Eastern Europeans love to hide food in other foods as is evident here. The basic premise of these dumplings is a potato ball stuffed with something, usually cheese. The rest is up to the imagination of the cook.
If frying, bread them, otherwise they'll fall apart in the hot oil. I like to use feta cheese with dill in mine although farmers cheese and chives are more traditional.
Enjoy these as a main course, side dish, appetizer or snack.
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Makes 12 Pampushki
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 3/4 pound (about 3 medium) potatoes, peeled and grated
- 1 cup freshly mashed potatoes (about 1 large)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup farmers or feta cheese
- 2 tablespoons snipped fresh chives or dill
- All-purpose flour
- 1 large egg beaten with 1 teaspoon water
- Fine, dry breadcrumbs
- Squeeze excess water from grated potatoes. Place in a medium bowl with mashed potatoes, salt and pepper, and mix well. Set aside.
- In a medium bowl, combine cheese and chives or dill. If using farmers cheese, add 1/4 teaspoon salt. Set aside.
- Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle and fold edges over, pinching to seal. Roll into a ball. Repeat with remaining mixtures.
- Dredge balls in flour, then beaten eggs and finally in breadcrumbs. Let balls dry while you heat oil to 340 degrees in a deep fryer or heavy-bottomed saucepan. Fry for 10 minutes to make sure raw potato is cooked.
- Drain on paper towels and serve hot.