Golden Dumpling Potato Bake by @brendan_pang

1h40

6 servings

🥔

900 g

Floury potatoes

🧈

60 g

Ghee

🌽

2 tbsp

Cornflour

🧂

1 tsp

Salt

⚫

1 tsp

White pepper

🍖

300 g

Pork mince

🦐

300 g

Raw prawns

🧅

2

Spring onions

🧄

2

Garlic cloves

🫚

1 tbsp

Ginger

🥢

1.5 tbsp

Light soy sauce

🍷

1 tbsp

Shaoxing wine

🐚

1 tbsp

Oyster sauce

🫗

2 tsp

Sesame oil

🍬

1 tsp

Sugar

🌶️

Chilli crisp

🌿

Coriander

🌱

Toasted white sesame seeds

  1. Preheat
    • Ghee

    Preheat the oven to 200°C fan-forced and lightly grease a 20cm round cake pan with a little ghee.

  2. Slice
    • Floury potatoes

    Using a mandoline, slice the potatoes into very thin rounds, about 1–1.5mm thick.

  3. Pat
    • Floury potatoes

    Pat the potato slices dry thoroughly without rinsing.

  4. Toss
    • Floury potatoes
    • Ghee
    • Cornflour

    Toss the potato slices with the melted ghee, cornflour, salt and white pepper until evenly coated.

  5. Arrange
    • Floury potatoes

    Arrange overlapping potato slices in circles across the base and up the sides of the cake tin, creating 3–4 layers, reserving some potatoes for the top.

  6. Press

    Press firmly to form an even crust.

  7. Combine
    • Pork mince
    • Raw prawns
    • Spring onions

    Combine all the filling ingredients in a large bowl.

  8. Mix
    • Pork mince
    • Raw prawns
    • Spring onions

    Mix vigorously in one direction for 2–3 minutes until sticky and well combined.

  9. Spoon
    • Floury potatoes

    Spoon the filling into the potato-lined tin, spreading evenly and pressing gently to remove any air pockets.

  10. Arrange
    • Floury potatoes

    Arrange the remaining potato slices over the top in overlapping circles, pressing down gently.

  11. Brush
    • Ghee

    Brush the top with any remaining ghee mixture.

  12. Bake

    Cover with baking paper and bake for 35–40 minutes.

  13. Bake
    • Floury potatoes

    Remove the paper and bake for another 25–35 minutes until the potatoes are golden and crispy and the filling reaches at least 75°C in the centre.

  14. Cut

    Rest in the tin for 10–15 minutes before cutting into generous wedges and carefully lifting out each slice.

  15. Serve
    • Chilli crisp
    • Coriander
    • Spring onions

    Serve with chilli crisp, fresh coriander and spring onions.

Golden Dumpling Potato Bake by @brendan_pang

1h40

6 servings

🥔

900 g

Floury potatoes

🧈

60 g

Ghee

🌽

2 tbsp

Cornflour

🧂

1 tsp

Salt

⚫

1 tsp

White pepper

🍖

300 g

Pork mince

🦐

300 g

Raw prawns

🧅

2

Spring onions

🧄

2

Garlic cloves

🫚

1 tbsp

Ginger

🥢

1.5 tbsp

Light soy sauce

🍷

1 tbsp

Shaoxing wine

🐚

1 tbsp

Oyster sauce

🫗

2 tsp

Sesame oil

🍬

1 tsp

Sugar

🌶️

Chilli crisp

🌿

Coriander

🌱

Toasted white sesame seeds

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C fan-forced and lightly grease a 20cm round cake pan with a little ghee.

    🍰Cake pan

  2. Step 2/15

    Using a mandoline, slice the potatoes into very thin rounds, about 1–1.5mm thick.

    🥔Floury potatoes
    🔪Mandoline

  3. Step 3/15

    Pat the potato slices dry thoroughly without rinsing.

    🥔Floury potatoes

  4. Step 4/15

    Toss the potato slices with the melted ghee, cornflour, salt and white pepper until evenly coated.

