Chorizo Stuffed Potato Dumplings Recipe

Update Servings
  • 16 ounces Premio frozen chorizo, thawed & casing removed
  • 1 egg yolk
  • 1/4 cup onions, finely chopped
  • 4 cups cold mashed potatoes, without lumps
  • 1/2 teaspoon pepper
  • 1 package Goya Sazon with annatto
  • 2 cups all-purpose flour
  • 4 cups peanut oil
  • Preheat oven to 350 degrees F.
  • Add the chorizo, egg yolk, and onions to a bowl and mix together.
  • Form the meat into meatballs and place on a baking rack which has been sprayed with non-stick cooking spray.
  • Place the rack onto a baking sheet with sides and bake for 8-10 minutes.
  • Remove from oven and cool to room temperature.
  • In a large bowl, mix together the mashed potatoes, pepper, and Sazon.
  • Form the potatoes around each sausage ball, completely covering the meat then roll into the flour and place on baking sheet.
  • Place sheet into freezer one two hours.
  • Meanwhile, heat oil in large heavy pot to 350 degrees F. Remove balls from freezer and deep fry five at a time, turning them for even browning until golden.
  • Drain on paper towels.
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