Ingredients:

  • 2 large Russet or Yukon Gold potatoes (approx. 500g / 1.1 lbs)
  • 1/2 cup Glutinous rice flour or Cornstarch (60g / 2.1 oz)
  • 1 tbsp Granulated sugar (12g)
  • 1/2 tsp fine Sea salt (3g)
  • 1 cup Low-moisture Mozzarella, shredded or small cubes (115g / 4 oz)
  • 3 tbsp Neutral oil (Vegetable, Canola, or Grapeseed)

Instructions:

  1. Peel and cube the potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain thoroughly to remove excess moisture.
  2. While the potatoes are still steaming hot, mash them until completely smooth using a potato masher or ricer. Stir in the sugar and salt.
  3. Gradually add the glutinous rice flour or cornstarch to the mash. Knead gently until a soft, pliable dough forms that does not stick to your hands.
  4. Divide the dough into 5 equal balls. Flatten one ball in your palm, place a generous tablespoon of mozzarella in the center, and fold the edges upward. Pinch the seam firmly to seal.
  5. Heat neutral oil in a non-stick skillet over medium-low heat. Place the balls seam-side down in the pan.
  6. Once the bottom is slightly set (about 1 minute), use a greased spatula to press the ball into a flat disc. Fry for 3–4 minutes per side until the exterior is golden brown.
  7. Remove from heat and rest on a wire rack for 1 minute to maintain crispness. Serve immediately while the cheese center is molten.