steviesteve7000

I'll try this one next weekend. My grandmother used to use 'bakers' cheese which sounds like the farmers cheese described below - a form of cottage cheese. Re; freezing - after making them, my g.m. would smear butter around the perogy after boiling & prior to placing them an ad-hock freezing container. I guess this prevented them from fusing/sticking together and well I remember when defrosting them it was convenient because the light coating of butter made for perfect frying and a nice light golden color.

DEE2609

HELLO, I just wanted to tell you that i tried your pierogi recipe and i must admit when i saw cream cheese for the cheese & potato filling i was a little skeptical...but its GREAT!! taste just like my grandmas recipe..i also made them with prune!! i thought my family were the only strange ones who made the prune, but after reading i am glad to know we are not! this recipe was also very easy and not as time consuming as i would have thought! thank you for this great recipe...i will continue to use it from now on!!

panibrown5252

to BRENDAJOYCS5129 The recipe for the cottage cheese filling is what I use. It may be a little different 1 8oz. container of dry cottage cheese 1 egg yoke 1 tsp. sugar dash of salt Mix this really good and put in the center of your pirogi. from panibrown@sbcglobal.net

brendajoyc5129

I'm looking for a filling recipe that my mother made without potato, just cottage cheese and egg for binder. Has anyone got a recipe for it?

reality_syndrome

Yes they keep well when frozen.

reality_syndrome

Yes Kelly, The Philedelphia Cream Cheese is what I use (the kind that comes in big bar's with foil wrappers).