Potato Pampushki Recipes

POTATO PAMPUSHKI WITH CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

POTATO PAMPUSHKI

Steps:

• 1. Peel potatoes and grate on a box grater. Squeeze out all moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels.

POTATO PAMPUSHKI

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.