Fried Potato Dumplings with Pork Filling

Ingredients

• 1 kg starchy potatoes
• Salt
• 2 Eggs
• nutmeg
• 100 g flour
• 1 Shallot
• 1 tomato
• 1 red chili pepper
• 50 g smoked ham
• 1 tbsp Olive Oil
• pepper (ground)
• 2 tbsp breadcrumbs
• 250 g pork mince
• 120 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off. Add eggs, salt, and nutmeg, then knead with enough flour until a smooth, pliable dough forms.

2. 2.

   Peel and finely dice the shallot. Blanch the tomato, cool, peel, quarter, seed, and dice it small. Wash, halve, clean, and finely chop the chili pepper. Dice the smoked ham and sauté it briefly in hot oil together with the shallot and chili. Mix in the tomato and breadcrumbs, then combine with the pork mince. Season with salt and pepper, knead, and shape 16 small balls.

3. 3.

   Divide the potato dough into 16 portions and flatten each. Place a pork ball in the center of each portion, wrap it with dough, and form into dumplings. Roll them in breadcrumbs and fry in hot oil for 8-10 minutes until golden brown. Drain on kitchen paper and serve.