Back to 8 servings Dough 3.5 cups all-purpose flour, for the dough 1 teaspoon salt 1 teaspoon neutral oil, such as vegetable or olive oil 1 cup water, room temperature, plus more as needed Filling 1 pound potatoes, about 2 medium, peeled, boiled and mashed 0.5 cup cilantro, finely chopped 0.5 cup scallions, white and green parts, finely chopped 2 tablespoons neutral oil 1 teaspoon ground black pepper 0.5 teaspoon red pepper flakes, optional, for heat salt, to taste Frying neutral oil, for pan-frying, about 1/4 cup total
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1 Step 1: Mix the flour and salt, add the oil and water gradually, and knead into a smooth, elastic dough, adding water a tablespoon at a time if it is dry; knead 7 to 10 minutes.2 Step 2: Cover the dough and rest it in a lightly oiled bowl for 1 hour.3 Step 3: Boil the potatoes until tender, then drain, peel and mash them until as smooth as possible.4 Step 4: Mix the mashed potatoes with the cilantro, scallions, oil, black pepper, red pepper flakes and salt to taste.5 Step 5: Divide the dough and the filling into 6 to 8 equal portions.6 Step 6: Roll each dough ball on a lightly floured surface into a thin circle about 8 to 10 inches across, then spread one portion of filling over half the circle, leaving a 1/4-inch border.7 Step 7: Fold the dough over the filling, press the edges firmly to seal, and flatten out any air pockets.8 Step 8: Heat a few teaspoons of oil in a skillet over medium-high heat and fry the bolani a few minutes until golden and crisp on both sides, adding oil as needed.getsaucepan.com/r/48e641e5-5e6b-52e6-8b23-15873799f673
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