Potato dumplings stuffed with curd cheese and chives

Potato dumplings stuffed with curd cheese and chives

Pampushki

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Pampushki can be fried or boiled, sweet or savoury. For sweet pampushki, simply omit the chives from the filling, add a tablespoon or two of sugar and the grated rind of a lemon, then serve lightly dusted with sugar. In Russia they generally fry pampushki in vegetable oil, but as I believe cooking with vegetable oils can be bad for your health, I prefer to use olive oil instead.

Ingredients

Quantity Ingredient
450g potatoes, peeled
625g mashed potato
olive oil, for shallow-frying

For the filling

Quantity Ingredient
225g curd cheese
1 egg yolk
1-2 tablespoons fi­nely chopped chives
salt
freshly ground black pepper

Method

  1. To make the fi­lling, place the curd cheese, egg yolk and chives in a bowl and mix well. Season with salt and pepper.
  2. Coarsely grate the potatoes, then squeeze out as much water as possible. Place in a bowl with the mashed potato, season with salt and pepper and mix well. Form the potato mixture into balls about the size of an egg. Punch a hole in the centre with your fore­finger and ­fill with a teaspoonful of fi­lling, then close up to seal the fi­lling inside. Flatten slightly and shallow-fry until golden on both sides. Drain on paper towels and serve hot.
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