Pierogi recipe and filling from my grandmother

There is a market in Baltimore Fells Point named sophia's
located at Broadway market 21231 sells everything wonderful
NanO825@comcast.net
Nancy

can anyone let me know which flour i have to use for this recepie, i know the rest, just not which polish flour it should be??

also called "pot cheese" in some areas. could probably get away with very small curd cottage cheese and strain it for a couple hours. don't forget to add egg a dash of onion powder and a hint of lemon rind.

I have from time-to-time used ricotta cheese and found the the results very satiafactory. I live in AZ and the hispanics use a cheese that is similar to ricotta, but l have never tried it. If I decide to I will let you know.My Grandmother used to make perogi with the cheese filling and added sugar and cinnamon on nutmeg....not reall sure.

My mom used to make some delicious perogies, ones with white cheese which was sweet. We then put sugar and cream on them.
Does anyone know what kind of cheese this was?

I grew up with homemade pierogi, and we used pot cheese and farmers cheese, sour cream and potatoes, boiled and fried in butter and onions

You can actually find Farmer's Cheese at a place called Amelia's in Berks or Schuylkill counties. I use it alllllll the time!!!!!

My family has been making pierogis, halushka, babalki, kolackys, mushroom soup, blood sausage and other Polish/Czech foods since I was a little boy in Chicago back in the 50's. My Gramma used to make pierogis with apricot, prune, cottage cheese, and saurkraut fillings. She always cut the dough into about 4 inch squares and made triangle-shaped pieerogis. I guess she didn't want to waste the left-over dough between the circles. I can still picture her cutting little bits of the haluski dough off a saucer with a teaspoon into boiling water--TAP TAP TAP TAP and into the water they'd go. I'm 62 now and my grandparents and parents have been gone for a number of years. My brother, my wife and I are going to try our hand at making the old recipies here in the Phoenix area this weekend. I even found blood sausage at a store in Phoenix, Stanley's Sausage Company.

The Cleveland West side market used to have it. Also my mom drains cottage cheese and adds sugar to it. I personally do not like the dry cheese but my siblings love this recipe just as well.

Isn' Ricotta cheese just like a dry cottage cheese? I always thought farmers cheese was like cottage cheese, but then I found what they call Farmers cheese here in Kansas City, MO., in my deli is like provolone, but not as stinky. When I make lasagne filling, I substitute cottage cheese when it calls for ricotta. I just drain it good.

Dottie, Publix in the Orlando area do carry farmers' cheese... The brand is "Frienship" (Same brand of farmers cheese my Babci used in the Polish areas of Western MA) I am making the XMas eve pierogi and kupusta and purchased the chees at a local (Central FL) Publix. Hope that helps!

Steve

Here is the defference between between Cottage and Farmer's cheese:

Cottage cheese is the fresh drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese . Allow the curds to drain longer and it is called pot cheese. Press the remaining moisture out so it becomes drier and crumbly, and it is called farmer's cheese

I don't know you you live in PA but there are Shop Rite stores - there is one in E Strougsburg PA and 1 in Brodheadsville PA... I hope this helps.

I always have very good luck @ Woodmans. Do you have a local Woodmans? They have never let me down since they have it on there shelves any time of the year.

Hi, I'm slovak, my Grand mother us to make them with an egg her own dry curd cottage cheese a little white sugar a "pinch" of nutmeg!!!MMMMMM! see if you can find dry curd cheese.

My grandparents use to make pierogis all the time. They passed away and the recipe was lost. I am in the endless search for the classic recipe. I know that you said you did not have the measurements, through i like what you have said about how to perpare them. Can you help with a written recipe?

Thanks!

If you're in PA, then take a ride to Jersey. Two companies put it out. Friendship is one friendshipdairies.com and the other is Breakstone breakstones.com. There's no better pierogi than one made with farmer cheese

I don't know where your located in PA, but there are many places around our area ( right outside Phila., ) that have some that are really comparable to home-made. Kyj's Bakery has a few different locations, but have an ordering deadline around the holidays.

