Difference between revisions of "Pierogie Filling:Cheese Filling"
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{{cookwork|Needs a better name}} | {{cookwork|Needs a better name}} | ||
| − | + | | [[Cuisine of Poland|Poland]] | |
== Ingredients == | == Ingredients == | ||
* 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt) | * 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt) | ||
| − | * 4 oz. [[ | + | * 4 oz. [[Cream Cheese|cream cheese]] |
| − | * 1 [[ | + | * 1 [[egg|egg]] |
* 2 tbs. flour | * 2 tbs. flour | ||
| Line 14: | Line 14: | ||
== Notes == | == Notes == | ||
| − | Farmer's cheese is similar to a dry-curd [[ | + | Farmer's cheese is similar to a dry-curd [[Cottage Cheese|cottage cheese]] and is unavailable outside predominately Eastern European and Jewish areas. Dry-curd cottage cheese is a sub-par substitution, and must be drained of all excess liquid if it is to be used. |
| − | [[Category:Dumpling | + | [[Category:Dumpling Recipes|{{PAGENAME}}]] |
| − | [[Category:Polish | + | [[Category:Polish cuisines]] |
| − | [[Category:Vegetarian | + | [[Pierogie Filling: Cheese Filling Recipes]] |
| + | [[Category:Vegetarian Recipes|Pierogie Filling: Cheese Filling]] | ||
Latest revision as of 17:50, 9 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs a better name |
| Poland
Ingredients
- 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt)
- 4 oz. cream cheese
- 1 egg
- 2 tbs. flour
Procedure
Mash together all of the ingredients until well mixed.
Notes
Farmer's cheese is similar to a dry-curd cottage cheese and is unavailable outside predominately Eastern European and Jewish areas. Dry-curd cottage cheese is a sub-par substitution, and must be drained of all excess liquid if it is to be used.Pierogie Filling: Cheese Filling Recipes
