Pierogi recipe and filling from my grandmother

:) I just love Cheeze!!! Going to try Malgoska's recipe for Farmers Cheeze, cant wait !!!GOD Bless All!!!

I FINALLY found someone at a local farmer's market in Reading, PA that sells Polish food and I was there today and she also had the Farmers Cheese I was looking for to use in pierogies and the cheesecake and babka recipies my grandmother used. She had the cheese in large blocks so I plan on going back this week to get some for Easter. Her kielbasa was also very good. Now I don't have to wait til I go back to NJ to buy it. So I am very happy I found a place less than a half hour away to buy all my Polish food!

I do want to go to Philadelphia, though, to check out that Krakus Market and the other place mentioned. I just found out I have a co-worker at my office who is Polish and she also recommended the Philly stores and the little booth at the farmer's market in Reading. But those pierogies sound wonderful and I can't wait to try some!!!! Thanks so much for the info. Thanks to all who posted - I love reading the different recipe ideas, etc. and ways you make your food.

Hi all, just visiting your forums in search of some help - I'm not Polish! I cam across your forums while I was desperately Googling ingredients, that I vaguely remember from a dish an old roomate of mine made years ago when we were stationed in Germany together. We long ago fell out of touch, but she was from the Pittsburgh, PA area and if I recall correctly her mother was of either Polish or Czech descent, but it might have been Hungary - I'm old, and my memory is failing me, please forgive me!

I do not recall the name of the dish, although it seems as though she called it Halushki. I've tried without success to find a recipe for that (in all it's various spellings) that aproximates what I remember from 25 years ago. Some of the ingedients though seem very similar to what are in pierogies, so I thought I would ask here and see if anyone may be familiar with what I am trying to find!

From what I remember, she would fry up some bacon, then remove it when just crisp, and set it aside to drain. Then she would add shredded cabbage to the skillet and fry it for a few minutes, then added cottage cheese to the pan as well, heating it through, but not really melting it or anything, if memory serves. Once the cabbage was tender crisp, she would remove the mixture from the heat, crumble the bacon and add it back in. She would then fill and roll crepes with this mixture and fill a 13 x 9 baking dish with them (I think about a dozen or so). Once the pan was filled with the crepes, she would make a light onion flavored white sauce and pour it over the crepes, then bake them.

Notice how I've forgotten all the particulars like, how much of anything? Anyway, the ingredient combinations I've Googled have led me only to pierogi recipes, or to either cabbage recipes or cottage cheese recipes. What she was making may have been a "short cut" recipe her Mom was using, but at this point I have no clue. All I can tell you is that it was YUMMY!

Have any of you ever seen anything similar to this?

Thanks in advance!

Does anyone know if in Poland they mix the farmers cheese with potatoes for Ruskie or potato pierogi as they don't have cheddar or Velveta there? Also, who uses an egg in their potato filling and who doesn't?

Thanks

Publix carries "farmers cheese" in the dairy section near the cream cheese and cottage cheese.

HI, I am from the northeast and as a child my mother made perogies with pork and cabbage. We cann't find the recipe, or the woman who gave it to her. They were the best I ever ate! Would love to find this recipie

Ive grown up in England with polish relatives around me and im hoping to make my own pierogi, borsch and other food myself soon:D

My grandma used to just add the cottage cheese to the mash without melting it or anyting, and then mixing the mash and cheese together, its always tasted good to my family.

I think the potato pierogies are the best but i like everyone that you can possinly think off, maybe im just greedy, i dont know.

Yeh i sometimes do. But i much prefer to have uszka with my borsch instead of having pierogies as a side

a amendment whilst cooking pierogi, this is to make them a bit spicy i mean u can add spices in the filling but u can transform an original cheese potato one into a bit of a spicy one,,, in a frying pan put a bit of oil, an indian spice called garam masala some ginger & garlic mixed paste and some turmric and red chilli poweder just a small bit of each,,,, mixit for a while then place the pierogi in and let them cook till golden brown,,, tastes nice

I'm from New Zealand and cook pierogi for the locals. Whoever uses goat cheese is onto something as thats what I do together with potato and sauerkraut.....excellent. Also try mince, mushroom, sauerkraut and paprika....you wont be disapointed!!

I don't know if anyone can help me but here it goes. My grandndmother used to make pierogie with a prune filling that sounds like lick-va (spelling I'm sure is way off) I can't seem to find it anywhere. Does someone have a recipe or know where it can be purchased? I live in Lacey Twp, NJ

Thanks

The Adams I was talking about is the one in Wallington. I grew up there also and I also remember what a big deal it was when the Pope went there.

