Potatopampushki Recipes

POTATO PAMPUSHKI WITH CHEESE FILLING RECIPE - (4.4/5)

POTATO PAMPUSHKI WITH CHEESE FILLING Recipe - (4.4/5) image

Provided by Lsweetnell

Number Of Ingredients 8

Ingredients

2 1/2 cups mashed potatoes
1 1/2 lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
salt, pepper
1/2 cup farmer's cheese or ricotta
1/8 cup parmesan cheese, grated
chives, minced
2-4 Tablespoons heavy cream
oil, for pan frying

Steps:

Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

POTATO PAMPUSHKI

Potato Pampushki image

When these crunchy Russian potato dumplings are split open a tasty cheese and chive filling is revealed.

Provided by ksilvan

Categories Mashed Potatoes

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs potatoes, peeled
2 2/3 cups mashed potatoes, leftovers are good
1/2 teaspoon salt
black pepper
1/2 cup cottage cheese
2 tablespoons fresh chives, minced
oil, for frying

Steps:

Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potatoes, salt and pepper. Mix together.
In another bowl, mix the cottage cheese and chives together.
Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
Fry for 10 minutes or until deep brown and crisp.
Drain and serve hot.

UKRAINIAN PAMPUSHKY CHRISTMAS DOUGHNUTS

Ukrainian Pampushky Christmas Doughnuts image

Light and tender with variations of fillings, poppy seeds,or prune jam, cherry preserves, or apricot jam.

Provided by Olha7397

Categories Yeast Breads

Time 36m

Yield 2 doz.

Number Of Ingredients 24

Ingredients

2 tablespoons active dry yeast
1/2 cup lukewarm water
1 tablespoon sugar
2/3 cup milk
1/4 cup sweet butter
1 teaspoon salt
1/3 cup sugar
2 whole eggs, beaten
3 egg yolks
1 teaspoon vanilla
1 grated lemon, rind of
4 -5 cups all-purpose flour, as needed
cherry preserves or apricot jam
lard (for deep frying)
extra finely granulated sugar
cinnamon
3/4 lb poppy seed
1/2 cup unsalted butter
1/2 cup honey
3 tablespoons light sweet cream
1/2 cup chopped raisins
1 grated lemons, rind of or 1/2 orange
1/2 teaspoon cinnamon (to taste)
2 tablespoons apple butter or 1/2 cup chopped walnuts

Steps:

POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.).
Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.).
FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic-about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk-about 1 1/2 hours. Punch dough down and let it rise again until doubled.
Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk.
Fry a few at a time in lard heated to 375°F Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar and cinnamon. Makes about 2 dozen doughnuts.
Visions of SugarPlums.

Nutrition Facts : Calories 3260.4, Fat 166.2, SaturatedFat 60.6, Cholesterol 678.6, Sodium 1349.9, Carbohydrate 389.9, Fiber 29.8, Sugar 162.6, Protein 75.9

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