Pierogi recipe and filling from my grandmother

bleuegirl

Mar 26, 11, 21:21 #151

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.

Luvkielbasa	May 15, 11, 22:24 #152
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!!!!

brighteyes1Threads: - Posts: 1 Joined: Jun 3, 11 ♀	Jun 3, 11, 00:47 #153
I would love to make these for a gradation party for the family and surprise them. However, can I use fresh strawberries and make them 5 days ahead of time and freeze them? If so, when should I defrost? And, process after defrosting? Thank you, Carole

♂

Jun 3, 11, 01:16 #154

brighteyes1:

However, can I use fresh strawberries and make them 5 days ahead of time and freeze them?

You can keep them chilled in the fridge for 5 days before using, easily. If you really want to freeze them, make sure you freeze them individually and uncooked (and keep them separate, don't put them together in a bag) then drop straight from frozen into boiling water, one by one. You should use fresh strawberries and serve with cream (in PL they use smietana, a bit like single cream and sour cream mized).

Most people here prefer the ones with blueberries - the strawberry ones tend to lose flavour during cooking.

tyh714	Jun 11, 11, 20:13 #155
try ricotta cheese

poncesa	Nov 17, 11, 15:44 #156
try the cheese called 'queso fresco'. it's a very dry cheese, but crumbles/grates well. works beautifully for pierogis. you should have no problem finding it in florida because it is favored by hispanics.

DONNY	Dec 2, 11, 03:10 #157
what i do is drang cottage cheese then let it dry for some time and then make the way my ma did

bet	Dec 3, 11, 19:37 #158
I have used Friendship all natural Farmer Cheese , website friendshipdairies.com Friendship Dairies, LLC Friendship, NY 14739 This cheese has a soft consistency and is great for pierogies

bricharaz	Dec 22, 11, 20:03 #159
I make sauerkraut pierogi for Christmas every year. I also make a farmers cheese filling that's a big hit. I use the farmers cheese that is firmer (as opposed to the cottage cheese texture), and grate it. Add 1 egg yolk, and a teaspoon of sugar and chopped raisins. When ready to eat, fry them in plain butter. The flavor is a great contract to the kraut. My family and friends love them.

PierdolskiThreads: - Posts: 41 Joined: May 25, 10 ♂	Dec 24, 11, 03:32 #160
There is only one recipe for authentic Ruskie Pierogi filling: 1. Sautee diced onions in oil until translucent 2. Add onions to an even amount of boiled potatoes and farmer's cheese 3. Add pepper and salt to taste

roastbeefdinnerThreads: - Posts: 6 Joined: Jan 5, 12 ♂	Jan 5, 12, 01:41 #161
My favorite is stuffed with meat, I get an order of them every Saturday from a breakfast/lunch place in Montville Ct and they are not on the menu. Yula and Goisha serve them with homemade fried sauerkraut and a kielbasa that Kristoff has some butcher make for them (he wont tell me where he gets it).

♀

Jan 12, 12, 16:08 #162

My dad was the cook in our family. He used to saute saurkraut and bacon and stuff the pierogi's with that or he would stuff them with some cheese mixture, but never potatoes. My favorite were the ones stuffed with blueberry and sugar for dessert. Some of my fondest memories of my childhood were of clearing the kitchen table and putting the mound of flour on it and cracking the egg in the top like it's a volcano.

gemma	Jan 19, 12, 12:55 #163
hi everyone i live in australia and my boyfriends mum use to make him pierogi so i would love to be able to try and make them for him but i have no idea what farmers cheese is or where to buy it or what i can use in place of it can anyone help me please

pghpierogies	Feb 23, 12, 15:53 #164
You can call local markets and ask for dry cottage cheese. My grandmothers as I are 100% polish and this is what we use. You add green onion, egg and a little sugar use this to fill the pierogie's. In the potatoe we also use green onion. You make them like you would mashed potatoes but don't add the cream and/or milk.

pghpierogies	Feb 23, 12, 15:56 #165
that is to wet to make pierogies

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Feb 23, 12, 16:10 #166
We don`t make pierogis at home today. You can buy tasty stuff in local corner shops, fresh delivery every day. The average cost - 15 zlotys per kilo.

boletusThreads: 47 Posts: 1,095 Joined: Apr 13, 11 ♂	Feb 23, 12, 16:54 #167
pawian: You can buy tasty stuff in local corner shops, fresh delivery every day. Are they still hand made? The biggest company around "Supreme pierogi" claims the they form them manually. I can imagine their production line with older ladies telling stories. :-)

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Feb 23, 12, 17:22 #168
boletus: Are they still hand made? The biggest company around "Supreme pierogi" claims the they form them manually. I can imagine their production line with older ladies telling stories. :-) Yes, they are hand made. That is why they are still eatable. :):):)

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Feb 23, 12, 18:06 #169
boletus: Are they still hand made? On second thoughts.... Is it possible to produce pierogis on an assembly line?

♂

Feb 23, 12, 19:06 #170

pawian:

On second thoughts.... Is it possible to produce pierogis on an assembly line?

Well, I know that there are pierogi (Somosa, Raviolli, etc.) machine manufacturers in North America. The machines are of various sizes: from family affair, to small restaurant use, to big production facility of frozen stuff.
When I said "assembly line" for hand-made pierogi it was a shortcut. I'd rather imagine a bunch of ladies standing around a big table in plastic caps and forming pierogi by hand. I saw such picture somewhere on TV.

JonnyMThreads: 16 Posts: 4,487 Joined: Mar 9, 11 ♂	Edited by: JonnyM Feb 23, 12, 19:47 #171
Presumably they can be made by machine. Frozen pierogi plus the tens of thousands of fresh ones in Tesco, Carrefour etc round Christmas time certainly can't all be made by hand. Not at that price and quantity.

ladykangarooThreads: - Posts: 187 Joined: Jan 2, 09 ♀	Feb 23, 12, 20:07 #172
boletus: a bunch of ladies standing around a big table That;s how I imagine quilts being made :)

boletusThreads: 47 Posts: 1,095 Joined: Apr 13, 11 ♂	Feb 23, 12, 20:26 #173
ladykangaroo: That;s how I imagine quilts being made :) Or cross-stitched Battle of Grunwald, as shown here: http://needleprint.blogspot.com/2012/02/we-can-do-bigger-stitchers-of. html

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