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Potato Dumpling

  • Serves 5 - 7
  • Easy

This dish reminds me of the times I spend with my mom, she used to make this for us when we were young. She is my main inspiration till today.


Chef Eric Teo , Celebrity Chef


  • 1kg Russell potatoes , washed

    300 g Minced pork

    ½ no White onion, diced

    2 no Fragrant garlic, sliced

    150g Frozen green peas , thawed

  • For Pane Process

    5 nos Egg , beaten

    250 g Plain flour

    250 g Cracker biscult , crushed finely

  • Seasonings

    1 tbsp Oyster sauce

    2 tsp Sesame oil

    ½ tsp Salt

    ½ tsp Sugar

    ½ tsp Pepper

    1 tsp Dark soy sauce

    2 tbsp Corn starch ( diluted )


    1. Washed and rinsed the potatoes then place in a pot of cold water with 1 tsp for salt. Bring to boil and cooked for 45 mins ( standard size ).
    2. Removed from the pot and set aside to cool. Peel the skin off and mashed the potato in a large bowl with a tsp spoon of salt to taste. Set aside .
    3. Heat up a frying pan over medium heat with 1 tbsp of oil . Add the garlic and onion and fry till fragrant and soft. Removed from pan and set aside.
    4. Add the minced pork into the same pan with a tbsp of oil. Fry the pork till cooked then put the onion garlic back into the pan.
    5. Add the seasonings and the green peas to stir well . Thicken with cornstarch.
    6. To prepare the Dumpling – portion the mashed potato into 6 parts . Take one of the part and roll into a ball . Make a well in the centre and place three tsp of pork fillings in the centre. Using your hand to push the filling downwards and then slide the sides to the centre sealing up the dumpling.
    7. Repeat this process to the rest of the potatoes.
    8. For the Pane process, dust the dumpling with first the flour , then pass through the egg wash and finally coat with cracker crumbs.
    9. Fry the breaded potato dumplings over medium heat on a frying pan with shallow oil till golden brown on both sides.