Here is an excellent Polish recipe: lawrence.com/news/2007/sep/05/pierogi_empire/

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No such "liquor" type perogi; they meant to say LEKVAR, which is a prune filling. Any town that is Polish, Slovak, or slavic will have it in their pie fillings/baking section all year or around Christmas and Easter/Lenten food times. *Fr Nick

Re mushroom pierogi why not take up some of the moisture with bread crumbs? Not too much, just enough to firm up the filling a bit.

Does anyone have a recipe for fruit filling for Pierogi? Blueberries, apples, prunes, etc.? Would you use diced raw apples or applesauce?

I am a 3rd generation Pole and my grandmother taught us how to make Pierogies. All of the women in my family get together a week or two before Christmas to make Pierogies for Vigilia. Not sure if that's spelled right. We fill them with cottage (and/or Farmer) cheese, Sourkrout, Mushrooms and Potato/Cheese. We use a pasta dough roller, ravioli forms, etc. A real assembly line. It takes us all day, but at the end of the day we have a TON of Pierogi! Last year there were 14 of us, ages ranging from 11 to 90. At the end of the day we produced over 1200 of those gorgeous little puffs! We set aside what we need for Christmas Eve and divide the rest among us to take home for the freezer.

We are looking to perhaps cut production this year on the standards and make some fruit filled babies. Any recipes?

With fresh fruit, just put it inside the dough - whole cherries, strawberries, a spoonful of blueberries etc. Take the stones out of cherries and plums.

Apples - just peel them and cut into smaller pieces, slices or chunks, whatever you prefer.
Don't add sugar to the filling, as you'll get too much juice inside. It's better to sprinkle the pierogi with sugar after cooking, right before eating.

If you use frozen fruit or some fruit that's too moist (blueberries, strawberries), mix them with breadcrumbs to absorb excess moisture.


wow! :) I'm very impressed!


Wigilia

cheers :)

When you say began with an "S" I am thinking it is the Polish word for breakfast which would be sniadanie. Farmers cheese is more of the equivalent of cottage cheese but it is much drier. Cottage cheese is very wet and creamy with either small or large curds. Does that help?

hello; was reading your article, and usually got Deans dry cottage at meijers, but when they didnt have any asked the dairy dept, they said they don't carry it anymore. I wrote Deans Dairy comany. they said that they do not make Deans Dry curd cottage anymore, that the market was to small for them to carry it.

Im sure this is an old post but I just had to say you can usually find farmers cheese or Queso Blano as it may also be listed in Spanish food stores!

Merged:Different Pierogi Recipe

I noticed the older pierogi recipe post, but my grandmother always made the dough as 1 part milk, 1 part flour and 1 egg. It came out like pancake batter and was fried the same way. A filling of cottage cheese and onion was placed on the inside and it was folded over. Looks kind of like an omlet. Didn't know if anyone else had a similar recipe. We always knew them as pierogis but they aren't like the traditional pierogi.

Sounds like nalesniki. Lookie Here.

farmers cheese is not at all like mozzarella or cottage cheese, so don't substitute cottage for farmers. Farmers is very tender, soft, spread able with a rather bland flavor, and a hint of salt. It kind of has the consistency of left over mashed potatoes (kind of dry but soft and spreadable) If you can't find farmers cheese, choose another recipe because you will be disappointed. Its not that expensive, but because most polish recipes call for quite a bit, the $ adds up, like for Serniki (not the polish spelling, just how it sounds), where its combined with some flour and egg and then either fried in a pan (little dumplings) and served with sour cream (amazing!) or boiled and then served with hot bread crumbs that have been browned with butter in a pan (just as amazing.)

Anyways, yay for polish food.

You area stones trow away from Shenandoah,
PA. There are three Kielbasa shops selling awesome polish meats and farmers cheese. Just visited all three and loaded up w krakowska, kielbasa, loaf, blintzes, pirogues, and rye bread! Yum!!!!