Begin by peeling the potatoes. Cut them into manageable pieces and put them into boiling water. Add the salt and let the potatoes boil for 10 min. Check if the potato is cooked by attempting to mash and gauging.Remove the potatoes from the water and pass through the strainer using a ladle while the potatoes are hot to achieve a smooth potato mash.Add cornflour and chopped spring onion into the potatoes and mix to make a soft dough like texture. Add in some water to achieve the desirable consistency to make a malleable mixture.
Portion the mixture into equal balls of 25 gm or divide the mixture into 17 equal portions. Dip your hands and surface in siime oil to avoid the mixture sticking on your hands or surface.First roll the portions into balls and using the head of a narrow mouthed bottle give shape to the balls. Once all the balls are shaped add to boiling water and cook for 1 minute. Keep a cold water bath ready to stop the cooking. As soon as the balls begin to float in the boiling water. Remove the potato buttons and add to the chilled water and reserve.
To finish the dish, take oil in a fresh pan and add in chopped garlic and ginger and give a quick stir. Now add in the schezwan pepper, chopped onions and bell peppers and toss to cook for 1 minute.Add in the schezwan sauce and cook while stirring till the excess water has evaporated. Then add in the tomato ketchup, soya sauce, vinegar and water to adjust the seasoning.
Make a slurry using the cornstarch and add to the sauce to thicken it. Adjust the seasoning and sugar and taste. If the balance is to your liking then add in the potato buttons and mix, being careful not to break them. Finish with some chopped green onions and sesame seeds.Transfer to a bowl and enjoy it hot!