Cheese and potato filling is what’s in the traditional Polish dumplings, perogi (aka pierogi ruskie), and it’s what’s most common in typical grocery shops. I like it a lot because it complements the flavor of the dough very well and is quite easy to make.
- Large potato, peeled and cubed 1
- Large onion, finely chopped 1
- Grated cheddar cheese ¼ cup 65 ml
You can use other kinds of cheeses or mixes of several if you’d like. I usually use gouda, simply because it’s what I keep on hand.
- Salt, pepper and/or other spices to taste
- Sautee your onion in butter until it’s soft and translucent.
- At the same time, boil the potato until cooked, then drain.
Not sure when they’re cooked? When a butter knife or a fork go through the largest pieces without any resistance, they’re ready.
- While they’re still hot, mash the potatoes together with the cheese and onion.
- Season the filling to taste. If it tastes good on it’s own, it’ll be good inside the perogi.
Need a recipe for the dough? Check out my perogi recipe. If you have a bit of filling left over when you’re done, you can freeze it for next time.