Potato Pampushki

Submitted by ksilvan

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

 

• Ready In: 10mins
• Ingredients: 7
• 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.

Reviews

[Steve S.]

Do not follow this recipe as is. The pampushki will fall apart in the deep fat fryer. The recipe works fine if you pan fry the pampushki in a non-stick skillet. If you want to deep fry, you need to add an egg and some flour before coating the outside in plain breadcrumbs.