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Potato Pampushki

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“When these crunchy Russian potato dumplings are split open a tasty cheese and chive filling is revealed.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In another bowl, mix the cottage cheese and chives together.
  3. Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
  4. Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
  5. Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
  6. Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
  7. Fry for 10 minutes or until deep brown and crisp.
  8. Drain and serve hot.

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