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#256 |
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Bibliophagist
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Why kind of pierogi filling? And were they boiled or boiled and then fried?
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#257 |
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Grand Sorcerer
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#258 |
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Bibliophagist
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Sounds like my favourite technique though I tend to prefer a farmer's cheese/potato filling since it's a bit tangier (similar to Cheemo's potato and aged white cheddar pierogi) from a shop near me. Sadly, that variety is not listed on their website and is not in stock all the time so I have to check in person. OTOH, I noticed that JJ Wilk does show them on their website. Sadly a bit of a drive to hit their factory store.
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#259 |
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Grand Sorcerer
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I'd definitely check out the farmer's cheese variety, but my local grocer only seems to stock the potato and cheddar or the potato and onion. It would be a pretty good jaunt to the factory store for me too. Not nearly as far as for you, but still just a bit out of the way from Ohio.
![]() Some friends of the family used to make them at home by the literal bucketfuls when I was a kid. That's where I first came to love them. Last edited by DiapDealer; 07-08-2026 at 11:17 PM. |
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#260 |
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Grand Sorcerer
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Egg salad sandwich on whole wheat with sweet potato chips.
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#261 |
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Bibliophagist
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Ham and cheese on Ukrainian rye with a side salad
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