Reviewed: Dec. 8, 2009

Some did fall apart but they are nummy!

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Mrs.Sixx

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

This is a great recipe! The baking powder addition makes the dough easier to roll out. Good idea. I beat lightly, together 1/4 cup of water + one egg and brush this onto my dough before filling and sealing. This helps to keep the perogies sealed. I highly recommend buying a HunkieBill's Perogy maker (originated in Winnipeg). This wonderful kitchen gadget makes 18 perogies in 5 easy steps. 1.Roll out dough and place on perogie maker. 2.Fill pockets. 3. Roll out another dough and place on top. 4.Press together and cut with rolling pin. 5. Remove excess dough and tap finished perogies from perogy maker! You can order one online.

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Dianne

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Reviewed: Jan. 22, 2009

great recipe used homemade farmers cheese from this site instead of cottage cheese

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Oct. 17, 2008

This was a fantastic recipe. The dough was very easy to make and work with. I used Michigan brand cottage cheese (dark blue tub) as it has a very low amount of moisture in it and it has small curds. I also added white pepper and sea salt in the mix. I boiled them and then cooked them in a frying pan with a little butter to give them a crispy coating that my family loves. I got 19 out of the batch I made.

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HeatherB

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Reviewed: Mar. 14, 2008

My Grandmother has made these since I was a kid... Love them... she adds real bacon bits to the mixture and they are so yummy...

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Saraelgie

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Reviewed: Feb. 22, 2008

Very good. Decided to use the cottage cheese instead of the farmer's cheese that my Polish ancesters used. Nice substitute. Farmer's Cheese is drier, however, and somewhat easier to use for forming the perogies.

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Rete

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Feb. 16, 2008

delicious!

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Anne-Marie Bullis

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Håcksvik, Västra Götalands, Sweden

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Reviewed: Nov. 10, 2007

This batch of perogies is possibly the most wonderful food I've ever made by myself. I gave it a 4-star rating because it needs some adjustments to get it that way. After reading another review, I made this batch half boiled and half pan fried to test it out. It's true, the boiled ones turned to soup and were edible but not that tasty. The fried ones are amazing though! I added pepper, italian seasonings and parmesan cheese to the filling and panfried them in olive oil for a few minutes. They broke but still turned out really wonderfully. Pan-frying in olive oil made them really crispy and fluffy but not too oily. They still had a little floury feel on the outside too. I highly recommend frying instead of boiling. I've never had perogies before! Thanks so much for this recipe!

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sbucha004

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Shenzhen, Guangdong Province, China

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Reviewed: Jun. 16, 2007

This is a good recipe although I believe it takes alot of practice to make a good seal on the perogies and handling the dough with ease. My Ukranian mother-in-law made wonderful perogies but after boiling and draining them she would top them with boiled whipping cream that had fresh dill, sliced onion and salt and pepper incorporated! This is an additional extra flavor enhancement and delicious (and I don't even like dill!)

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NANCYDYCK0629

Cooking Level: Expert

Home Town: Quincy, Illinois, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 19, 2007

I filled mine with a mixture of peppered cottage cheese and ham, and fried them in a little canola. Then I used to oil to make country gravy (from this site), and covered the perogies in it. They make a great breakfast item that way. My husband thinks they would also be good filled with apple, so I'm going to try that later.

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Mar. 6, 2007

My Polish grandmother did her cheese perogies with dry-curd cottage cheese. She would also sprinkle a sugar/cinnamon mix over the dry-curd cottage cheese right before sealing the perogies !!!!!! Fry in butter. Eat plain or with sour cream. Out of this world taste! F.Y.I. - "DRY-CURD" is hard to find. Call around to your stores to see if they have it or can order it for you. You will see it next to the regular cottage cheese.

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Mommy Emmy

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Reviewed: Aug. 23, 2006

not bad. they fell apart a lot and made a cottage cheese mess when I was boiling them... oh well.

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kpicks

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Reviewed: Aug. 1, 2006

These weren't bad if you like perogies. A little difficult to roll out; I easily tired of putting them together about half way through. But, they weren't bad! I added fresh steamed broccoli to my cottage cheese and it made a great combination! Be careful how much you put in the middle; it takes a LOT LESS than you think it does before you've got a sloppy, un-stick worthy mess!

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Laurin

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Reviewed: Jan. 31, 2006

Well, for my first venture into perogies, this went very well. The mix was easy, so these did not take very long to do. Thanks. Boyfriend thinks they are awesome.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Jan. 16, 2006

I love this recipe and have made it several times. Instead of adding egg yolk and onion to the dry cottage cheese I added a little heavy cream. After boiling the perogies, I melted some margarine in a frying pan, sauteed some onion rings and minced garlic then added the perogies. I also poured a little more heavy cream over the top. It is a delicious recipe. Thank you!

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MARLAD97124

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Reviewed: Jan. 2, 2006

Like previous reviewer mentioned, they fall apart while cooking. I found that if you managed to close them without any leaking towards the edges (which was difficult) they stayed shut while cooking. Tasted great though, a good alternative to regular poatoe perogies. Ate them once with butter and cheese, the other time with tomato sauce.

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BROKENCOWGIRL

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Jul. 30, 2005

These TASTED good, but turned into soup in the boiling water. I fried the rest in olive oil and they disappeared in nothing flat. Maybe it was the whole wheat flour, but the ants made sure I ran out of white. But since they tasted so fine, I'll play with the next batch. Thanks for freeing me from the freezer case!

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ARANRHOD3308

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Reviewed: Jun. 9, 2005

The recipe took me more than 40 minutes, but that's no big deal. I used some oil in the water to put the perogies in... Also, I took the last reviewer's advice and used potatoes, onions, and cheddar, and they were also pretty good. My boyfriend, of course, thought it would be a bit better with meat (carnivore vs. vegetarian, I suppose.) Cutting up some mushrooms and adding them to the mix is also good. :)

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JEWELSTHEMONKEY

Home Town: Cadillac, Michigan, USA

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Reviewed: Mar. 5, 2005

I really enjoyed the dough for this one, and the cottage cheese filling was really easy to make and quite tasty. That being said, the filling doesn't taste like what you would expect. What I'll do is use this recipe for a quicker, lighter meal, then use a more standard filling of 4 medium potatoes, boiled and mashed with 1/2 cup cheddar and 3 onions, already chopped and sauteed in butter, when I have the will to make it.

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Ben Piper

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Reviewed: Dec. 20, 2004

These are super easy to make, and they taste wonderful. either bowled or fried with a little vegetable oil or butter. eat with some sour cream and you will know what a good perogies is. We love them!

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