with traditional chopsticks .

The chef recommends:

Cornstarch can be used as a substitute for potato starch. However, cornstarch will give the Korean dumplings a less chewy texture.

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