Reviewed: Oct. 8, 2009

I am slovak, and we use this filling: Mashed potatoes mixed with (bryndza cheese) which is similar to Goat cheese and also we add fresh small cut dill herb into it. It is great filling and smells great too. Try it. I will post my recipe later.

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janka

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 20, 2009

tastey!

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Mrs.Alqahtani(Jumana Alshahin)

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Reviewed: Jul. 27, 2009

I gave it 4 stars bc if the dough would have been left at 1/4" thickness they probably would have been really tough. I rolled the dough almost paper-thin and carefully stuffed with left over mashed potatoes and shredded cheese. Served with turkey smoked sausage, peppers and onions. It was SOOO awesome. The pierogi was so tender and delicious. Very nice dough recipe, but I STRONGLY suggest rolling the dough out much thinner.

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WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jun. 10, 2009

Filling is really enough for several batches of the dough- but that is the only downside to this recipe. This was the first time I made homemade Pierogi & with this recipe is was completely fool-proof.

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Kate

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Reviewed: Apr. 24, 2009

This was my first time and it came out very well! I substituted sour cream for the cream cheese and added some cheddar cheese and dill to the filling and they came out very tasty. thanks for the recipe!

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oceline

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Apr. 10, 2009

Not so great, too much filling, not enough dough, way too much time.

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great_girl11

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Reviewed: Feb. 23, 2009

I thought the dough was good, but the amounts required for the filling was far too much! I made only 12 servings and made 2 batches of dough, but it still wasn't enough. The filling was rather plain, so I added, fontina cheese, ham, and some more butter, and it tasted really good alone. Then sauteed it in onions and garlic. After that it tasted quite good!

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Jessicaster

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I'd like to give this recipe more stars, however my pierogi turned out very tough.

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krazzylizzy

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions, and well..they weren't good. When rolling the dough, roll it to a 1/4 inch. The cut out with the smallest cutter you have, I used the smallest biscuit cutter, about an inch. Most people wouldn't have a glass small enough. A childs juice glass might work. When you have all those cut out, there's about 70. THEN, roll them again to almost a paper width. I used almost all the filling, and they didn't taste like breading. That being said..and being Polish...they did NOT taste like my grandpas... I don't think they're worth the work.

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Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Feb. 16, 2008

I'm Polish, too, and this recipe looks a lot like the ones my family makes (except for the cottage cheese!) And we never fried them in oil....always in butter....so much more flavor!!

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Christy1972

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Clermont, Florida, USA

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Reviewed: Oct. 26, 2007

My parents are Polish and when my mom made these, the filling was made with cream cheese, mashed potatoes and grilled onions. And topped with bacon of course :) Sooo good! If farmers cheese was available we used that, but I loved the cream cheese more.

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Sue

Cooking Level: Intermediate

Home Town: Laguna Hills, California, USA

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Reviewed: Sep. 9, 2007

I only gave the recipe four stars because instead of the cottage cheese, you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Other than that, this was just like my grandmother used to make. It wasn't as hard as I expected. Thank you so much for this recipe. Next time I will add some sauerkraut to the mixture. My grandmother also did these with plums and just boiled them. When they were done she would top them with sour cream and sugar. I know it sounds weird but they were wonderful! Now I have the dough recipe and can make many variations. Thank you!

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MDASILVA11

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Reviewed: Aug. 14, 2007

In Poland, white cheese used in this recipe only tastes like cottage cheese, but looks like feta cheese (dry). This is the reason why some of you did not like the cottage cheese in this recipe. And to the filling, we also adding extra chopped and fried on a skillet onion. It tastes much better that way.

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Olaofpineway

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Reviewed: Jan. 30, 2007

The proportions are way off on this recipe. I ended up with a bowl full of filling, even after I cut the ingredients in half. My polish husband did not like the cottage cheese in the filling.

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contentatbeach

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

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Reviewed: Sep. 26, 2006

This definately makes WAY too much filling, so keep the amount of dough the same, but reduce the filing by half. Also, make sure you roll out the dough very thin - this way, you can stuff more into each one and they taste much better with thin dough. You should make these with a helper, as they take a while to make, but they are worth it. We added cheddar cheese and just a touch of minced onion, and used an electric mixer to mash the potatoes rather than using a potato masher. Overall quite good.

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SR

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: South Burlington, Vermont, USA

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Reviewed: Aug. 26, 2006

Fan Spanking Tastic! I'll never buy pierogis again. I cut the recipie down by two thirds and it made enough pierogis for 3 people (about 12). I had a whole bunch of filling left over. Since it does take a bit of time to pull them together, I think the next time I make them, I'll cut the filling recipe by two thirds, but use the full dough recipe. Then I'll boil all the pierogis and freeze what ever I don't plan to use for dinner that night. That will consolidate the work time and provide me with a quick dinner in the future. I think I'll also try adding some shredded cheese to the filling.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 13, 2004

I tried this recipe yesterday and I was glad that my husband and my dad liked it. It's a good snack and suitable for tea time.

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MAWARNE

Cooking Level: Intermediate

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Sep. 30, 2004

This recipe is Awesome! I added 1/2 cup diced onion, and 1/4 cup simulated bacon bits and 1/2 tsp pepper...mmmm!!!

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Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 23, 2002

These are worth all the hard work and effort. Be sure to roll the dough very thin. The more delicate they are, the more delicious they are. I also filled mine with potato & sharp cheddar and sour kraut & onion. Remember, it goes alot quicker if you have a helper. One person to roll and cut dough and one person to stuff and pinch.

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MICKIEKAT

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Reviewed: Feb. 3, 2002

The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling, if followed completely, would make enough filling for 9 zillion Pierogi. I followed the directions, and adding only ONE container of cottage cheese, had enough filling for the 24 and enough thrown out which could have made 5000. Has the recipe been wrongly written?? I think so.

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DUTCHMAN

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Babaci's Potato Pierogi

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