Food / Pierogi recipe and filling from my grandmother [179]

The Polish food market , KRAKUS is simply wonderful. Many imported Polish foods. They must have a dozen different types of Kalbasa. Wedding, Juniper, Coarse ground, fine ground, the list goes on forever. Chocolates from Poland, jams.

But, if your looking for the very best Pierogies, let me repeat...THE VERY BEST PIEROGIES this side of the Atlantic just go across the street to the Polish deli "Syerianka's" (Spelling?) and buy the frozen Pierogies they sell (by the dozen). They are, without a doubt, the very best Pierogies.

I also make Pierogies. I use the Farmers cheese. I have used large curd cottage, strained and pressed, but the farmers chees is better. I also make a cabbage and mushroom filling. I simply par-boil the cabbage in water with sugar added. I fry some finely chopped mushrooms in butter (and a little white wine) and strain the moisture from them, mix with the cabbage and fill the pierogi.

Of course I top them with bread crumbs fried in butter untill brown. Sometimes I also mix in some finely chopped onions.

Now I'm hungry!

Food / Pierogi recipe and filling from my grandmother [179]

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.