Sauté the onions until soft and golden, then add garlic.
Add the shredded chicken and season with salt, pepper, and herbs.
Cook for 3–4 minutes to let the flavors blend. Let cool slightly.
🔹 Step 3: Shape the Rolls
Take a portion of the potato dough (about the size of your palm). Flatten it gently in your hand.
Spoon a little chicken mixture into the center. If using cheese, add a pinch now.
Carefully fold and roll the dough around the filling, sealing all sides to make a log or oval roll.
Dust your hands with flour if the dough sticks. Repeat until all dough and filling are used.
🔹 Step 4: Coat and Cook
Dip each roll into flour, then into the beaten egg, and then coat with breadcrumbs (optional, but adds great crunch!).
Fry in hot oil until golden brown and crispy on all sides — about 3–4 minutes per side. OR Bake at 400°F (200°C) for 20–25 minutes until golden, turning halfway.
🍽️ Serve With:
A simple green salad 🥗
Garlic yogurt sauce or sour cream dip 🧄
Ketchup or spicy mayo for kids
Pickles or roasted veggies on the side
💡 Tips & Variations
Use leftover mashed potatoes for quicker prep.
Swap chicken for turkey, tuna, or sautéed mushrooms for a vegetarian twist.
Add chili flakes or jalapeños if you like heat 🌶️
Make mini rolls for party bites or lunchbox snacks!
These Chicken Potato Rolls are the kind of dish that feels special but uses simple pantry staples. Soft, flavorful, and crowd-pleasing — it’s no wonder you say “I only make them like this now!” 😋
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