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
- Gluten-free recipes
- Vegetarian recipes
- 20.7g (4.4g saturated)
- 20.1g (1.7g sugars)
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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