Wow. Yum. Just made these with my 3-yr old and they are GOOOOD. Thanks for the recipe!Made some adjustments based on the other reviews and subbed 3/4 cup whole wheat flour for 3/4 cups of the white flour. Because the wheat flour is more absorbant, increased yogurt to 3/4 cup and added 1/2 cup milk. Made 20 standard cupcake sized muffins, baked in 22 minutes, and they will not last much longer than that in this house!

Reviewed On: Apr. 12, 2010

My daughter said these were the second best pierogi she ever had...the first were made by a friend's grandmother who was visiting from Poland, so I'll take second best. The dough was hard to work with though...I think I had kneaded in an additional cup of flour, at least, before it was un-sticky enough to roll out. Could the recipe have been for a different flour than typical American all-purpose? I did use "light" sour cream, maybe that affected the dough's consistency. At any rate, instead of using the sauerkraut filling I used a second pototo mixture with shredded white cheddar and carmelized onions...very tasty. Thanks for the recipe...I didn't have a pierogi recipe in ANY of my cookbooks!

Reviewed On: Jan. 1, 2010

This is by far the best homemade pizza dough I've tried. I didn't have bread flour so I subbed all-purpose and it was fine, though I may have used 6 cups not 5 1/2. After reading the other reviews I wished I had a pizza stone but I did prebake the crusts on the pans for 8 minutes before adding the toppings and they were perfect. My 7-year old couldn't tell the whole wheat was there or she wouldn't have eaten it, but she gobbled it down and asked for seconds. Thanks for the great recipe!

Reviewed On: Mar. 7, 2009