Potato Pampushki

When these crunchy Russian potato dumplings are split open a tasty cheese and chive filling is revealed.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs potatoes, peeled
• 2 2⁄3 cups mashed potatoes, leftovers are good
• 1⁄2 teaspoon salt
•  black pepper
• 1⁄2 cup cottage cheese
• 2  tablespoons fresh chives, minced
•  oil, for frying

Directions

1. Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potatoes, salt and pepper. Mix together.
2. In another bowl, mix the cottage cheese and chives together.
3. Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
4. Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
5. Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
6. Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
7. Fry for 10 minutes or until deep brown and crisp.
8. Drain and serve hot.