Cheese In Perogies: What's The Perfect Filling?

Pierogies are dumplings with a long history in central and Eastern Europe. They are made with dough and a variety of fillings, including potato and cheese, meat, salmon, mushroom, and sweet fillings such as plums, strawberries, and blueberries.

The type of cheese used in pierogies varies depending on the recipe and region. Some common types of cheese used in pierogies include:

- Farmer's cheese

- Cheddar cheese

- Ricotta cheese

- Quark cheese

- Bryndza

- Paneer

- Cottage cheese

- Velveeta

- American cheese

What is farmer's cheese?

Farmer's cheese is a simple, soft, fresh cheese that is easy to make at home. It is an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. It can be made from the milk of cows, sheep or goats, with each type of milk giving its own texture and flavour.

There are three types of farmer's cheese: American-style, European-style and Wisconsin/Amish-style. American-style farmer's cheese is pressed cottage cheese. It is cut into curds, drained, and pressed, creating a firmer, drier texture. European-style farmer's cheese is simply ladled into a sack and drained, yielding a creamy, spreadable texture. Wisconsin/Amish-style farmer's cheese is firm and similar to a reduced-fat Monterey Jack.

Farmer's cheese is often eaten like plain yoghurt, with jam, honey or fruit. It can also be spread on toast with either sweet or savoury toppings. It is also used in cheesecakes, as a filling for pierogi and vareniki, and mixed with chives and radish to make a savoury Polish spread called gzik.

What other cheeses can be used?

Perogies are a type of dumpling with a variety of fillings. The most traditional filling is potato and cheese, but you can fill them with whatever you like!

If you're looking for a more traditional cheese to fill your perogies with, you might want to try farmer's cheese, quark cheese, or twarog. These are all similar types of soft, unripened cheese. You could also try substituting ricotta or cottage cheese, but make sure to get the dry curd variety, as the regular kind will melt and make your perogies soggy.

If you're making perogies with a North American twist, you might want to try filling them with cheddar cheese, either on its own or mixed with potatoes. You could also try asiago, Parmesan, or even the powdered cheese from a box of Kraft Macaroni & Cheese!

For a more processed, "junk-food-good" style of perogie, try using Velveeta or American cheese.

How do you make pierogi dough?

Making pierogi dough is a simple process, but it does require some time and patience. Here's a step-by-step guide on how to make it:

Ingredients:

• All-purpose flour
• Water (hot but not boiling)
• Butter or vegetable oil
• Salt
• Egg (optional)

Instructions:

• Combine the dry ingredients: In a large bowl, mix together the flour and salt. You can also add other seasonings like black pepper or dried herbs for extra flavour.
• Make a well: Create a well in the centre of the flour mixture by pushing the flour to the sides of the bowl.
• Add liquid ingredients: In a separate bowl, mix together the water, butter or oil, and egg (if using). Pour this mixture into the well of dry ingredients.
• Knead the dough: Start mixing the ingredients with a wooden spoon or your hand until a dough forms. Then, turn the dough out onto a floured surface and knead it for about 5-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer or food processor for this step.
• Let the dough rest: Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for about 15-30 minutes. This will make it easier to roll out.
• Roll out the dough: On a floured surface, roll out the dough until it's thin and even, about 1/8 inch (3 mm) thick. You can use a rolling pin or a pasta machine for this step.
• Cut and fill the dough: Use a circular cutter, glass, or cup to cut out circles from the rolled-out dough. Place your desired filling (about 1 tablespoon) in the centre of each circle.
• Seal the pierogi: Fold the dough over the filling, creating a half-moon shape. Pinch the edges together firmly to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.
• Cook the pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches, stirring occasionally to prevent sticking. Once they float to the top, let them cook for an additional 1-3 minutes. Remove the cooked pierogi with a slotted spoon and drain them in a colander.
• Serve or store: You can serve the pierogi as is, or you can coat them with melted butter, olive oil, or sautéed onions. If you want to store them, let them cool to room temperature, then place them in an airtight container in the refrigerator for up to 2 days. You can also freeze cooked or uncooked pierogi for longer storage.

Feel free to experiment with different fillings and seasonings to create your own unique pierogi!

What are some other pierogi fillings?

There are many different fillings for pierogies, both traditional and modern. Here are some ideas for pierogi fillings:

Traditional Savoury Pierogi Fillings:

• Potato and cheese
• Potato and cheddar
• Sauerkraut and mushroom
• Meat (ground pork, beef, veal, poultry)
• Spinach
• Blood sausage
• Salmon
• Sauerkraut
• Wild mushrooms
• Potato and onion
• Potato, cheese, bacon and chives
• Potato and white cheddar
• Potato and bryndza (a soft and tangy sheep's milk cheese)
• Potato and twaróg (Polish curd cheese)
• Potato and quark (similar to twaróg)
• Potato and farmer's cheese
• Potato and ricotta
• Potato and cottage cheese
• Potato and cheddar with rosemary and rosemary-infused butter
• Potato and cheddar with bacon and onion
• Jalapeno cheddar
• Jalapeno, cheddar and bacon
• Jalapeno, cheddar, bacon and onion
• Jalapeno, cheddar, bacon, onion and sour cream
• Jalapeno, cheddar, bacon, onion, sour cream and melted butter
• Buffalo chicken
• Mac and cheese
• Philly cheesesteak
• Mushroom, potato and caramelised onion
• Cabbage and egg
• Kielbasa and sauerkraut
• Sauerkraut and apple
• Sauerkraut and fresh cabbage
• Sauerkraut and fried cabbage
• Sauerkraut and onion
• Sauerkraut and garlic
• Sauerkraut and carrot
• Sauerkraut and parsley root
• Sauerkraut and bay leaves
• Sauerkraut and allsp

How do you cook pierogies?

There are several ways to cook pierogies, including boiling, pan-frying, baking, barbecuing, and microwaving. Here is a step-by-step guide on how to cook pierogies using some of these methods:

Boiling Method:

• Bring a large pot of salted water to a boil.
• Add the pierogies carefully, one by one, into the boiling water.
• Cook for 3-5 minutes or until they float to the top.
• Remove the pierogies from the water using a slotted spoon and place them on a dish towel to absorb excess water.

Pan-Frying Method:

• Melt some butter or heat some cooking oil in a large frying pan over medium heat. You can also use a combination of butter and olive oil.
• Add the boiled pierogies to the pan and fry until golden brown on both sides, typically 1-2 minutes per side.
• Serve with your choice of toppings, such as caramelized onions, sour cream, bacon bits, or fried bacon pieces.

Baking Method:

• Place the frozen pierogies flat side down on a non-stick baking pan.
• Brush or spray the pierogies with cooking oil.
• Bake in a preheated oven at 375°F (175°C) for about 15 minutes or until golden brown.
• Serve with non-fat sour cream or other desired toppings.

Barbecuing Method:

• Place a single layer of frozen pierogies in a double layer of aluminum foil.
• Generously dot with butter, margarine, or oil, and season with salt and pepper. You can also add chopped onions if desired.
• Wrap the foil loosely, ensuring the edges are sealed.
• Place the foil packet on a barbecue over medium heat for approximately 15 minutes.
• Turn the package over every 3-4 minutes to ensure even browning.
• Remove from the heat and serve with your favourite toppings.

Microwaving Method:

• Place the frozen pierogies in hot tap water for 3-4 minutes.
• Remove the pierogies from the water and place them in a microwave-safe dish.
• Cover the dish with vented plastic wrap and microwave on high power for 2-3 minutes.
• Remove from the microwave and serve.

Frequently asked questions