Russian/Ukrainian Pampushki Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 12/26/21
Russian/Ukrainian Pampushki on a white plate

The Spruce / Sonia Bozzo

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 6 servings
Yield: 12 dumplings
Nutrition Facts (per serving)
506 Calories
31g Fat
47g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 506
% Daily Value*
Total Fat 31g 40%
Saturated Fat 4g 21%
Cholesterol 42mg 14%
Sodium 486mg 21%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 10g
Vitamin C 10mg 48%
Calcium 119mg 9%
Iron 3mg 15%
Potassium 498mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for pampushki is common in Russia, Ukraine, and other parts in Eastern Europe. Some fry their pampushki, others poach them in stock. Eastern Europeans love to hide food in other foods as is evident here. The basic premise of these dumplings is a potato ball stuffed with something, usually cheese. The rest is up to the imagination of the cook.

If frying, bread them, otherwise they'll fall apart in the hot oil. I like to use feta cheese with dill in mine although farmers cheese and chives are more traditional. Enjoy these as a main course, side dish, appetizer, or snack.

Ingredients

  • 3/4 pound raw potatoes, about 3 medium potatoes, peeled and grated

  • 1 cup mashed potatoes, from about 1 large potato, peeled, cooked, and freshly mashed

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 cup feta, or farmer's cheese

  • 2 tablespoons snipped fresh chives, or chopped dill

  • 1 cup all-purpose flour

  • 1 large egg, beaten with 1 teaspoon water

  • 1 cup fine dry breadcrumbs

  • Oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Russian/Ukrainian Pampushki ingredients in bowls

    The Spruce / Sonia Bozzo

  2. Squeeze excess water from grated potatoes.

    Squeeze excess water from grated potatoes in a towel, in a bowl

    The Spruce / Sonia Bozzo

  3. Place grated potatoes in a medium bowl with the mashed potatoes, salt and pepper, and mix well. Set aside.

    grated potatoes in a glass bowl

  4. In another medium bowl, combine cheese and chives or dill. If using farmer's cheese, add 1/4 teaspoon salt. Set aside.

    Cheese and chives in a white bowl

    The Spruce / Sonia Bozzo

  5. 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.

    Potato mixture in a bowl, egg mixture in a bowl, and egg mixture on top of a potato mixture in the palm of a hand

    The Spruce / Sonia Bozzo

  6. Fold edges over, pinching to seal.

    Potato mixture sealed around the egg mixture

    The Spruce / Sonia Bozzo

  7. Roll into a ball. Repeat with remaining mixtures.

    Russian/Ukrainian Pampushkis on a lined baking sheet

    The Spruce / Sonia Bozzo

  8. Dredge balls in flour, then beaten eggs and finally in breadcrumbs.

    Russian/Ukrainian Pampushkis on a lined baking sheet

    The Spruce / Sonia Bozzo

  9. Let the coated balls dry while you heat oil to 340 F in a deep fryer or heavy-bottomed saucepan.

    Oil in a heavy-bottomed saucepan

    The Spruce / Sonia Bozzo

  10. Fry for 10 minutes to make sure raw potato is cooked. Drain on paper towels and serve hot.

    Fried Russian/Ukrainian Pampushki on a paper towel lined plate

    The Spruce / Sonia Bozzo

Poaching Instead of Frying

If poaching dumplings in stock or water instead of deep-frying, add 1 tablespoon all-purpose flour and 1 egg to the potato mixture. Gently poach the balls for 20 minutes in simmering water or broth.