Peel potatoes, add to a pot of cold, salted water. Bring to a boil on high heat, reduce to medium, and continue boiling for 15 minutes.
Drain and allow potatoes to cool for 10 minutes. During this time you can dice your scallion and mince the garlic. Mash potatoes to a smooth consistency.
Add the flour, salt, butter, diced scallion, and egg to the mashed potatoes and mix vigorously.
Work dough until it becomes one cohesive blob. Divide into 12 equal portions.
Bring a pot of water to boil on medium high heat. Boil the chapalele for 10 minutes.
In a bowl, combine the lime juice, diced serrano, minced garlic, apple cider vinegar, pork dripping, and salt.
Remove the chapalele from the pot, let cool them cool slightly, and serve with your toppings.