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