potato starch

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

parsley

cilantro

ginger,

dill

nutmeg

baking soda

baking powder

Kosher salt and black pepper

olive oil

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

carrots,

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

salt

sugar

scallions, white and light green parts

garlic

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

canola oil

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

Worcestershire sauce

mustard,

cayenne, more to taste

black pepper

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.

Sweet Mochi With Red Bean Filling

dried azuki beans

Potato starch,

flour rice

Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.

Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.

Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.

Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they’re made, or cover and store in the refrigerator for 1 day.

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Extra-Creamy Scrambled Eggs

potato starch, tapioca starch

unsalted butter,

eggs (see Note)

kosher salt

In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)

Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.

Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust. It’s a simple confection, and even still, it’s said that every baker and home cook has his or her own recipe. This version comes from Eleonora Masiero and Ennio Occhiali at Cusina e Butega, a combination bakery and restaurant.

Italian Flourless Chocolate Cake

unsalted butter

70 percent “top quality” dark chocolate

eggs,

superfine sugar

Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.

In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners’ sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.

Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.

Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners’ sugar over the top, then serve.

Jin deui, sesame balls. Sweet of Chinese origin made with glutinous rice flour, coated with sesame and with a sweet filling of black sesame.

Jin deui &#8211; {Sesame balls}

oz (200 g) glutinous rice flour

1,1 oz (32 g) potato starch

6,15 oz (175 g) water

2,2 oz (63 g) sugar

0,17 oz (5 g) baking powder

white and black sesame to roll the balls

1,25 oz (35 g) toasted black sesame

0,88 oz (25 g) sugar

0,7 oz (20 g) fried peanuts with honey

0,55 oz (16 g) unsalted butter

21-24 oz (600-700 g) sunflower oil

Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, “olives” made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. “That one I only make for Christmas,” she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.

Sicilian Pistachio Cake

Unsalted butter

granulated sugar

30 grams potato starch cornstarch

Strega, Galliano or green Chartreuse liqueur

Confectioners' sugar

Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.

Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.

Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.

By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

Bánh cuốn, or Vietnamese steamed rice rolls, pack platefuls of flavor into every bite. The dish originated in northern Vietnam, utilizing a batter that forms a delicate rice sheet, which gets rolled around a mixture of pork and wood ear mushrooms. Bánh cuốn’s accompaniments generally include bean sprouts, fried shallots, herbs and chả lụa (Vietnamese pork sausage), along with a dipping sauce of <a href="https://cooking.nytimes.com/recipes/1022368-nuoc-cham">nước chấm</a>. Though the dish has a number of ingredients, its preparation consists of simple steps; give yourself ample time to prepare and the cooking process will be seamless. This meal is best eaten immediately, but it can hold in the refrigerator for a day or two.

Bánh Cuốn

white rice flour

tapioca starch

kosher salt (such as Diamond Crystal)

vegetable oil

fish sauce

oyster sauce

chicken bouillon powder

pork

onion, diced

garlic cloves,

wood ear mushrooms (about 22), rehydrated and minced (see Tip)

jicama

Bean sprouts, fried shallots and fresh herbs (such

Vietnamese pork sausage (chả lụa), sliced (optional)

Nước chấm,

Make the batter: In a large bowl, stir together the rice flour, potato starch, tapioca starch, salt, oil and 4 cups water until there are very few lumps. Allow mixture to set at room temperature for at least 1 hour and up to 8 hours (or overnight, covered).

While the batter is setting, make the filling: Mix the fish sauce, oyster sauce, bouillon powder, sugar, black pepper and salt into the pork. Cover and refrigerate mixture for 1 hour.

Over medium heat, add the vegetable oil to a medium pan. Add the onion and cook, stirring occasionally, until softened, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute more. Add the minced wood ear mushrooms and cook until softened, about 5 minutes.

Add the jicama to the mixture and cook for 5 minutes, stirring occasionally. Then add the marinated pork and cook, stirring and breaking it up into smaller pieces, until it’s cooked through and beginning to brown, 12 to 15 minutes. Remove the pan from the heat.

Heat a medium (10-inch) nonstick pan with a lid over medium. Stir the batter to blend it evenly (the flours will have sunk to the bottom), then add a thin layer to the pan, about a scant ¼ cup batter, depending on the size of your pan. Allow the batter to spread across the pan and form a round, tilting the pan as necessary, then cover to steam for 30 to 45 seconds until the batter is cooked through and the edges begin to separate from the surface.

Carefully flip the pan over to release the cooked batter onto a cutting board. Add 2 tablespoons of filling to the middle in a horizontal line and using a spatula or your hands, roll the cooked batter to encase the filling. Transfer to a platter or to serving plates. Repeat with the remaining batter and filling.

