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
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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
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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.
Nutrition
- 313kcals Calories
- 20.7g (4.4g saturated) Fat
- 11.5g Protein
- 20.1g (1.7g sugars) Carbs
- 0.1g Fibre
- trace Salt
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