I'll have to check Adams. Know a good bakery where I can buy good bread in Wallington?

Banas Bakery on Wallington Ave. (formerly Boruta's) My parents also use to go to Passaic to a polish bakery there called Goodman's but I doubt if they are still around.

My mother also use to go to a place called Shupikwhere she bought her Kielbasy, some of us actually like it better than Adam's in Wallington. I can't remember what town it was in.

Thanks. I live right next to Garfield, but I can't find any good bread there. I'll have to take a trip to Wallington soon. The Kielbasa that I get at Piast in garfield is pretty good too.

Hi, I think you got this backwards! People who use cheddar and Velveta in pierogi do it because THEY do not have farmer's cheese (or twarog as it is called in Poland).

my aunt in poland makes it with blue berry filling or strawberry filling, we usually have to go out into a forest to get teh blue berries but its fun

HI i am a kid from America, and I have a friend from Poland and his mom makes really good cheese & potatoe ones i was wondering if anyone knew a good recipee for cheese & potatoe ones im not sure how to make them so if you could tell me the steps to make cheese & potatoe pierogi i didn't have them in a long time, and i want my mom to make some for me.

where exactly is the Farmer's Market located in Reading?

My grandmother made 2 types of fillings, one cabbage the other potato. The cabbage was fresh cabbage diced, farmers cheese, saltpork. Fry saltpork, add cabbage , cook until cabbage is soft, then mix with farmers cheese. The potato filling was mashed potatoes mixed with farmers cheese and the fried saltpork. Then she filled the dough. mmmmmmmmmmmmmmmmmmgood!!!!!!!!!!!!!!

lrusch

Can you try & write the recipe? my mom came her at 20 and although she cooked polish never cooked pierogi. id love to try a recipe

Michigan Brand Cottage Cheese, Small curd is very dry. It will not pour out of the container. It comes in a blue and white container. Perfect for potato, cheese, scallion tops, and bacon pierogi. Just add a little black pepper. Injoy.

Your not wrong there. I used to love Christmas Eve and all the different foods.

Redlinski foods in Buffalo NY carries Friendship Farmer's Cheese, and I believe that they ship all over the US. Go to Buffalofoods.com

wegman's sell the real Farmers cheese

I live in California now .. after living in New Britain CT with lovely Polish food,,, my granny taught me how to make pierogi and golabki .. thankfully ... i miss making kielbasa and kapusta .... they only have hillshire farms out here ,,, i make poppyseed bread too ... i wish I could find Polish food in Northern California.

There's a place in Northern California that sells Polish sausages, pierogi, etc. It's called Delikateski and it's located in Concord (near Walnut Creek). It's very close to the highway. Their pierogi is made by Kasia's (Chicago) and it's very authentic. The area where the store is at has a lot of Polish people. They speak Polish in the store. Their website is holmesbooks.com/wd/deli/site/deli_home.html or just google Delikateski.

I just happened to be checking out receipes for Pierogis on the web and I came across your blog about Port Richmond, well I grew up in Bridesburg, PA which as you know if another POLISH neighborhood. I now live in Washington Township, New Jersey, but I still drive over to Port Richmond for all my POLISH foods. I was really cool to see your blog about the old neighborhoods. Have a great day!!!!!!!!!!!! Stacey (Jasinski) Dougherty

I use a mixture of dry cottage cheese curds and very sharp cheddar cheese from my baba's recipe. The cottage cheese doesn't melt well so it's best to throw it in a food processor until it is smooth. My uncle uses bacon and bacon drippings with cheez whiz of all things and they turn out great. Can't say they are authentic but very good!

I found a wonderful tiny story in the Linden, N.J. area last year. Two women make all the best pierogies I've every had (besides my mother's). I want to go there tomorrow but can't find it on line & can't remember the name or location. (Dopey me for not writing it down last year.) Anyone know of the place? It might be called the Pierogie Palace but I'm not sure.

Thanks for any help.
Jeanne

I was taught by my Aunt. We use Dean's Dry Curd cottage cheese, it is where the Ricotta Cheese is at. If you can't find the Dry cottage cheese, then use Ricotta. But if I'm not mistaken, you can ask them to order it for you.

As for the Farmer's Cheese, I found it at Meijer's Store, with the speciality cheese's. The brand I found was Wilmot Farms Farmers Cheese. I then just grade it.

Hope that helps everyone.