Crispy Potato Stuffed Fried Dough
Golden and crispy on the outside, soft and fluffy inside, these potato stuffed fried dough pockets are filled with seasoned mashed potatoes, onion, and fresh dill. Perfect for snacks, gatherings, or make-ahead meals.
Ingredients
For the Dough:
- 1½ cups 300 ml lukewarm water
- 1 tbsp instant yeast
- 1 tsp sugar
- 1 tbsp salt
- 3 tbsp vegetable oil
- 4½ –5 cups all-purpose flour add gradually
For the Filling:
- 5 –6 medium potatoes peeled
- 1 onion finely chopped
- 2 tbsp oil
- 2 tbsp fresh dill chopped
- Salt to taste
- Black pepper to taste
- Chili flakes optional
For Frying:
- Sunflower oil for frying
Instructions
Prepare the Dough:
- In a large bowl, mix lukewarm water, yeast, and sugar. Let sit for 5–10 minutes until slightly foamy. Add salt and vegetable oil. Gradually add flour and mix until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour or until doubled.
Prepare the Filling:
- Boil potatoes until tender, then mash. In a pan, heat oil and sauté onion until soft. Mix onion into mashed potatoes. Add dill, salt, pepper, and chili flakes. Let cool completely.
Shape the Dough:
- Divide dough into 12 equal balls. Flatten each slightly and add a spoonful of filling in the center. Seal edges tightly and gently flatten.
Fry:
- Heat sunflower oil in a deep skillet over medium heat. Fry each piece until golden brown on both sides. Transfer to paper towels to drain excess oil.
Serve:
- Serve warm and enjoy.
Notes
- Make sure the filling is completely cooled before stuffing.
- Seal the dough tightly to prevent leaks while frying.
- For a lighter option, bake at 350°F (180°C) for 20–25 minutes until golden.
- Store leftovers in an airtight container for up to 3 days.