Transform your humble potatoes into a gourmet delight with this Stuffed Potato Dumpling recipe. Combining the creamy, fluffy texture of mashed potatoes with flavorful fillings, these dumplings are a unique culinary experience. Choose between a savory Chinese filling with aromatic sesame oil and Hoi Sin sauce or a Moroccan-inspired lamb filling bursting with spices like Raz Al Hanout. Whether as an appetizer, snack, or main dish, these dumplings are sure to impress!
Ingredients
For the Dumplings
- 4 medium (600 g) fluffy potatoes (ideal for mashing)
- 3/4 cup (100 g) flour
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon sesame oil (if using the Chinese filling)
For the Fillings
Chinese Filling:
- 1/2 cup (60 g) chopped bacon, ground pork, or ground chicken
- 1/2 finely chopped onion
- 1 clove garlic, crushed or chopped
- 4 mushrooms, chopped into small pieces (~1/2 cm size)
- 1 teaspoon Hoi Sin sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ginger powder
- 1/4 teaspoon white pepper
- 5 stalks of coriander/cilantro, chopped
Moroccan Filling:
- 1/2 cup (60 g) ground lamb
- 1 teaspoon Raz Al Hanout spice mix
- 1/2 finely chopped onion
- 1 clove garlic, crushed or chopped
- 4 mushrooms, chopped into small pieces (~1/2 cm size)
- 1/2 teaspoon olive oil
- 2–3 stalks of flat-leaf parsley, chopped
Instructions
- Cook the Potatoes: Peel and boil the potatoes until soft, about 15–20 minutes. Drain and mash until smooth. Allow them to cool slightly.
- Mix the Dough: Add flour, egg, and salt to the mashed potatoes. Mix until a soft, pliable dough forms. Add a teaspoon of sesame oil if you’re making the Chinese filling.
- Chinese Filling: Heat a pan over medium heat. Add bacon or ground meat and cook until lightly browned.Add onions, garlic, and mushrooms. Sauté until softened.Stir in Hoi Sin sauce, sesame oil, ginger powder, and white pepper. Mix well and cook for another minute.Remove from heat and stir in the chopped coriander. Let the filling cool.
- Moroccan Filling: Heat olive oil in a pan over medium heat. Add ground lamb and cook until browned. Add onions, garlic, and mushrooms. Cook until softened. Stir in Raz Al Hanout spice mix and mix well. Cook for another 1–2 minutes. Remove from heat and stir in chopped parsley. Let the filling cool.
- Form the Dumplings: Take a small portion of the potato dough (about a golf-ball size) and flatten it into a disc.
- Add the Filling: Place a teaspoon of your chosen filling in the center. Carefully wrap the dough around the filling, sealing the edges. Roll into a smooth ball. Repeat until all the dough and filling are used.
- Boil: Bring a large pot of salted water to a gentle boil. Drop the dumplings in batches, ensuring they don’t stick. Cook for 3–4 minutes or until they float to the surface. Remove with a slotted spoon.
- Optional Pan-Fry: For a crispy exterior, heat a bit of oil in a non-stick pan and fry the boiled dumplings until golden brown.
Conclusion
These Stuffed Potato Dumplings are a beautiful fusion of cultures and flavors. The Chinese filling offers a savory, umami-packed bite, while the Moroccan filling brings warmth and spice. Whether boiled for a soft texture or pan-fried for a crisp finish, these dumplings are sure to become a household favorite. Serve them as appetizers, snacks, or even a light meal for a truly unique experience.
Stuffed Potato Dumplings: A Fusion of Chinese and Moroccan Flavors
A comforting potato dumpling recipe filled withyour choice of Chinese or Moroccan-inspired savory fillings.
Ingredients
For the Dumplings
- 4 medium 600 g fluffy potatoes (ideal for mashing)
- 3/4 cup 100 g flour
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon sesame oil if using the Chinese filling
For the Fillings
Chinese Filling:
- 1/2 cup 60 g chopped bacon, ground pork, or ground chicken
- 1/2 finely chopped onion
- 1 clove garlic crushed or chopped
- 4 mushrooms chopped into small pieces (~1/2 cm size)
- 1 teaspoon Hoi Sin sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ginger powder
- 1/4 teaspoon white pepper
- 5 stalks of coriander/cilantro chopped
Moroccan Filling:
- 1/2 cup 60 g ground lamb
- 1 teaspoon Raz Al Hanout spice mix
- 1/2 finely chopped onion
- 1 clove garlic crushed or chopped
- 4 mushrooms chopped into small pieces (~1/2 cm size)
- 1/2 teaspoon olive oil
- 2 –3 stalks of flat-leaf parsley chopped
Instructions
- Cook the Potatoes: Peel and boil the potatoes until soft, about 15–20 minutes. Drain and mash until smooth. Allow them to cool slightly.
- Mix the Dough: Add flour, egg, and salt to the mashed potatoes. Mix until a soft, pliable dough forms. Add a teaspoon of sesame oil if you’re making the Chinese filling.
- Chinese Filling: Heat a pan over medium heat. Add bacon or ground meat and cook until lightly browned. Add onions, garlic, and mushrooms. Sauté until softened. Stir in Hoi Sin sauce, sesame oil, ginger powder, and white pepper. Mix well and cook for another minute. Remove from heat and stir in the chopped coriander. Let the filling cool.
- Moroccan Filling: Heat olive oil in a pan over medium heat. Add ground lamb and cook until browned. Add onions, garlic, and mushrooms. Cook until softened. Stir in Raz Al Hanout spice mix and mix well. Cook for another 1–2 minutes. Remove from heat and stir in chopped parsley. Let the filling cool.
- Form the Dumplings: Take a small portion of the potato dough (about a golf-ball size) and flatten it into a disc.
- Add the Filling: Place a teaspoon of your chosen filling in the center. Carefully wrap the dough around the filling, sealing the edges. Roll into a smooth ball. Repeat until all the dough and filling are used.
- Boil: Bring a large pot of salted water to a gentle boil. Drop the dumplings in batches, ensuring they don’t stick. Cook for 3–4 minutes or until they float to the surface. Remove with a slotted spoon.
- Optional Pan-Fry: For a crispy exterior, heat a bit of oil in a non-stick pan and fry the boiled dumplings until golden brown.