Peel the potatoes, cut into half and boil. The potatoes weighed 178 g after peeling!
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.
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.
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!
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!
I tried making this before and it didn't go well, but then I heard that you should add 1/3 of the total amount of the potatoes in katakuriko potato starch flour, so I tried again! The key is to add the katakuriko potato starch flour when the potatoes are cool! And to knead the dough well! And don't let it burn either! You can add a little sugar and salt to pre-flavor the dough before deep frying the dumplings! It's up to you!