I have used this recipe several times. I teach and its a perfect dish to scoop out a serving and haul it to school with me. Reheating it is no problem, it comes out of the microwave yummy. I use way more than a teaspoon of poppy seeds and probably more butter too. It is a rather bland dish if you prefer spices and stronger flavors. I sometimes add salt and pepper to mine. An Italian herb mix (found at most grocery stores) would be a nice addition. Also, a friend of mine makes this for her 3 young sons and it's ALWAYS a hit.

Reviewed On: Dec. 4, 2011

This is the second time I have made perogies. This recipe for dough was soooo much better then the first one I tried. Instead of using potatoes for filling I used mushrooms & cheese. & when I ran out of mushrooms, just cheese. I added parsley, garlic salt, black pepper, salt, and Italian herbs to the filling to give it some jump. After boiling the perogi, I threw a little butter in a pan & browned them. They came out wonderful & the family loved them! :) *Note* These do take several hours to complete but you have a great deal of them once you're done. :)

Reviewed On: May 24, 2008