Hong Kong Potato Roll Thingies

Lightly spray a dinner plate with cooking spray. Place 9 frozen dough balls evenly spaced out on the plate – making sure that the rolls are not touching. Spray the rolls with cooking spray. Cover with plastic wrap and place in the refrigerator to slowly defrost for about 5 to 6 hours or overnight.

After the rolls have been defrosting for 5 to 6 hours, preheat the oven to 350F. Start the filling by melting 2 Tbsp butter over medium heat in a small skillet. Add the scallions and garlic and cook until the onions are tender, about 4 minutes. Add the scallion mixture to a large bowl. To it, add the crème fraîche, dill, parmesan cheese, salt, and black pepper, then stir to combine. Add the refrigerated hash browns and gently mix thoroughly. Divide the filling into 6 portions.

Butter or spray six wells of a muffin tray.

Take the rolls out of the refrigerator and cut 3 of the rolls in half. Pick up a whole roll and one of the halves and use your palms to smash them together. Do this with the remaining dough. You will have six flatted dough disks when finished.

Next roll out one of the dough disks into a 4 1/2″ circle. You should not need to use any flour. If the dough wants to stretch back, let the disks sit for about 5 minutes and then try to roll them out again. Place the rolled out dough in your cupped palm and add 1/6 of the filling to the center of the dough. Gently place the dough and potatoes in one of the muffin cups making sure that the dough is evenly spaced around the sides of the muffin cup. The potato mixture should be open at the top and should not be covered with dough. Repeat with the remaining dough and filling.

Bake for about 18-22 minutes or until the dough is well browned. Serve them warm or at room temperature (they are great either way). Before serving, add a small amount of dill to the top as a garnish. Want to be daring? Add some chopped smoked salmon to the potato mixture before filling. Yum!