Potato-Stuffed Buns

Crispy on the Outside, Fluffy on the Inside

If you’re a fan of hearty, comforting foods, these deep-fried potato-stuffed buns are sure to hit the spot. Combining a soft, slightly chewy dough with a flavourful potato and onion filling, they make for the perfect snack or side dish. Whether you’re looking to indulge or impress your family with a homemade treat, this recipe is a delicious choice.

INGREDIENTS

For the Dough:

15g of active yeast (or 5g dry yeast)
200ml of warm water
1 tablespoon of sugar
2 tablespoons of vegetable oil (for dough)
1 teaspoon of salt
2.5-3 cups of all-purpose flour

For the Filling:

5 medium potatoes
4 small onions
2 tablespoons of vegetable oil
1 cup of parsley, chopped
|1 teaspoon of your favourite potato spices
Salt to taste

Vegetable oil for deep frying

METHOD

1. Activate the Yeast:

Start by dissolving the active yeast in warm water. Stir until fully combined, then add the sugar, vegetable oil, and salt. Mix well, and let it sit for 5-10 minutes until it becomes foamy.

2. Prepare the Dough:

Gradually add 2-2.5 cups of flour into the yeast mixture, stirring to form a soft dough. Knead the dough on a lightly floured surface, adding more flour as needed until it’s smooth and elastic. If the dough sticks to your hands, coat them lightly with oil. Cover the dough and let it rise in a warm, draft-free place for about 50 minutes, or until doubled in size.

3. Prepare the Filling:

While the dough is rising, prepare the filling. Wash, peel, and cube the potatoes. Boil them in salted water until soft. In the meantime, peel and dice the onions, and fry them in 2 tablespoons of oil until golden. Drain and mash the boiled potatoes, then add the fried onions, chopped parsley, your favourite potato spices, and salt to taste. Mix everything together thoroughly.

4. Assemble the Buns:

Once the dough has risen, divide it into small portions. Flatten each portion into a disc, place a spoonful of the potato filling in the centre, and carefully seal the edges around the filling to form a bun. Make sure the dough is tightly sealed so the filling doesn’t escape during frying.

5. Fry the Buns:

Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Gently place the stuffed buns into the hot oil, being careful not to overcrowd the pot. Fry each bun for 5-7 minutes, or until golden brown and crispy on all sides. Remove from the oil and drain on paper towels to remove any excess oil.

Final Touch:

These golden potato-stuffed buns are best served hot and crispy. Pair them with your favourite dipping sauce or enjoy them on their own as a satisfying, savoury treat. Perfect for gatherings or simply indulging at home, these buns are a delightful addition to any meal!