Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Just the sound of the word “Pampushki” brings a smile to the face of those lucky enough to have tasted them in their childhood. When these crunchy Russian potato dumplings are split open, a tasty cheese and chive filling is revealed.


  • 675 g/ lb potatoes, peeled
  • 225 g/8


  1. Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potato, salt and black pepper. Mix together. In another bowl, mix the curd cheese and chives together.

  2. Using a spoon and you