Without yeast, soft as a cloud, with a tasty, melty filling, they are amazing! One leads to another. Fill them as you like, they will always be out of this world.
Mash the previously boiled potatoes with a potato masher or a fork.
Add the oil, flour, salt, and baking soda, and knead until you obtain a soft, smooth dough.
Divide it into 8 or 10 equal parts, forming balls, which you will roll out fairly thinly with the help of a rolling pin and, if necessary, a pinch of flour.
Fill the center as you prefer and close it by bringing the edges inward, making sure to seal the bun well.
Cook them in a well-heated, lightly oiled pan over low heat for 10-15 minutes per side until they are nicely golden on the surface.
Alternatively, you can also cook them in the oven or air fryer at 180 degrees for about 25 minutes.
Potato masher
Rolling pin
Pan
Italia, Emilia Romagna