    🥔Floury potatoes
    🧈Ghee
    🌽Cornflour
    🧂Salt
    ⚫White pepper

  5. Step 5/15

    Arrange overlapping potato slices in circles across the base and up the sides of the cake tin, creating 3–4 layers, reserving some potatoes for the top.

    🥔Floury potatoes
    🍰Cake pan

  6. Step 6/15

    Press firmly to form an even crust.

    🍰Cake pan

  7. Step 7/15

    Combine all the filling ingredients in a large bowl.

    🍖Pork mince
    🦐Raw prawns
    🧅Spring onions
    🧄Garlic cloves
    🫚Ginger
    🥢Light soy sauce
    🍷Shaoxing wine
    🐚Oyster sauce
    🫗Sesame oil
    🍬Sugar
    ⚫White pepper
    🌽Cornflour
    🥣Large bowl

  8. Step 8/15

    Mix vigorously in one direction for 2–3 minutes until sticky and well combined.

    🍖Pork mince
    🦐Raw prawns
    🧅Spring onions
    🧄Garlic cloves
    🫚Ginger
    🥢Light soy sauce
    🍷Shaoxing wine
    🐚Oyster sauce
    🫗Sesame oil
    🍬Sugar
    ⚫White pepper
    🌽Cornflour
    🥣Large bowl

  9. Step 9/15

    Spoon the filling into the potato-lined tin, spreading evenly and pressing gently to remove any air pockets.

    🍰Cake pan

  10. Step 10/15

    Arrange the remaining potato slices over the top in overlapping circles, pressing down gently.

    🥔Floury potatoes
    🍰Cake pan

  11. Step 11/15

    Brush the top with any remaining ghee mixture.

    🧈Ghee
    🖌️Pastry brush

  12. Step 12/15

    Cover with baking paper and bake for 35–40 minutes.

    🍰Cake pan
    📜Baking paper

  13. Step 13/15

    Remove the paper and bake for another 25–35 minutes until the potatoes are golden and crispy and the filling reaches at least 75°C in the centre.

    🍰Cake pan

  14. Step 14/15

    Rest in the tin for 10–15 minutes before cutting into generous wedges and carefully lifting out each slice.

    🍰Cake pan

  15. Step 15/15

    Serve with chilli crisp, fresh coriander and spring onions.

    🌶️Chilli crisp
    🌿Coriander
    🧅Spring onions

Composition

Ingredients

Types

Vegetables, Dairy, Starch, Spices, Meat, Seafood, Condiments, Alcohol, Oils, Sweeteners, Herbs

Ingredients

Floury potatoes, Ghee, Cornflour, Salt, White pepper, Pork mince, Raw prawns, Spring onions, Garlic cloves, Ginger, Light soy sauce, Shaoxing wine, Oyster sauce, Sesame oil, Sugar, Chilli crisp, Coriander, Toasted white sesame seeds

Notes

Floury potatoes (such as Sebago, peeled), Ghee (or clarified butter, melted), Cornflour (for the potato crust), Salt (for the potato crust), White pepper (for the potato crust), Raw prawns (peeled, deveined and roughly chopped), Spring onions (finely chopped, for the filling, finely sliced, to serve), Garlic cloves (minced), Ginger (finely grated), Chilli crisp (to serve), Coriander (to serve)

Allergens

Milk, Crustaceans, Gluten, Soy, Sulphites, Molluscs, Sesame

Dietetics

Dietary regimen

Egg-Free

Calories

390 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 32g, Fat: 19g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 650mg, Iron: 1.8mg, Zinc: 1.5mg

Vitamins

Vitamin C: 20mg, Vitamin B12: 1.2µg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Mandoline, Cake pan, Large bowl, Baking paper, Pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@brendan_pang

Origin

Cuisine

Chinese, Australian

Geographic

Australia, Oceania

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Tender

Flavors

Savory, Umami, Garlicky, Gingery, Nutty Sesame

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3 days (store in an airtight container,reheat in the oven or air fryer until piping hot before serving), frozen : 1 month (wrap wedges individually,store in a freezer-safe container,thaw in the fridge overnight before reheating thoroughly)