• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 400g potatoes, scrubbed
  • Seasoning
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped parsley
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 150g wheat starch (tang meen fun)
  • 200ml boiling water

Instructions

  1. Bring a deep saucepan of water to a boil, add potatoes and cook until tender.drain and skin the potatoes, then mash and mix with seasoning ingredients. Blend well.
  2. Put wheat starch in a mixing bowl and pour in boiling water. Stir vigorously with a pair of chopsticks until dough is cooked. Knead dough well on a lightly floured (with wheat starch) surface until smooth.
  3. Add cooked dough to the mashed potato mixture. Mix until thoroughly combined. Shape into longish rolls.
  4. Heat oil in a kuali and fry rolls until golden brown. Drain and serve with piquant mayo sauce.

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