Potato Button Noodles Recipe – Chinese Special
Potato Button Noodles are a comforting Chinese-inspired dish that transforms soft potato dumplings into bite-sized buttons coated in a luscious cream sauce. Made with mashed potatoes, flour, egg, and a touch of nutmeg, these tender potato buttons pair beautifully with a sauce of butter, onion, garlic, and Parmesan. Whether served as a main or a side, this dish delivers rich flavors, creamy texture, and satisfying warmth—ideal for cozy dinners or whenever you need comforting food.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
For the Potato Buttons:
- 2 large potatoes, peeled and cubed
- 1 cup all-purpose flour (plus extra for dusting)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg (optional)
For the Sauce:
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Prepare the Potato Buttons:
Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Mash the potatoes until smooth and allow them to cool completely.
In a bowl, combine the mashed potatoes, flour, egg, salt, pepper, and nutmeg. Mix until a soft dough forms. If it’s too sticky, add a little more flour.
Shape the Dumplings:
Dust a clean surface with flour. Take small portions of the dough and roll them into small balls (about the size of a marble). Then, press down slightly to form button shapes.
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Drop the potato buttons into the water and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set aside.
Make the Sauce:
In a large skillet, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine:
Add the cooked potato buttons to the sauce, gently tossing to coat.
Serve:
Garnish with fresh parsley and serve warm. Enjoy!
Recipe Notes :
Texture Adjustments: If the dough is too sticky, add a bit more flour; if too dry, use a touch more egg or a splash of water for pliability.
Flavor Twists: Stir in sautéed mushrooms or spinach for color or add fresh herbs like thyme or chives for aromatic brightness.
Sauce Variations: Try using half-and-half instead of heavy cream for lighter richness, or mix in a squeeze of lemon juice to cut through the creaminess.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days; gently reheat over low heat to keep sauce smooth without breaking.
