Start by steaming the cut potatoes until they are tender. Pass through a juicer and reserve in a large bowl.
In a food processor or pestle, beat the garlic cloves and the ginger finger until obtaining a uniform paste. Pour over the squeezed potatoes.
Add all the other ingredients to the potato dough, mix well to coat all the ingredients, cover with a cloth and let it rest for 10 minutes.
After that time, shape small balls, flatten to obtain a disc shape and in a frying pan with enough oil to cover the bottom, fry the dumplings until golden.
Serve as a snack or inside a meal accompanied by a lemon.
I don't recommend keeping it in the fridge overnight because it loses its structure.