Serve immediately with bean sprouts, fried shallots, herbs and sausage, if you’d like. Eat with nước chấm.

Make your very  own Korean Fish Cake from scratch. It is simple and easy to make and makes a great side dish or appetizer.

How to make Korean Fish Cake (Eomuk/Odeng)

fish fillet (slightly frozen)

prawn

squid

onion powder

garlic powder

white ground pepper

flour

Separate the head of the squid from the body. Pull out the cartilage from the body and make a cut on one side to make one flat piece. Remove anything left inside the body tube and then peel off the skin. Cut it in smaller pieces. Cut the head just above the eyes and discard the eyes and lower parts. Remember also to remove the cartilage part, if any, on the head.

Shell and devein the prawns if needed.

Cut fish fillet into smaller pieces.

Place the squid, prawn, and fish in a food processor or blender. Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, and egg white.

Pulse for a couple of minutes until it gets a homogeneous texture. About 2-3 minutes depending on speed of the processor.

Divide the mixture into 3 or 4 equal parts. Take one part and spread it on a flat surface lined with plastic wrap, making sure there is no air trapped. Scrape it together to form a rectangle, about 1 inch high. Wrap it with the plastic wrap liner. Do the same with the rest.

Place the uncooked fish cakes in the freezer and chill for 20 minutes.

Heat enough oil, about 1-inch high, in a small pot over medium high heat until it reaches 350°F. Take the fish cakes and fry them one at a time for 10-12 minutes, flipping them over for even cooking until it becomes golden brown.

Transfer to a plate lined with paper towel to get rid of excess oil.

Slice and serve while still warm. You may store the cooked fish cake in the fridge or use it for other Korean recipes.

Shaping.

https://www.youtube.com/watch?v=L3BenTxwvn4

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The perfect side dish for your fave Korean dishes! This Korean Fish Cake recipe is so easy to make using simple ingredients. So next time you are in need of an appetizer, or a yummy side for your Samgyupsal party, try this one!

INGREDIENTS:
250 grams fish fillet, slightly frozen
200 grams prawns
125 grams squid
1 tablespoon onion powder
1 teaspoon garlic
2 teaspoon fine salt
1 teaspoon sugar
1 teaspoon white ground pepper
1 tablespoon oil
¼ cup flour
¼ cup potato starch or tapioca or cornstarch
1 large egg white
Oil for frying

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FISH CAKE (EOMUK)

Brown Edge Wafers (aka Swedish Butter Cookies) made with a secret ingredient -- potato starch.

Brown Edge Wafers

butter, salted (unsalted okay, but you'll need to add 3/4 teaspoon salt) ((235 grams))

sugar ((200 grams))

egg ((54 grams))

vanilla ((See notes about flavor))

potato starch flour not potato flour ((140 to 160 grams)**)

all-purpose flour ((127 to 140 grams))

Cream together butter and sugar. Beat in egg and vanilla.

Mix together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour.

Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.

A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

lb pork

shrimp

yellow or white onion (finely diced)

sea salt

potato starch (see notes)

green onion (thinly sliced; white/green separated)

vegetable oil (see notes)

garlic (finely diced)

10-12 oz finely diced red tomatoes

water or stock

Make the meatballs

In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.

Cook the tomatoes

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.

Cook the meatballs

Add meatballs, cover and simmer on medium low heat for about 10 minutes.

Season to taste

Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.

Finish

Garnish with green part of green onions and serve.

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Top 12 potato starch recipes from across the web

The most viewed potato starch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Matzo Ball Soup

Spicy Chinese Mustard Chicken Wings

Sweet Mochi With Red Bean Filling

Extra-Creamy Scrambled Eggs

Italian Flourless Chocolate Cake

Jin deui – {Sesame balls}

Sicilian Pistachio Cake

Bánh Cuốn

How to make Korean Fish Cake (Eomuk...

Brown Edge Wafers

Vietnamese Pork Meatballs in Tomato...

Vietnamese Pork Meatballs in Tomato...

Top 12 potato starch recipes from across the web

The most viewed potato starch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Matzo Ball Soup

Spicy Chinese Mustard Chicken Wings

Sweet Mochi With Red Bean Filling

Extra-Creamy Scrambled Eggs

Italian Flourless Chocolate Cake

Jin deui &#8211; {Sesame balls}

Sicilian Pistachio Cake

Bánh Cuốn

How to make Korean Fish Cake (Eomuk...

Brown Edge Wafers

Vietnamese Pork Meatballs in Tomato...

Vietnamese Pork Meatballs in Tomato...

The most viewed potato starch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Jin deui – {Sesame balls}