Gaby
These pillowy patties, filled with chopped hard-boiled eggs and bright green onions, are made from creamy mashed potatoes and pan-fried until golden and crisp. Served hot, they practically melt in your mouth. Beyond their addictive flavor, these dumplings are filling and offer useful nutrients. For example, 100 grams of potatoes contain 421 milligrams of potassium — about 33% of the daily recommended amount. Potassium helps transmit electrical impulses across cells, supporting both muscle and nerve function.
Ingredients: 450 g potatoes, 3 eggs, 5 g green onions, 50 g flour, 50 ml oil, salt and black pepper to taste.
Hard-boil two of the eggs and let them cool; leave the third egg raw. Mash the boiled potatoes while they’re still hot, then let the mashed potatoes cool.
Add the raw egg to the cooled mashed potatoes, season with salt, and mix well. Gradually add the flour and mix until combined. The potato mixture is now ready.
Peel the cooled hard-boiled eggs, chop them, and put them in a bowl. Add the chopped green onions, season with black pepper, and mix.
Dust a work surface with flour and divide the potato mixture into six portions. Flatten one portion into a patty and spoon 1 tablespoon of the egg-and-onion filling into the center. Fold and pinch the edges to seal the filling, shaping the dumpling into an oval like a cutlet.
Heat oil in a skillet and fry the dumplings over medium heat for about 5 minutes per side, until golden brown.
Serve the dumplings hot with sour cream; they’re best fresh. Once cooled, they go down so easily you might eat more than you planned.
Life Hack
Boil the eggs for 8 minutes after the water reaches a boil. Cook small potatoes whole; cut only large ones. Boil the potatoes in salted water until tender, about 25 minutes, then drain. Save the cooking water for soup if you like.
