Pampushki can be fried or boiled, sweet or savory. 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. — Paola Gavin, author of Hazana
- curd (pot or farmer’s) cheese
- 1 egg yolk
- 1-2 Tablespoon finely chopped chives
- Salt and freshly ground black pepper
- 1 Tablespoon potatoes, peeled
- 2 1/2 Cups mashed potato
- Olive oil, for shallow-frying
To make the filling, place the curd cheese, egg yolk and chives in a bowl and mix well. Season with salt and pepper.
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 center 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.
Recipes excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin (Quadrille October 2017)