Potato pampushki with garlic sauce
12 servings
90 minutes
Potato pampushki with garlic sauce is a delightful dish of Ukrainian cuisine that combines the tenderness of potatoes, the creamy texture of cheese, and the spicy aroma of garlic. Historically, pampushki are a traditional accompaniment to borscht, but this potato version turns them into a standalone treat. The crispy crust, soft center, and fragrant garlic sauce make them perfect for friendly gatherings or cozy home lunches. They can be served as a side dish, appetizer, or even a main course. The flavor is filled with warmth and rich depth, while the combination of garlic and parsley adds freshness. Golden, airy pampushki captivate from the first bite, leaving a pleasant aftertaste that you want to experience again.
1
Peel the potatoes and boil them in salted water.
- Potato: 1000 g
- Salt: pinch
2
Grate the cheese.
- Cheese: 250 g
3
When the potatoes are boiled, make mashed potatoes.
- Potato: 1000 g
4
Add eggs and cheese to the puree. Mix well.
- Chicken egg: 3 pieces
- Cheese: 250 g
5
Gradually add flour and knead the dough.
- Wheat flour: 2 glasss
6
Pour sunflower oil into a fryer or a pot with a thick bottom.
- Vegetable oil: 1 l
7
Form balls (to make it easier to roll the dough, dip each piece in flour).
- Wheat flour: 2 glasss
8
Fry until golden brown.
9
For the sauce: peel and crush the garlic, chop the parsley, add sunflower oil, salt, and pepper.
- Garlic: 1 head
- Parsley: 1 bunch
- Vegetable oil: 1 l
- Salt: pinch
- Ground black pepper: to taste
10
Pour sauce over the pampushky and they are ready to serve.