Potato dumplings with Korean Bulgogi sauce

• 100 gr House of Asia Bulgogi Pastes
• 500 g cooked potatoes
• about 100 g of potato flour
• 1 teaspoon of salt
• 50 g of water
• 100 g chopped peanuts
• 2 tablespoons chopped green onions

1. Press the potatoes through a ricer and place them in a bowl. Then remove about 1/4 of the mixture and add the potato flour and salt. Quickly and efficiently knead the dough, then shape it into small balls with a hole, resembling Silesian dumplings. Boil in salted water for 3 minutes after they float to the surface.
2. In a bowl, thoroughly mix the bulgogi paste with water and lightly fry the peanuts in a pan.
3. Pour the previously prepared sauce into the pan, bring to a boil, and combine with a portion of the cooked dumplings, stirring to combine. Transfer to a plate and sprinkle with toasted nuts and spring onions.

TIP: You can use ready-made dumplings and serve them with our sauces.