Pampushki is fun to say and eat. It is another gem of a snack, I found in a cookbook. It is a delicious form of a potato cutlet, except it is round in shape and has a filling in the center. The first time I made it with cottage cheese at the center, it was delicious and everyone loved it but it was messy and oily as the filling decided to make an appearance at the surface. So, this time again, while making it for geography club, I put in slices of firmer cheese – in fact homemade paneer. The process turned out to be smooth, mess free and everybody seemed to like it just the same especially with the dipping sauce made by beating sour cream and hungarian paprika on the side.
Makes about 25 – 30 ( depending on size) 5 medium red potatoes ( boiled) 2 medium red potato ( raw grated) 8 -12 ounce farmer cheese ( cut into thinly sliced cubes) 2 Tbsp chives dash of freshly ground pepper 1 quart oil for deep frying
- Coarsely grate the raw potatoes, squeeze out the water
- Mash the boiled potatoes, add salt, pepper, chives and add the grated raw potatoes
- Scoop a spoon full of potato mixture on your hand, flatten it into circle
- Place a cube of cheese or a teaspoon of cottage cheese at center of the circle of potato circle
- Fold over the edges and pinch to seal.
- Repeat with the remaining potato mixture and cheese cubes
- Heat oil to 350 degree F in a heavy bottom pan or a deep fryer.
- Fry the dumplings for 10 minutes and drain on paper towels.
Also…. you could beat two eggs in a bowl with 2 Tbsp of water to prepare an egg wash and dip the potato dumplings in the egg wash and then into a bowl of bread crumbs to create an extra layer of crispness.. I did that this time. They turned out really good.. Alternately you could gently poach the dumplings for 20 minutes in hot water..