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:

For the filling:

9 potato (s)
10 spring onion (s)
2 teaspoons pepper
600 ml rapeseed oil for deep-frying

Bolani with Potato and Spring Onion Filling

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.