These where the best perogies I have ever made, the dough was so easy to work with, the biggest complaint I had from my family was that I didn't make enough! One tip I placed the perogies on parchment paper before freezing to avoid sticking to the pan, works great!!

I have been making perogies for years with a different type of dough mix. When I seen this recipe I thought it looked interesting, so I called my mom who is 80 years old and still makes homemade perogies. She said she heard of it before, but never tried it. I tried it today and all I can say is WOW. This makes such a light dough and I will use it from now on. My family & friends always loves my perogies, but they are in for a pleasant surprise this thanksgiving. My husband and I thank you for sharing.

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. :)

Roll out to quarter inch?? Way to thick. I rolled mine out to about 1/8 inch thick. This still only make my yield 11. I guess I'd still prefer to cut my circles out of premade refrigerator pie crust dough, or use potsticker skins. This wasn't worth the mess in the kitchen.

Wow..I followed the recipe exactly and my "dough" was just a huge ball that no amount of added flour could fix. :-( too bad I was looking forward to making it.

This is a wonderful recipe my husband said they taseted almost like his Babacia (polish for grandmother). I added sauteed onions and bacon to the filling-taste the filling before cooking the perogies.

Very excellent repice , easy dough to work with. The first time I made I followed directions, I founf the potatoes to be "wet". The second time I used the microwave, shaved prep time down, made lots of carmelized onions to add to the potatoes, the texture was wonderful and the flavor was a hit. Also didnt have to peel any potatoes and the result was a dryer potato. Thank you for sharing. Darlene

They took me a little over 3 hours. They were also easy to work with. I would not mind that they took me that long, but they had a very bland taste after me adding onions, mushrooms, salt, and pepper. Guess we will stick to the store bought ones.

These perogies were wonderful! My dough turned out great and easy to manage, and I pretty much followed the recipe exactly. For the filling we mixed potatoes with fried onion and bacon, parsley and about a cup of grated cheese. The result was truly splendid and well worth the effort!

Two suggestions that make go from alright to WOW! 1) After boiling the perogies remove from the water and fry them with a small amount of oil until browned on both sides. 2) Top with cottage cheese. By themselves, they are a bit bland, but with the cottage cheese they are fantastic. For the filling, I omitted the prepared cheese sauce and added more grated cheese and a little milk & butter. We liked them so much that we wanted to have family dumpling cook-off, trying different types of filling. With some leftover dough we made dessert dumplings filled with cherry pie filling which were also very good.

This is almost how my polish and lebanese grand parents make theirs. It was great, however, if you do not want to freeze them, you can fry/saute them on the stove with a little butter or olive oil. I like mine with fresh cut onion slices. I also recommend using a fork to press the edges, it looks much nicer and creates a better seal.

Better than mom's and grandma's recipe! We loved this! The dough was very easy to work with, just needed to add a little flour here and there to keep it from sticking. The longest part for me was filling them and sealing them, but all together, I got it done within 2 hours. For the filling, I took others' advice and cooked up 2 packets Roasted Garlic instant mashed potatoes, and mixed it with about a cup of shredded cheddar cheese, about one pack of bacon (cooked in microwave and diced), and 2 Tbl. cheese whiz I had in the fridge. Loved the bacon! Family loved the filling, and it was so quick and easy to make. Didn't have any left over. I froze them first, then boiled them, and finally pan fried them in a little butter. Delicious! and so worth the effort! Made about 3 dozen.

I would rate this recipe as #1. My family just loved it. When making the dough it rolled well and it was moist. Just don"t add to much flour at first and just slowly add the flour to maintain the softness at the end of the rolling of the dough...#1 recipie Elda poucher

This are so time consuming but oh so worth it!!! This is an incredible recipe which knocked the socks off my hubby. He is Polish and said he has never had such great perogies. I am extremely thankful for such a great recipe. Thank you so much!!! :)

Yum! I had to add more flour so the dough wasn't quite so sticky. But they turned out well. Big hit.

I had no idea until I made this recipe just how time consuming making perogies is. The results proved that my hard work paid off though! When making these perogies, the only problem I experienced was the thick dough. I couldn't roll it too thin, otherwise it couldn't hold the filling, so I had to settle with perogies with a thicker dough. I didn't have any cheddar cheese on hand, so I used low-fat mozzarella cheese and a few tablespoons of cheese whiz. I was nervous that this would produce a funky-tasting perogy, but I was pleasantly surprised! The resulting perogy tasted absolutely delicious. Thanks for sharing this great recipe! I will definitely make it again.

My first time making perogies, and they turned out great! However, I definitely suggest frying these after boiling them. Next time i'll try adding the recommended parsely and chopped onion to the stuffing. Had left over stuffing but served as mashed potatoes.

Grandma's perogies are great. I use to make these years ago, but was frustrated with the noodle drying out so fast. This method is the best for rolling and not drying out so quick. I used Bacon,onion and cheddar cheese in my mashed potatoes and the family loved them. You can be sure I'll make these more often.

Very Delish! Awesome w/ sauteed onions and butter!!!

It is a great recipe. But if Im not mistaken The original Polish Perogies recipe includes cottage cheese. Thats how my mom made it back in the 60s My grandmother from warsaw poland showed her how to make it. when she came to this country in the late 50s.