Potato Pampushki Food

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• Peel the raw potatoes and grate on a box grater. Squeeze out all the 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 1/2 teaspoon of pepper. Set aside.
• In another bowl, combine the rest of the ingredients, the farmer's cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer's cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
• Take about a 1/4 cup of potato mixture and form into a patty. Place about a tablespoon 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 potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels and serve warm.

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

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.

RUSSIAN/UKRAINIAN PAMPUSHKI RECIPE

Steps:

• Gather the ingredients.
• Squeeze excess water from grated potatoes.
• Place grated potatoes in a medium bowl with the mashed potatoes, salt and pepper, and mix well. Set aside.
• In another medium bowl, combine cheese and chives or dill. If using farmer's cheese, add 1/4 teaspoon salt. Set aside.
• Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle.
• Fold edges over, pinching to seal.
• Roll into a ball. Repeat with remaining mixtures.
• Dredge balls in flour, then beaten eggs and finally in breadcrumbs.
• Let the coated balls dry while you heat oil to 340 F in a deep fryer or heavy-bottomed saucepan.
• Fry for 10 minutes to make sure raw potato is cooked. Drain on paper towels and serve hot.

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• Peel the medium Yukon Gold Potato (1.5 pound) and grate on a box grater. Remove all excess moisture by squeezing the potatoes through a cheese cloth or kitchen towel.
• Combine the grated potatoes with Mashed Potatoes (2 1/2 cup). Season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Set aside.
• For the cheese filling, combine in another bowl the Farmers Cheese (1/2 cup), Mozzarella Cheese (4 ounce), Fresh Parsley (to taste), Fresh Chives (to taste), and Heavy Cream (2 tablespoon). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix to combine.
• Take a 1/4 cup of the potato mixture to form a patty. Place a tablespoon of the cheese filling at the center of the patty.
• Fold the potato mixture over the cheese filling, shaping it into an oval shape.
• In a nonstick skillet, heat Oil (2 tablespoon) and add the potato cakes.
• Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels. Serve warm and enjoy!

POTATO PAMPUSHKI

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

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.