Potato and Cheese
1 cup (227g) mashed potatoes
1 cup (113g) sharp cheddar cheese, shredded
Chives
Combine the mashed potatoes, cheese and chives and stir.
Taste and adjust the seasonings with salt and pepper.
Farmers Cheese - For 16 pierogies
Ricotta works okay but make sure to let drain ahead of time. Using painter bag and trying to squeeze didn't work great as the cheese can get through the holes.
403 g ricotta
spices like onion, garlic powder, etc.
1 tbsp sugar
1/2 egg
Sauerkraut (~1/2 can made about a dozen small pierogis)
1/2 can sauerkraut
Onion, dice
3 oz of dried mushrooms (optional)
salt, pepper, oil
Saute onions in oil in pot.
Drain the sauerkraut and chop it finely.
Add sauerkraut and water to pot with onions and boil until it's soft (~25 min).
Drain and press/squeeze out as much moisture as possible.
Cool, then mix and season with salt and pepper.
Farmers Cheese and Dill
1 1/4 cups (9.5 oz) Fresh Farmers Cheese (try substitute ricotta)
Salt and pepper to taste
2 Tbsp chopped Dill
Lightly mix cheese in bowl. Season to taste with salt and pepper. Blend in dill.
Center about 2 tsp cheese mixture on each piece of cut dough.
Cabbage
1 cabbage medium, white
2 onions medium
salt to taste
pepper to taste
1 tsp butter for frying
Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper.
Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat.
Spinach and Cream Cheese
1 T. butter
1 shallot, minced
2 cloves garlic, minced
16 oz. frozen spinach, cooked & drained
6 oz. cream cheese
1/2 c. grated Parmesan cheese
1 slice Havarti cheese
salt
pepper
nutmeg
Saute shallot and garlic in butter until translucent
Combine with all remaining ingredients
Heat until cheeses are melted and well combined, (other than the cream cheese, use any combination of cheeses, the Parmesan and Havarti were just what we had on hand and like)
Season to taste with salt, pepper, and nutmeg, allow filling to cool
Spinach and Feta
1 bunch of spinach, cleaned, rinsed, separated and drained
1/2 c feta cheese
1/2 onion, diced & sauteed in butter until golden brown
1 egg
1/4 tsp salt (optional)
Chop spinach leaves into “salad size” pieces. Place in a large, microwave safe bowl and microwave on high for 1 minute. The spinach should wilt to about 1/4 of the original size. You may want to drain in a colander. Let cool 3-5 minutes. Scoop your wilted spinach up in one clump if you can and cut it into bite sized squares. Transfer to a towel (or a pair of paper towels), and attempt to squeeze the remaining water out or let it drain in the towel for 5-10 minutes.
Mix together with remaining filling ingredients and chill completely before use.