1．皮

土豆650 克

木薯粉200 克

糯米粉10 克

花生油 1大勺

2．肉馅

猪肉糜350 克

老抽4汤勺

葱花4汤勺

糖2汤勺

料酒2小勺

麻油1小勺

地瓜粉2大勺

把糯米粉加1大勺的水和好，烧开一小锅水，把糯米粉团子放进去煮熟备用。

将2中的所有材料中和备用。

土豆切半放水里煮熟后捞出去皮，去皮后放一大盆子里捣烂，加入木薯粉，花生油，糯米团子和一小勺的盐不停的上下搓揉混合直到他们变的非常的有韧性。其间如果粘手加入一点点的木薯粉中和一下。

揉好的土豆团子分成30-40份，看你自己要多大用湿毛巾盖好。把肉糜也分号30-40份。

拿一份土豆丸子搓成窝窝头状把肉放进去然后包起来。包好后放快烧开的水中煮大概10分钟。如果你跟我一样对包丸子没什么信心的话，就隔水蒸假鱼丸。蒸好后放入高汤中加盐，鸡粉，紫菜和虾米调味。

这是我的第N次作假鱼丸了，之前一直不是太满意。每次都发现有什么不太对。这次的肉馅是根据田园时光提供的肉馅做法做的真的很好吃。谢过。加糯米粉团是为了让皮不易散吃起来更有弹性包起来也好包，但不可加太多否则非常粘，加花生油是为了让没有吃完的丸子冻起来以后皮不会裂。如果在肉里加紫菜也很好吃的。

1. Skin

Potato 650 g

Tapioca Starch 200 g

Sticky rice powder 10 g

Peanut oil 1 tablespoon

2. Meat dough

Ground pork 350 g

Dark Soy sauce 4 tablespoons

Green Onion 4 tablespoons

Sugar-2 tbsp

Cooking wine 2 tea spoon

Sesame oil 1 teaspoon

Potato starch 2 tbsp

Mix Sticky rice flour and 1 tbsp water then cook in a small pot of boil water.

Mix all the ingredients in #2.

Potatoes cut in halves then cook in water, remove and Peel the skin when ready. Pour all peeled potatoes back into a large pot mash them, add potato starch, peanut oil, sticky rice ball we just cooked and a tea spoon of salt keep kneading and mixing until they become very smooth. You can add a little bit of potato starch if you feel they are sticky during the processor.

Evenly divide potato skin dough into 30-40 pieces depends on how big you want the potato balls to be, cover with a wet towel. Also divide the ground pork into 30-40 little balls.

Take a potato dough and roll between your thumb and index fingers and make a hole in the center of the potato dough then put a meatball in it, and then wrap it up. Boil them in the boiling water for about 10 minutes. Steam the potato balls over the boiling water for 10 minutes if you’re like me who is not very confident in wrapping balls ( so they won’t break during the cooking process).

After you steam them pour into broth then seasoned with salt and chicken powder, seaweed and dried baby shrimps.

This is my “N” times making potato balls, I was never too satisfied until today. This ground pork recipe is provided by 田园时光 which is really delicious. Thanks to her. Adding sticky rice dough is to make the potato ball’s skin more resilient also easier to wrap, but do not add too much otherwise it is going to be very sticky. Add peanut oil so if you freeze potato meatballs (if you can’t finish everything) the skin will not crack later. Add seaweed in the meat is also very good.