AI-generated imageNo-Oven Rice-Paper Potato-Shaped Korean Snack (6 Pieces)
A modern Korean-style snack of mashed cooked potato wrapped in rice paper and dusted with roasted soybean powder and sesame; it is not baked wheat bread.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Avoid potato sprouts and green portions. Peel, cut into 2 cm pieces and place in a microwave-safe container with 80 mL water.
- 02
Cover loosely with a microwave-safe lid and cook roughly 7–10 minutes, longer if necessary until the center is fork tender. Beware of steam.
- 03
Drain and mash potatoes. Mix with 35 g cream cheese, 20 g butter, 15 g sugar and 1 g salt. Cool until safe to handle.
- 04
Combine 30 g soybean powder and 5 g sesame. Divide mashed potato into six balls.
- 05
Dip rice paper sheets in lukewarm water one at a time until flexible. Wrap each potato ball and seal the edges.
- 06
Coat in the soybean-sesame mixture. Only use rice paper intended to be eaten after soaking; follow the package if cooking is required.
Helpful source links
Before you cook
Do not use green or heavily sprouted potatoes. Contains milk, soy and sesame. Use only rice paper suitable for eating after rehydration. Check ingredient labels for allergens. Refrigerate leftovers in shallow containers within 2 hours at 4°C/40°F or below and reheat to 74°C/165°F throughout.
Allergens: soy / 대두 / 大豆, sesame / 참깨 / ごま, milk / 우유 / 乳
Image & source credits
AI-generated image.