A sweet bread, fried for a crispy crunch and soft chewy inside that's stuffed with a savory mashed potato filling for one of the best afternoon snacks.
Author: Jennifer | Chopsticks and Flour
240 g(2 cup) bread flour
30 g(2 ½ Tbsp) sugar
3 g(½ tsp)salt
4 g(1 ¼ tsp) instant yeast
80 ml(⅓ cup)waterroom temperature
65 g(4 ½ Tbsp)unsalted butterroom temperature
3small potatoes (300 g; 10 oz)
4green onion chopped
3slices ham chopped
salt and pepper to taste
240 ml(1 cup) water
25 g(3 Tbsp) flour
2 ½ g(½ tsp)salt
1 g(¼ tsp)baking soda
3/4 cup panko (bread crumbs)
In a stand mixer fitted with a dough hook, sift in the bread flour; add in the yeast, salt, sugar, water and beaten egg. Continue to mix on low-medium speed for about 2-3 minutes until the dough starts to come together. Add in the butter and continue to mix on medium speed. The dough should be smooth, and pull off the sides of the bowl neatly when being mixed. (Often takes me about 10 minutes, depending on speed and weather) *If kneading by hand, follow similar steps as above. You will most likely need to knead it for a few more minutes.
Divide the dough into 50 grams each - 9 equal pieces. Roll each dough into a round piece. Cover and set aside for 20 minutes.
Prep the potato. Place potatoes in the pot (or steamer basket) with water and bring to a boil. Cover and cook potatoes until tender. About 10-15 minutes. When still hot, mix in a blender or mash with a fork. Place a in a medium sized bowl.
Prep the egg. Bring a pot of water to a boil. Add in the egg and boil for 10 minutes. Run through cold water. Mash the egg with the mashed potato. Mix well.
Stir-fry the vegetables. Heat a non-stick frying pan on medium heat. Toss in the chopped onion, green onions, carrot and ham; no oil is needed. Pour the soy sauce into the side of the frying pan and swirl around into the vegetable mixture. Add the vegetables into the mashed potato and egg bowl. Mix well.
Assemble the Dough
Flatten a piece of dough to the size of your palm. Add in about 2-3 Tbsp of the filling. Place in the middle of the dough. Fold the outter rims into the middle. Pinch the middle together to seal. Lightly flatten. Set aside and repeat with the rest of the dough.
Make the breadcrumb dip. In a bowl, add the water, flour, salt and baking soda. Whisk well so there are no lumps. Place the breadcrumbs on a separate plate.
Dip a dough in the water mixture. Press the dough into the breadcrumbs on both sides until well covered. Repeat for all dough. Rest for 15 minutes.
Heat oil in a pot until 340 degrees F (170 C). *Use a candy thermometer for easiest frying. Without one, test if the oil is hot enough by throwing in a piece of breadcrumb into the oil. The breadcrumb should float. If the breadcrumb sinks, it's not hot enough yet.
Place a dough gently into the oil. Fry the first side for about 2 minutes or until lightly browned, Flip the dough over and fry for another 45 seconds to 1:30 minutes, until both sides are lightly fried. Repeat!
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