Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Heat enough oil in a large pan and deep-fry the filled dumplings individually. Turn the dumplings several times when deep-frying.