How to make potato filling for pierogi.
Pierogi made with potato filling is very popular throughout Europe.
Potatoes form the base for many different fillings which include but are not limited to mushrooms, meats and grains.
Perhaps the most popular pierogi made with potato filling is what is called Russian pierogi.
The mixture is fairly simple. One part potatoes, one part white cheese, and three quarters to one part sautéed onions with salt and pepper to taste.
The potatoes are either fresh boiled and mashed or leftover mashed potatoes.
The potato should be mashed without adding extra liquid. It is best to use the hand masher so that you do not end up with a glue like mass of potatoes.
The cheese is dry curd white cheese. If you do not have access to white cheese, cottage cheese can be used as long as you drain it and squeeze it dry.
The squeezing is very important because of filling must be stiff and dry. If not you cannot properly seal your pierogi.
The mix should be dry. And it should be cool at the time you are going to use it for filling your pierogi.
You will need about 1 1/2 teaspoons of filling per pierogi. And 1 cup contains about 48 teaspoons. So be sure to estimate the number of pierogi so that you can make the proper amount of mix.
If you have any potato filling leftover after you make the pierogi, you can heat it and serve it at the dinner table with some butter.
Or you can mix the potato pierogi filling with another filling.
When you add your filling, we recommend that you use a pierogi maker. Watch this video and you will see why.
You may get one of these pierogi makers at Poland’s best Home & Hobby Store.