Potato Pampushki With Cheese Filling – Картофельные Пампушки с Творожной Начинкой
You can never have too many hor d'oeuvre recipes, so give Potato Pampushki With Cheese Filling – Картофельные Пампушки с Творожной Начинкой a try. One serving contains 205 calories, 5g of protein, and 17g of fat. For 40 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe from Olgas Flavor Factory has 273371 fans. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chives, oil, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. Similar recipes include From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling, Knishes - Potato Filling, and Shingaras with Cauliflower and Potato Filling.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
fresh parsley and chives, minced
½ cup farmer's cheese or ricotta
2-4 Tablespoons heavy cream
4 oz Mozzarella cheese, grated (you can use any cheese that you like)
oil, for pan frying
1½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
2½ cups mashed potatoes
salt, pepper
Equipment:
kitchen towels
cheesecloth
box grater
bowl
frying pan
paper towels
Cooking instruction summary:
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 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 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.
Step by step:
1. 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.
2. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 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.
3. 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 cup of potato mixture and form into a patty.
4. 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.
5. Drain the potato cakes on paper towels and serve warm.
Nutrition Information:
covered percent of daily need
