Pierogi Party Part1 - The Filling

Welcome to my step by step primer on making the most delicious pierogis that you have ever tasted!

One of the places that pierogi's can go wrong is in the filling.  The number one rule is that the filling has to made in advance and left to chill in the fridge at least over night...  I procrastinated horribly and didn't start my filling until 10pm on the night before the pierogi party... Why?  I don't even remember...  

Anyway, here is the "ish" recipe for the pierogi filling.  I say "ish" because you may decide to add more or less of something - you will need to taste as you go and adjust accordingly.  I've never actually written my recipe down so this time when I made the filling I wrote down the amounts as I went.  I started with 2 cups of onions, made it all the way to the end and realised it was not enough... I had to fry off 2 more cups to make the filling taste right... So, go with your gut here (literally and figuratively) - you are looking for really thick, salty, cheesy oniony mashed potatoes....

Mimi's Pierogi Filling
 - Adapted from my mother's recipe who adapted it from my Grandmother's recipe

5 lbs potatoes
4 cups diced onion
150 grams butter
2 T salt 
(I use flaked sea salt-use less if you are using table salt)
325 gram sharp cheddar cheese cubed 
(preferably white)

Peel, dice and boil the potatoes as though you are making mashed potatoes. 

 Saute the butter and onions over medium high heat until carmelised and almost burnt.  Add 1 teaspoon of the sea salt as you are cooking down the onions.

When potatoes are soft, drain the water off of them and put them in your mixer bowl.  Use the wisk attachment so that the potatoes get to mashed consistency.  Add the cooked onion (making sure you scrape all of the butter and browned bits out of the pan) and add the cheese several cubes at a time, followed by the salt. 

Mix until the consistency is smooth and the cheese is melted.  The mixture should be fairly thick and glossy from the cheese.  Taste at this point and add more salt, onions or cheese as needed until the mixture is very flavourful.

 Chill filling for at least 4 hours – preferably overnight…
The consistency should be quite similar to cookie dough.

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