My grandmother, born in Poland, would make pierogi on Christmas Eve. (BTW - it's one pierog and two or more pierogi). They were fairly large and she used farmer's cheese. No recipe was handed down. When I married into a non-Polish family, I wanted them to love pierogi! Since I can't find farmer's cheese, I use Ricotta. I also add add egg yolk or two and lemon juice. I will also add just a touch of sugar. Making pierogi are a time-consuming affair, especially if for a crowd. I will make the pierogi a few days ahead of time. Freeze individually then put in a zip lock bag. On the day of, boil the pierogi that have been allowed to defrost slightly. Place on a rack with paper towels below the rack. I use a large ceramic baker that is brushed with butter. Place the cooked and drained pierogi in the baker, overlapping slightly. Make brown butter. Add some toasted Panko breadcrumbs. Brush the pierogi all over with this mixture. Cover the baker with heavy aluminum foil. Bake at 350 for 20 to 30 minutes. Serve with sour cream. If any are left over, that's when I will heat them up in a fry pan. --- I have also used small curd cottage cheese. Drain the liquid by pushing down on the cheese in a sieve. The cheese that's left in the sieve is dry and that's what you use.

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