Korean Potato Cheese Pancake
These Korean Potato Cheese Pancakes are crispy on the outside, fluffy and chewy on the inside, with a mozzarella cheese filling.
Ingredients
- 2 medium russet potatoes mashed
- 1 tsp salt for boiling water
- ⅓ cup cornstarch 45g
- 1 tbsp white granulated sugar
- 100 g mozzarella cheese
- 1 tbsp dried parsley garnish
Instructions
Make potato dough
- Wash, peel, and chop potatoes into chunks. Transfer potatoes to boiling water with 1 tsp of salt and cook for 15-18 mins, or until tender.
- Drain and mash potatoes until smooth. Add cornstarch and sugar. Mix until a solid dough is formed (Note 1).
Form into potato cheese pancakes
- Roll 1/4 cup of dough into a ball, flatten it with your palms, and place 1 tbsp of cheese in the centre (Note 2).
- Gradually squeeze the perimeter of the dough into the middle, moulding and compacting it into a sphere.
- Flatten the cheese-filled ball with your palms, and round the edges to make it a perfectly circular shape (Note 3).
Shallow-fry the pancakes
- Fill a non-stick pan with vegetable oil until the entire pan gets coated, turn the heat to low, and shallow fry the pancakes for 4-5 minutes on each side (Note 4).
- Once golden and crispy on both sides, transfer to wire rack to cool.
- Garnish with dried parsley on each pancakes, and enjoy!
Video
Notes
- When you poke the dough, there should be no residue on your finger. The dough should still be wet, but if it's too wet, then place in the fridge for 30 mins to firm up.
- Mould and compact the shredded cheese into a 1 tbsp measuring spoon so it’s easier to wrap in the dough.
- The final product should measure 1.5 cm thick and have a 6 cm diameter.
- The pancakes should start sizzling in the oil after 30 seconds, but if it sizzles immediately, then your oil is too hot.