POTATO PAMPUSHKI
When these crunchy Russian potato dumplings are split open a tasty cheese and chive filling is revealed.
Provided by ksilvan
Categories Mashed Potatoes
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- In another bowl, mix the cottage cheese and chives together.
- Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
- Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
- Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
- Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
- Fry for 10 minutes or until deep brown and crisp.
- Drain and serve hot.
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Carol Cripwell
[email protected]5/5 stars! These potato pampushki were amazing. I will definitely be making them again.
RAVEN THOMAS
[email protected]These were delicious! I made them for a party and they were a big hit. Everyone loved them. They were so soft and fluffy. I will definitely be making them again.
Ahmad Shekib
[email protected]I made these potato pampushki last night and they were a hit! My family loved them. They were so easy to make and they tasted great. I will definitely be making them again.
E'lyhn Carter
[email protected]These potato pampushki were delicious! I followed the recipe exactly and they turned out perfect. They were so soft and fluffy on the inside, and the garlic butter sauce was the perfect complement. I will definitely be making these again.