At first I wondered why some members said this was a time consuming recipe, but by the time I was finished I understood what they were talking about! But so much worth the effort!! When I first boiled the pierogi before I fried them in butter I wasn't too impressed with the dough texture (like overcooked/mushy pasta) but after I fried them they were wonderful! Even better when I fried ones that I had rubbed with butter and froze first. I can never go back to the frozen store bought brand again!! I used a potato, cheddar cheese and vidalia onion filling, and made additional ones with strawberries and fresh peaches that I sauted in butter and added a little corn starch and water to thicken the filling. I served these with whipped cream on top and couldn't believe that my picky nieces loved them. Tasted very much like crepes but with a thicker dough.

Reviewed On: Jun. 17, 2009

I love this recipe - almost. I do not like Worchestershire sauce so I add a little salt instead, and I use less sugar - about 1/2 cup - and add a little more ketchup. And I add a few tablespoons of vegetable or canola oil to make it smoother and less airy.

Reviewed On: Jul. 31, 2008