Pierogi recipe and filling from my grandmother

Grandma made some with Kapusta, and some with Prunes. The children did not like them with prunes and quickly learned not to put the purple ones on our plate.

...and both kinds are excellent in cleaning your pipes :) No need for extra fiber.:)

DRY COTTAGE CHEESE - FARMERS CHEESE VERY HARD TO FIND IN STORES WESTBYCREAMERY.COM HAS IT i LOVE THE CHEESE MIX IN A LITTLE SUGAR AND EGG

ONCE FOR THE HECK OF IT I DEEPFRIED THE PRUNE PEIROGI........THEN SPRINKLED SUGAR ON THEM .....MY FAMILY GOBBLED THEM DOWN SO QUICK

I like fruit pierogi with sugar sprinkled on them :)

Question: I once attended an event and they deep fried the Pierogies. Is this a common custom in Poland? I had never seen this done before.

Had fried pierogi many times, usualy make too many to eat in one sitting, fry to warm up.
I think they taste better this way.
Good way to do them for events.

Never heard of them Deep fried...fried yes

If you want to try the best pierogis (when you don't make them yourself) you need to go to Garfield, NJ. They are known as the Pierogi capital, they even have contests going on between the different stores. Garfield, is right next to Wallington which is another All Polish town, once called "The Little Poland on the Passaic. There is a store there named Adams who makes the best Kielbasy. The store even made Channel 7 news regarding their Kielbasy.

I always go to Garfield for my PL food, but never been to Adams. I get my beer on River st. They have a good variety there.

I was just thinking the same...

Im looking forward to trying them now, okay are they ordered as a main meal or as a starter or would you order them to eat with a meat??

I understand the sweet ones would be for desert..

i have peirogi meszam (meat one) but i fry in a little butter some chopped onion and polish sausage and then when i have drained off the water from the pierogi i add that into the pan with the onions and sausage i have chopped up ... delicious ... i copied it from watching my polish friend Marta prepare me it for a breakfast once now i have any time of day (by the way im british in case anyone wonders!)

our family's recipe is similar...except no cheddar cheese...my grandma used small curd cottage cheese with boiled potatoes, butter and onions.
yummy!
have you tried the deep fried ones with ground beef and saurkraut?

Pierogi - My mother uses yellow american cheese and sautes onions and butter and puts that in with the ashed potatoes - she boils the potatoes with a large whole onion and salt & pepper........It's the dough I can never get straight......I'm looking for a place in central Jersey that sells them. We have them every Christmas Eve but this year I'm just too tired to make them! However, my lovely stepdaughter, Kamila, helps a lot and she would be disappointed not to make them. We've been doing this for 12 years - she's 24 now.

I use cheshire cheese with my mashed potatoes. About 2 parts cheese to 1 part potatoe by volume. Yum Yum ale dobre

If you can't find the farmers cheese -Ricotta cheese works-already slightly sweet careful with added sugar

How about making your own farmers cheese? Just get a gallon of milk from your local supermarket - full milk tastes best - and add a spoonful of some all-natural sour cream or plain yogurt. Just make sure it is all natural, with natural cultures, no xanthan gum or some unnecessary stuff.

Mix it well with a whisk, cover with something and let sit until it goes sour. That depends on temperature, the warmer the weather, the faster it sours. Average waiting time in summer: 24 hrs; in winter up to 36 hrs. When it looks like pudding, it is ready for step two.

Step two: warm it up gradually in a water bath. Don't boil. If you have cooking thermometer, stick it in the sour milk and watch it. The higher the temperature, the dryer and harder the end product. I usually don't let mine go over 150F.

Step three: pour it out into a strainer or a colander lined up with cheese cloth, or clean linen dish towel. I prefer dish towel, as they are washable and re-usable. Tie the towel securely so the contents don't fall out, hang it somewhere over a bowl and let drip overnight. In the morning you will have your own genuine farmers cheese, which you can serve for breakfast, or add to your favorite pierogi recipe.

Smacznego! - Malgoska.

Is the Adams in Garfield the same owner as the Adams that used to be in Wallington about 1 block in (Main Street?) from the Catholic church there???? I used to live there and I remember when the Polish Pope was first elected, the tv crews all converged at Adams to interview the neighborhood since that pope had ties to relatives there.

They make the BEST kielbasa!!

Potatoe and Cheese. Good The best.. how do u make dough for pierogi and have you ever heard of meat pancakes better than pierogi and you also fry them in butter at the end.

hi, my busia showed me lots of fillers for pierogies. like sourcream/potatoes/and onions, potatoes and cheeze, as well as sourkraut and potatoes.and a few others as well. me myself while makeing pierogies, i noticed i had a little pot of left over kielbasa, kraut ,and potatoes in a pan in the refridgerator. so i mashed it up and used it as a filler. now my friends and familly cannot get enough of my pierogies. l.o.l. kaz

also i might add. if i have leftover dough for the pierogie , i add cinnamon, and brown sugar to it and deep fry strips of it. its a awesome treat. kaz

To make cheese pierogies, I use both farmers cheese and large or small cottage
cheese, which I drain. A lithuanian family makes the farmers cheese in northern Mich.
I mix the cheese, egg some minced onion, salt and pepper for the filling.
My dough recipe is basically the same as others have listed.
I make very large pierogies. One takes up half a dinner plate. I boil them and
fry them in butter. Then serve them with sour cream.

You guys are making me hungry!:)

:)

My friend and I will be hosting a "pierogi gala" and are on the hunt for a "just like my busha used to make" cheese and potato pierogi recipe. Several people have posted recipes that sound like just the thing I'm looking for. Does anyone know the proportions of (cheddar) cheese, potato, and butter?

Thanks!

Melissa..Sorry, can't help you with this recipe. We've never used cheddar cheese in our
pierogi. We use twarog cheese with potato.

my grandmother use to fill with saurkruat there was never. I mean never, any leftovers.

Hey crazy horse

c 3-7 medic here..

HI! I have been searching for a cabbage and mushroom filling for pierogi since my husband and I were married. If you have one I'd be pleased if you would share it. My husband's grandmother was from Poland and her pierogi's are all he has ever talked about. None of his aunts can remember how they were made.

Thank you for your time and trouble.
Sunny

Filling
1 lb sauerkraut, finely chopped
150 g butter
1 onion, chopped
1/4 lb fresh mushrooms, diced
pepper
Dough
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm beef stock or beef bouillon
12 cups salt water

More at recipezaar.com/113290

Excellent, Kapusta i Gzybi, my fav

I use to help my grandmother make pierogis. Now I'm the only one in the family who still makes them (without trying to cut corners). Its all the work that makes them taste so good you know.

filling---equal parts mashed patatoes to cottage cheese (small curd)
i usually use 1 large container of cottage cheese, equal potatoes, and 1 large onion(choped raw).

Make filling the day before and refrigerate. Since grandma weve added things like chives or bacon. If you add bacon make sure you dont fry it crispy cause it will poke throu the dough and make a mess when you boil.

I use a simple egg noodle dough recipe out of the Betty Crocker cook book works great. Roll dough as thin as you can and still work with it and not tear. I usually know its thin enough when i cant start to see the color of my wood table through it. To thick and they are tough and leathery--to thin and they tear or break open. We use a small cereal bowl to cut circles and pack with a heaping tablespoon of filling or as much as you can fit. Boil and pour melted butter, salt and pepper. HEAVEN zzzzzzzzzzzzzzzzzz eat and sleep it off. Good luck!

I still think fried mushrooms and onion filling is the best. Have to be almost crispy so the flavour is concentrated.

Does else anyone eat their Pierogi as a side dish to Borche?