German ham-filled potato waffles

Overview

Consume potatoes, make potato skins, stuff sausage with sausage, season the skin with fresh chicken juice, stuff ham with potato waffles

Dough: 100g mashed potatoes, 150g all-purpose flour, 30g water, 25g fresh chicken juice, 2g yeast powder, 80g German beer mate ham.
Steam and mash potatoes.
Take 100 grams of mashed potatoes, add fresh chicken juice and mix well,
Pour in other dough ingredients,
Knead into a uniform dough, cover with plastic wrap and ferment.
The dough is fluffy.
Divide into 8 equal parts.
Cut ham into round slices and set aside.
Take a piece of dough and flatten it.
Place a slice of ham.
Gather the edges of the dough toward the middle.
Wrap it up and pinch it tightly.
Turn over, seam side down, and press into a cake shape.
Preheat the waffle maker.
Place the dough in the center of the waffle iron.
Cover and heat for 2-3 minutes.
Uncover, the surface will turn golden.
Remove from the pan and place on a rack to dry until warm before serving.