Maybe it was some regional from where she comes from.
They looked more like this, which on this blog they have different name and are associated with a different region. 🤷
Then she would often heat them up on a pan with some butter and they would get lovely brown, crispy skin 🤤
Oh and the cheese inside is not sweet, but savory (mixed with plenty of black pepper).
Color must be cause of potato (it changes gray if stays out of water peeled for too long) or it's some different type of flour.
Mom only cooked them, but slight frying is a real deal, crispy moment is my fav 🤤
Probably. I dont know what what flour she used.