Pampushki

[gypsypsyc]

I remember as a child going to the local Transylvania Park near Detroit, MI and eating Pampushki that were made with cottage cheese and dill.

[jpmcgrew]

Welcome, Gypsy Never heard what you are talking about. Can you descibe it a little more. Also never heard of Transylvania Park what is it like?Of course I do not know much about Michigan.

[Andy M.]

I also have not heard of this food but using google I found many recipes.

If Charlie D comes along soon, he may have a recipe.

[gypsypsyc]

I too found many recipies. However, I was hoping someone who's grandma was still alive would remember or have transfered the recipie to them. The park no longer exists. I was a teenager when the park was there. I am now a senior citizen. All I remember is that it was a raised dough with cottage cheese and dill in it and fried. Maybe, I am wrong and it was not a raised dough. I spoke to my mother-in-law, who also remembers it, but she doesn't know how it was made. We have a Romanian cookbook that was made from many the recipies of the elders back in 1957 but it's not in there either (however one of my mother's is). So I don't know if there any Romanians out there that sign on to your website but if they do maybe they will remember. Thanks

[blissful]

I googled it but many of the recipes don't have dill but describe a bun soaked in garlic and oil. I searched on pampushki cheese dill and came across this interesting recipe.
From this blog: (also a description of getting the oil too hot-entertaining)

Memoirs of a Midget: May 2007

1 1/2 pounds potatoes, peeled

2 2/3 cups cooked mashed potatoes
1/2 teaspoon salt
1/2 cup cottage cheese
2 tablespoons snipped fresh chives
black pepper to seasoning
oil, for frying

1) Grate raw potatoes and squeeze out as much water is possible. Mix in with mashed potatoes, salt and pepper. In another bowl, mix cottage cheese and chives.

2) Using a spoon and your fingers, scoop up a portion of the potato mixture, slightly smaller than an egg, and then flatten into a circle.

3) Put 1 tablespoon of the cheese filling into the middle, then fold over the edges and pinch to seal. Repeat with remaining potato and cheese mixtures, should make 12 dumplings.

4) Heat oil to 340 degrees F. Deep-fry the dumplings for 10 minutes or until deep brown and crisp.

This is traditionally cooked in stock or water and served with soup (I like split pea). You can poach the dumplings, just add 1 tablespoon of all-purpose flour and 1 beaten egg to the mixture and poach the dumpling for 20 minutes.

Chives or Dill--depending on the season, what's in the garden.

This reminds me of the potato and cottage cheese perogies my polish aunti taught us to make when I was little. (when the dinosaurs ruled) ~Bliss