Deep Fried Potato Dumplings!

Deep Fried Potato Dumplings!

Addictively good! Really easy! You only need 2 ingredients!

Ingredients: 3 dumplings

3 small
3 tablespoons
The sauce ingredients:
Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon


1. Peel the potatoes, cut into half and boil. The potatoes weighed 178 g after peeling!
2. When the potatoes are cooked, drain and mash them. I had 3/4 cup (150 ml) of mash! Let the mashed potato cool down, then add 3 tablespoons of katakuriko and knead well.
3. Divide into 3 portions and form into about 1 cm diameter balls. Heat up some oil in a frying pan and shallow fry the dumplings over low heat.
4. I tried pan frying them, but the dumplings were too thick and it took time. Deep frying (or shallow frying) them worked a lot better!
5. You can make extra dough, roll it out into a cylinder, wrap with plastic wrap and keep it in the refrigerator! It will last for about 3 days! When you want to eat it, cut and roll into balls and deep fry!

Story Behind this Recipe

The other day I visited the Abashiri Prison Museum and had imo-dango (potato dumplings) for the first time! They were so delicious! So I tried making my own! But, they weren't as dense and sticky as I liked! So I changed the formula and tried again! This time they were a big success!