Potato Dumplings Stuffed With Curd Cheese And Chives
Potato Dumplings Stuffed With Curd Cheese And Chives
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
Servings
4
Ingredients
- 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 cup mashed potato
- olive oil, for shallow-frying
Directions
- 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)