Chinese Potato Gnocchi
30 minutes
to prep
1 hour
to cook
4 servings
Ingredients
Dough:
- 580 grams potatoes
- 120 grams potato starch
Textured Vegetable Protein:
- ½ cup textured vegetable protein
- ¾ cup water
Sauce:
- 2 cloves garlic, minced
- 1 to 2 chilies, chopped
- 2 stalks green onions, chopped
- 1 tablespoon Chinese doubanjiang chili bean paste
- ¼ teaspoon sugar, adjust to taste
- 2 teaspoon light soy
- 1 teaspoons dark soy
- 1 teaspoon rice vinegar
- 1 cup water
- Pinch of salt, adjust to taste
Photo and Recipe Courtesy of Christina Ng from East Meets Kitchen
Instructions
- Bring a pot of water to a boil. Cut the potatoes into small cubes and cook for 15 to 20 minutes until they can be easily mashed with a fork. Reserve a few tablespoons of the water and drain.
- In a mixing bowl, mash the potatoes with a fork and mix in the potato starch. If the mixture seems dry, add 2 to 3 tablespoons of the potato water. Cover and let sit for 10 minutes until cool enough to work with.
- Preheat a large steamer.
- Roll the potato dough into two 1-inch-wide logs. Cut them into ½-inch pieces and roll out into balls. Slightly flatten each ball to form a disk and place into steamer.
- Steam for about 15 minutes and let the potato gnocchi fully cool to firm up.
- To prepare the sauce, start by rehydrating the textured vegetable protein in water or a light stock for about 10 minutes, then drain.
- In a pan over medium-high heat, cook the chopped garlic, chilies, and white parts of the green onions in some water or oil for 1 to 2 minutes.
- Add the textured vegetable protein and the rest of the ingredients.
- Bring mixture to a boil and add the cooled potato gnocchi. Season with salt and garnish with green parts of green onion. Serve hot.
