Chorizo Stuffed Potato Dumplings Recipe
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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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