Lrusch2 8 Aug 2006 #1I have been reading all the different versions for pierogi filling. My grandmother made her filling by cooking finely chopped onion in butter, then she mixed that into a batch of hot mashed potatoes, and then added sharp cheddar cheese cut into small pieces so it melted into the potates. She then mixed that well and used as the filling for her pierogi. I can't give amounts here as I never had exact measurements for the recipe- I just do it from memory and like grandma- a little here and there. I know what it tastes like, and it is good... She also used an egg in her pierogi dough. After they were assembled, they were boiled til they floated, and greased with butter and put in the fridge til dinner. Then she just fried some in butter. Anyone else make it like this??? I'd like to try some of the other recipes I've seen here.Also, on other recipes I have seen farmer's cheese as an ingredient. Now, please describe the "farmers" cheese. When my grandma said farmers cheese, she used a VERY dry pot cheese, that was sold by the butcher shop, but you could still buy in block form at the local supermarket.... Now that I live in PA, I do not find that product anywhere, and what is known as "farmers cheese" here, is a hard deli cheese, something like mozzarella. I don't have any real Polish neighborhoods around here that would cater to the old time recipes. I usually drive 2 hours to NJ for my Polish food for the holidays (back to the old neighborhood). Where can I find real Polish food near Reading, PA?????