Pierogi Filling
Potato, Cheese, and Chive
MAKES: enough to fill 24 pierogies
PREP TIME: 20 minutes
COOK TIME: 15 minutes
SPECIAL EQUIPMENT NEEDED: potato masher
Ingredients:
- 1/2 lb (250 g) russet potatoes (about 2), peeled and cubed
- 2 Tbsp (30 mL) butter
- 1 cup (250 mL) grated old cheddar cheese
- Salt to taste
- Pepper to taste
- 2 Tbsp (30 mL) finely
- chopped chives
Method:
1. Place potatoes in a medium-sized saucepot, adding enough cold salted water to cover by 1 inch (2.5 cm). Bring to simmer until potatoes are tender, about 10–15 minutes, then drain.
2. In a large bowl, mash hot potatoes with the butter, cheddar cheese, salt, and pepper.
3. Fold in chives. Let mixture cool before filling pierogies. Place in the fridge to expedite the cooling process.
Apple Pie Pierogi Filling
MAKES: enough to fill 24 pierogies
PREP TIME: 10 minutes
COOK TIME: 5 minutes
Ingredients:
- 4 Golden Delicious or Granny Smith apples, peeled and cut into small cubes
- 1 Tbsp (15 mL) fresh lemon juice
- 1/4 cup (60 mL) water, divided
- 2 tsp (10 mL) lemon zest
- 1-inch (2.5 cm) knob
- fresh ginger, grated
- (about 1 Tbsp/15 mL)
- ⅓ cup (80 mL) cane sugar or honey
- 1/4 tsp (2 mL) ground cinnamon
- 1/2 tsp (1 mL) fresh grated nutmeg
- Pinch of salt
- 1 Tbsp (15 mL) cornstarch
Method:
1. Place all ingredients, except cornstarch and 1 Tbsp (15 mL) water, into a saucepot over medium heat. Simmer until apples are tender-crisp. Add a splash more water if necessary.
2. Mix cornstarch with 1 Tbsp (15 mL) water to create a slurry, then pour into the apple mixture while stirring and bring to a boil; mixture will thicken. Transfer filling to a bowl and let cool before filling pierogies. Place in the fridge to expedite the cooling process.
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