Cheddar cheese & herb pierogi「チーズとハーブペーロギ」
Polish food 「波蘭の料理」
STEP 1: Prep filling ingredients
Prep time: 5 min
The following is a recipe for cheddar cheese & herb pierogi filling. For all of the filling recipes, the success of your pierogi depends on how well you can make mashed potatoes. Remember to half your filling ingredients if you plan on splitting the recipe!
400 ml grated cheddar cheese
2 Tbsp (packed) minced chives
2 Tbsp (packed) minced parsley
100g thick-cut bacon, fried semi-crisp and diced (bacon makes everything better!)
1 tsp of dried basil or oregano
1) Prep all ingredients and set them aside.
STEP 2: Pierogi filling
Prep time: 10 min | Cooking time: 15~20 min | Sitting time: 1 hour
9 peeled nugget potatoes (Yukon Gold or other similarly thin skinned potatoes work best)
5 cloves of garlic cut in half
2 tablespoons of butter (approx.)
1 tablespoon extra virgin olive oil
1 small red onion, diced
A splash of cream or milk
1) Boil potatoes and garlic together until soft enough to mash.
2) While you are boiling the potatoes, heat the olive oil in a skillet over medium heat. Add the onions. Cook and stir often until soft and transparent. Set aside to be mixed in with the potatoes after mashing.
3) Strain and mash the potatoes, adding butter as necessary to cream the potatoes. They need to be smoother than silk. You may need more than 2 tablespoons to get it smooth enough. Add a splash of milk or cream to help smooth the pierogi. If you plan on making pizza pierogi as well, don’t add milk or cream to the potatoes until after you have split the filling as you will be adding pizza sauce.
4) Add onions to the mashed potatoes and mix well.
At this point, you can split the potatoes if you wish to make two or more flavours at once.
5) Assuming you have not split the mashed potatoes, add the cheese and herbs. Add a dash of salt and a couple of cracks of pepper to taste. Mix well and taste. Add more if necessary.
6) Allow the filling to cool for an hour or so. It shouldn’t be more than barely warm to the touch. The colder it is, the better.
Back to the Pierogi page