Potato Pampushki Recipes

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.

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.

Steps:

• Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
• For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
• Let milk come to room temp or scald.
• In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
• Add chopped mushrooms; stir well.
• Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
• In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
• Serve with remaining mushroom sauce, sprinkled with the dill.

Steps:

• Place the yeast in a small mixing bowl or ramekin. Add the warm water and allow the yeast to bloom for about 5 minutes. In a large mixing bowl add the flour, milk, sugar, and salt. Stir to combine. Add yeast and mix until a sticky dough ball forms. Turn dough out onto a lightly floured board. Knead dough only long enough for it to become smooth and elastic, 4 to 5 minutes, adding only enough flour to prevent sticking. Place dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Place bowl in a warm location (75ºF to 85ºF) and allow to rise until doubled in size, about one hour. Position rack in the center of the oven and heat to 375ºF. While oven is heating, punch down dough and form into 8 equal sized balls. Place dough balls on a greased pie dish or cake pan. Cover and allow to rise again until doubled in size, about 30 minutes. Bake for 20 minutes. While rolls are baking, melt butter with garlic and herbs. At the end of 20 minutes, brush the top of the rolls with the garlic butter mixture. Return to the oven for another 5 minutes. Place rolls on a wire rack to cool.