Sauteed onions or sour cream are the two ways we've had them at our house. I'm liking some of these other ideas, though. Himself said he does remember his Grandma toasting breadcrumbs in the butter drippings after the pierogi were done being fried. He said it was to make sure the butter didn't get wasted. It only got waisted.
Originally Posted by CharlieD
Personally I do not like potato/cheese pierogi, I prefer potato and cheese pierogi separately...
When it comes to the potato-cheese pierogi up here, I'll agree with you right away, Charlie
. The local potato variety includes the mild "farmers' cheese", which has very little taste. When I made pierogi (for the first time) last week, I mixed a generous amount of medium-sharp cheddar into the potato filling, along with sauteed minced onions.
I haven't been able to get them here, but "cheese pierogi" back in OH were a sweetened dry cottage cheese. So good! My next attempt at homemade ones will be sweet cheese, along with prune for Himself. I don't like prune lekvar, but I like Himself.