Peel 400g potatoes and slice them into even pieces. Steam for 15–20 minutes, or until a chopstick can easily pierce through the slices.

Place the steamed potatoes in a large bowl. Add 1/2 tsp salt and 1/2 tsp black pepper. Mash the potatoes until smooth using a spoon or potato masher.

Gradually add 50g starch to the mashed potatoes. Knead by hand until the starch is fully incorporated, forming a smooth, elastic dough that doesn't stick to your hands.

Take about 70g of potato dough and roll it into a ball. Flatten it with your palm, place some of the 100g shredded cheese in the center, and wrap it with the dough. Roll it back into a ball, then gently flatten it into a patty shape.

Heat a pan over low heat and brush it with 1 tbsp cooking oil. Place the prepared pancakes into the pan. Cook slowly, flipping occasionally, until both sides are golden brown and the cheese inside has melted. Serve warm.