Ingredients in Pierogi

Very, very few!

THE PIEROGI FILLING

It’s essentially cheesy, buttery, creamy mashed potato. See authenticity note below the photo on the cheese

• Potatoes – Use all-rounder potatoes so they mash up fluffy and creamy. The most common potatoes at regular stores will be fine – they’re stocked because they’re great all-rounders.

  Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward.

• Cheese – I use cheddar but any good melting cheese you’d happily put in your grilled cheese is fine. Give mozzarella a miss. While it melts great, it doesn’t have enough flavour.

  Authenticity note – Pierogi is traditionally made with quark, a mildly tangy European cottage cheese. Quark is not something I’ve seen frequently in Australia. Shredded cheese, as you can imagine, makes a delicious alternative. Sour cream or regular cottage cheese also work (and are more similar to quark).

• Butter – Use unsalted so we can add the right amount of salt.

PIEROGI DUMPLING DOUGH