Potato dumplings stuffed with curd cheese
- November 2017
- 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
- 20.7g (4.4g saturated)
- 20.1g (1.7g sugars)
- 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
- 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.
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.
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