Potato Dumplings (Viral TikTok Recipe) - Savvy Homebody (2024)

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This potato dumpling recipe went viral all over social media. It’s quick and easy to make and with only 2 ingredients, tossed in a flavorful spicy garlic chili oil. They are also gluten-free, vegan, and oh so delicious.

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Viral Spicy Potato Dumplings

Why did this recipe go viral? Dumpling, noodle, and pasta recipes are so popular on TikTok, Instagram, and Youtube. This one is chewy and pillowy soft with a flavorful spicy garlic chili oil.

They have a cute button mushroom shape that holds the flavorful sauce perfectly. The recipe is similar to Italian gnocchi pasta and German potato dumplings without eggs. The texture is chewy like Tteokbokki, Korean rice cake with a flavorful spicy sauce.

What’s not to love? So filling you’ll be wanting to make this every week.

Ingredients and Substitutions

Potato - Russet potatoes are ideal because of their starchy texture. You can substitute yellow or Yukon gold potatoes, they are not as starchy but do have a nice flavor.

Potato Starch - Using potato starch will yield a dumpling with a deliciously chewy texture and bite, well worth seeking out. Substitute cornstarch if you are in a pinch, but it will not be as chewy. Use a 1:1 ratio.

Chili Oil - After boiling the dumplings a quick chili oil is made right in the bowl, with Korean chili powder, rice vinegar, garlic, soy sauce, sesame oil, sugar, and hot neutral oil. Substitute your own homemade chili oil or store-bought.

Tips and Suggestions

When shaping the dumplings into a mushroom or button shape, use a glass bottle with a thick rim it makes room to easily hold the sauce and prevent the dough from sticking.

After removing the dumplings from the boiling water, place them into an ice bath of water to stop the cooking and remove excess starch. I honestly skip this step and just put them right into a bowl because I like to eat them warm right away.

Add a bit of water when forming the dough. You want a dough that is not too sticky to prevent cracking when forming the dumplings.

Make them into different shapes and sizes. A long noodle shape similar to or thicker than the thickness of udon noodles would be amazing.

Stuff them with a small chuck of cheese. Yum

Love crispy? Cook them in butter or oil and crisp them up after they have been boiled.

Use different herbs, sauces, and flavors to toss them into. Peanut satay, hoisin style bbq, or gochujang sauce.

How To Serve Spicy Potato Dumplings or Noodles

These dumplings are so chewy and filling serve them with sautéed or steamed vegetables, cooked chicken, bbq pork, sliced beef, Chinese sausage, crumbled pork sausage, or seafood.

Storage and Leftovers

Any leftover uncooked potato dough can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temp and add warm if it’s too dry, knead it a little and form your dumplings or noodles.

If there are any leftovers, they can be stored in an airtight container in the refrigerator for up to 3-4 days. They can easily be reheated in the microwave or with a touch of water on low heat on the stovetop until warmed through.

Step By Step Photos and Directions

1. Grab the potato and potato starch. Rinse peel and chop the potato and place them into a saucepan filled with water to boil.

2. Cook until soft and fork tender.

3. Pour water and potato through a strainer or sieve. Place strained potatoes over a bowl.

4. With a spoon or spatula pushed the cooked potato through the sieve to make a smooth mashed potato.

5. Add potato starch and salt to the mashed potatoes. Mix.

6. You might need to add a touch of water to form a smooth dough.

7. You want a dough that is not too sticky to prevent cracking when forming the dumplings.When a finger is placed into the dough ball it should come out clean.

8. Portion the dough with a tablespoon measure.

9. With your hands form a small dough ball.

10. With the rim of glass bottle form a button mushroom shape.

11. Place the shaped potato dough ball onto a tray.

12. Place a few dumplings into boiling water.

13. They are cooked when they float and puff up. Do not overcook or they will have a gummy texture. About 2-3 minutes.

14. Remove them from the boiling water and place them into a bowl, it will continue to cook when removed from the boiling water.

For an optional step, place them into an ice bath of water to stop the cooking and remove excess starch.

15. I like to place them all into a large bowl to mix the quick spicy garlic chili oil.

16. Grab the prepped chili oil ingredients. Minced garlic, Korean chili powder, soy sauce, sugar, sesame oil, chopped green onion, rice vinegar, neutral oil, and toasted sesame seeds.

17. Add the garlic, soy sauce, chili powder, rice vinegar, sesame oil, and sugar.

18. In a small saucepan heat the avocado oil until very hot. Pour over the dumplings and seasonings, be very careful.

19. Mix well and top will green onion and toasted sesame seeds. Enjoy.