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–+ servings

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Fusion
Servings 4
Calories 250 kcal

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.

Nutrition

Calories: 250kcal
Keyword potato dumplings
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