Soften the potatoes with the peel. Meanwhile, prepare the filling: chop the parsley and cut the green onions into thin rings. Mix Emmentaler, parsley, spring onions, egg yolk, salt and pepper.
Cool the potatoes a little, remove the skin and press through a potato ricer. Bring water to a boil with butter, salt and nutmeg, add the flour all at once and stir until the mixture separates from the bottom of the pot. Remove the saucepan from the heat and fold in the eggs one at a time. Mix this choux pastry and the potato mixture together.
Roll out the potato dough on a floured surface to about ½ cm thick and cut into discs (if you don’t have a cookie cutter you can use a large cup). Place about 1 tablespoon of filling just outside the center of each dumpling.
Fold the uncovered half of the dough over it and press the edges together with a fork. Bake the potato pockets in the heated deep fryer until golden brown.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!