Making Pierogi Cheese And Kasa Filling For Polish Pierogis
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Kasa, known as buckwheat in English, is very popular in Poland. One of the ways that it is used is to make tasty and nutritious fillings for pierogi. It is combined with either meats, vegetables, or cheese.
In this video I am making kasa and cheese filling. This is a rather popular pierogi filling in the homes around Poland.
The recipe is simple. One part boiled kasa, one part white cheese three quarters to one part sautéed onions plus salt and pepper to taste.
Use a dry curd white cheese. If you do not have access to such a white cheese, normally known as farmers cheese, you can use cottage cheese. But you must squeeze the cottage cheese dry to the point where it looks as dry as the cheese that you see in this video.
Before you make your filling, determine how many pierogi you will make. Each pierogi takes about 1 1/2 teaspoons of filling. And 1 cup of filling contains 48 teaspoons.
If you have extra filling, you can heat it and serve it at the dinner table with butter.
This filling can be frozen and you can combine it with other fillings.
Combine all the ingredients and mix them thoroughly. Don't mix it to the point where you cream the Kasa. Just mix enough to break down the cheese and combine the ingredients well.
Add salt and pepper to taste. Add some, taste it, and adjust it, tasting as you go.
Dont add too much at a time. You can always add more but you can never take any out.
The filling should be dry so that when you seal the pierogi you don't have liquid breaking the seal.
You can make it and use it right away. But it is best to make it the day before and leave it in the refrigerator overnight to cool so that it is easier to handle. A cool and stiff filling is much easier to use.
Potato and Cheese Pierogi Filling
Susan's Cooking School shows you how to make potato and cheese filling for pierogi.
How to Make Potato-Cheddar Pierogi at Home
Test cook Bryan Roof teaches host Julia Collin Davison the secrets to tackling authentic Pittsburg-style Potato-Cheddar Pierogi at home.
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PIEROGI--2 WAYS! (Potato Cheese & Sauerkraut)
Pierogi. That one simple word means evokes instant happiness to many of us, Polish or not! The best comfort food in the world! This recipe is handed down from Mike's Aunt Ann, and is one of the best in my opinion. Tender lovely dough stuffed with goodness! Check out my friend Mary's Channel at The Rex Fam for more pierogi goodness!
And to Paul's Blind Soup for The Soul, Merry Christmas! Thank you!
Pierogi
The Dough--
3 1/4 C flour
2 eggs slightly beaten
1 tsp baking powder
1/4 tsp salt
1/2 pint or more sour cream
Mix all ingredient to make a soft dough. (If using a mixer, mix until it pulls away from the sides of the mixer bowl.
Roll thin and cut out 4 inch circles.
Fill with a spoonful of filling.
Fold over and pinch together, making sure you pinch the edges shut totally with fingers or a fork.
Drop into boiling lightly salted water and and cook until they puff and float, roughly 3-4 minutes.
Remove and drain. You can freeze them, throw them in a crockpot with a pound a butter and several sliced onions, or lightly fry in butter in onions to serve right away. Yummy with a dollop of sour cream!
POTATO & CHEESE FILLING
1 tb grated onion
1 tbs butter
2 C mashed potato
1 C grated cheddar or other cheese
salt and pepper to taste
Boil potatoes and mash with cheese. Sauté onions in butter and all to the potatoes and mix together well. Ready to fill.
SAUERKRAUT FILLING
1 tbs sbutter
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
Optional--1 tbs sour cream
Chop kraut, onion and mushrooms and sauté in butter.
Mix all together for your filling.
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Sweet Cheese Pierogie Filling
These sweet cheese pierogies are dessert pierogies. They are lightly heated in butter with a dash of sugar and cinnamon and served with sweet cream, sweet sour cream or both. This dessert dish is delicious, simple and easy to make. This video demonstrates step by step the making of the sweet cheese filling. To learn how to make the pierogie dough, please refer to my previous Potato Cheese Pierogies video.
Enjoy,
Luci and Clare,
Luclare Cuisine
Potato Cheese Filling For Russian Pierogi - Authentic Pierogi Recipe From Poland
More information about Making Potato Cheese Filling For Russian shown in this video.
This selection, Potato Cheese Filling For Russian Pierogi - Authentic Pierogi Recipe From Poland, is from our library of complete information about Making Pierogi.
Here is a link to that video library.
Subscribing gives you easy access to the library and keeps you up to date. To subscribe, click on
And to be notified when a new video about pierogi is added to the library, click on the bell above.
Please add your comments about this video and add anything that people interested in amber might find helpful in the comments box.
Get A Pierogi Fillings Recipe Book here.
Get A Pierogi Recipe Book here.
Get A Pierogi Making Form on Amazon Prime here.
Get A Pierogi Making Form on Ebay UK.
For Worldwide Delivery, Get A Pierogi Making Form on Poland'sBest General Store here
Pierogi made with potato filling are very popular throughout Europe.
Potatoes form the base for many different fillings which include but are not limited to mushrooms, meats and grains.
But perhaps the most popular pierogi made with potato filling is what is called Russian pierogi. That is what is being made in this video.
The mixture is fairly simple. One part potatoes, one part white cheese, and three quarters to one part sautéed onions with salt and pepper to taste.
You will need about 1 1/2 teaspoons of filling per pierogi. And 1 cup contains about 48 teaspoons. So be sure to estimate the number of pierogi so that you can make the proper amount of mix.
Use either fresh boiled and mashed or leftover mashed potatoes.
Do not add extra liquid when mashing the potatoes.
Use a dry curd white cheese. If you do not have access to white cheese, cottage cheese can be used as long as you drain it and squeeze it dry.
The squeezing is very important because the filling must be stiff and dry. If not you cannot properly seal your pierogi. It should be nearly as dry as the white cheese that you see in this video.
For ease of handling, the final filling mix should also be stiff. And it should be cool.
If you have any potato filling leftover after you make the pierogi, you can mix it with another filling or you can heat it and serve it at the dinner table with some butter.
The filling made in this video was used to make the whole wheat Russian pierogi that are pictured. See my other videos on how to make whole wheat pierogi dough.