Home > Vegetarian starter recipes > Potato dumplings stuffed with curd cheese

Potato dumplings stuffed with curd cheese

Name: Potato dumplings stuffed with curd cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 450g floury potatoes, peeled; 625g ready-made or leftover mashed potato; Olive oil for shallow frying; For the filling; 225g curd cheese; 1 medium free-range egg yolk; 1-2 tbsp finely chopped fresh chives

By: Paola Gavin

Published: 5 Jan 18
Updated: 18 Mar 24

Potato dumplings stuffed with curd cheese

”These dumplings are called pampushki in Russia and can be sweet or savoury. They are usually fried in rapeseed oil in Russia but I prefer to use olive oil.” – Paola Gavin

Easy
November 2017

Test kitchen approved

Serves 4
Hands-on time 40 min

”These dumplings are called pampushki in Russia and can be sweet or savoury. They are usually fried in rapeseed oil in Russia but I prefer to use olive oil.” – Paola Gavin

Nutrition: per serving

Calories: 313kcals
Fat: 20.7g (4.4g saturated)
Protein: 11.5g
Carbohydrates: 20.1g (1.7g sugars)
Fibre: 0.1g
Salt: trace

Save recipe

Save

Save recipe Print

Rate

Ingredients

450g floury potatoes, peeled
625g ready-made or leftover mashed potato
Olive oil for shallow frying

For the filling

225g curd cheese
1 medium free-range egg yolk
1-2 tbsp finely chopped fresh chives

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

To make the filling, put the curd cheese, egg yolk and chives in a bowl, season and mix well.
Coarsely grate the potatoes, then squeeze out as much water as possible using a piece of muslin or a clean J-cloth. Put the grated potato in a bowl with the mashed potato, season with salt and pepper and mix well. Form the mixture into about 16 egg-size balls. Make an indentation in the centre of each one and fill with 1 tsp filling. Close up to seal the filling inside, then flatten each slightly to form a disc (see Make Ahead).
Heat the oven on a low setting. Heat the oil in a large heavy-based pan over a medium heat. When hot, shallow-fry the dumplings, in batches, for 6-7 minutes on each side, turning carefully, until golden. Drain on kitchen paper and keep the cooked dumplings warm in the oven. Serve hot.

Recipe from November 2017 Issue

Nutrition

Nutrition: per serving

Calories: 313kcals
Fat: 20.7g (4.4g saturated)
Protein: 11.5g
Carbohydrates: 20.1g (1.7g sugars)
Fibre: 0.1g
Salt: trace

delicious. tips

Curd cheese is available in most large supermarkets but if you can’t find it use cream cheese. Instead of chives, try parsley or dill.
Uncooked dumplings (up to the end of step 2) will keep for up to 12 hours in the fridge on a tray, covered with cling film. Cook as in step 3.