Potato Pampushki

When these crunchy russian potato dumplings are split open a tasty cheese and chive filling is revealed.

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.

potatoes, mashed potatoes, salt, black pepper, cottage cheese, fresh chives, oil