Bolani with Potato and Spring Onion Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 8 mins |
| Total Time | 2 hrs 8 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 550 g flour
- 1 cube fresh yeast
- 1 teaspoon salt
- 250 ml water, lukewarm
- 5 tablespoon rapeseed oil
For the filling:
- 9 potato (s)
- 10 spring onion (s)
- 2 teaspoons pepper
- 600 ml rapeseed oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Knead the flour, fresh yeast, salt, lukewarm water and rapeseed oil into a dough. Cover and let the dough rest for 60 minutes at room temperature.
- Peel the potatoes and let them boil in the water with 2 teaspoons of salt. Then strain and mash the potatoes. Cut the spring onions into rings and mix with the mashed potatoes. Add 2 teaspoons of pepper to the potato and spring onion mixture.
- Divide the dough into 8 to 9 parts. Roll out each portion of dough into a 20-25 cm circle. Put some filling on half of the dough circle, fold together and press the edges a little with a fork.
- Heat enough oil in a large pan and deep-fry the filled dumplings individually. Turn the dumplings several times when deep-frying.
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