"The authentic chewy texture of Chuncheon in every bite."
Estimated Nutrition
Ingredients
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Dough: Tapioca starch 200g, Glutinous rice flour 20g, Bread flour 30g, Egg 1, Syrup/Honey 25g, Milk 60g, Butter 40g, Oil 20g, Salt
3g
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Filling: Potatoes 350-400g, Butter 30g, Sugar 2 tbsp, Mayo 2 tbsp, Milk 2 tbsp, Salt
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Coating: Roasted soybean powder, Black sesame/Cocoa powder
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[재료]
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반죽: 타피오카 전분 200g, 찹쌀가루 20g, 강력분 30g, 달걀 1개, 물엿/꿀 25g, 우유 60g, 버터 40g, 식용유 20g, 소금
3g
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속재료: 감자 350-400g, 버터 30g, 설탕 2큰술, 마요네즈 2큰술, 우유 2큰술, 소금
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겉가루: 볶은 콩가루, 흑임자/코코아 파우더
Local Substitutes
Instead of Korean potato variety
Use: Russet or Yukon gold potatoes
Reason: Similar starch content and texture
Instead of Korean bread flour
Use: All-purpose flour
Reason: Readily available with comparable gluten content
🧑🍳 Cooking Instructions
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1
Boil/mash potatoes and mix with filling ingredients, then shape into 50g balls.
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2
Mix dough ingredients and refrigerate for 20-30 minutes.
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3
Flatten dough, wrap the potato filling, and shape into a potato form.
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4
Coat with powder and bake at 170-180°C (340-355°F) for 15-20 minutes.
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5
조리 과정 (KR)
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6
감자를 삶아 으깬 후 속재료를 섞어 50g씩 빚습니다.
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7
반죽 재료를 섞고 20-30분간 냉장 휴지시킵니다.
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8
반죽을 분할해 속재료를 넣고 감자 모양으로 성형합니다.
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9
겉가루를 골고루 묻힌 뒤 170-180도 오븐/에어프라이어에 15-20분 굽습니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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