Reviewed: Nov. 19, 2009

These were pretty easy to make and tasted good too. I added both sauted onions and onion powder. I also threw in some chili powder too, which I think was a good thing. I didn't have enough sour cream so I threw in some cream cheese and a little milk and I don't think it hurt it any. We will probably never buy another box of perogies. My husband is already to make them with cabbage now.

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LareinaK

Cooking Level: Beginning

Home Town: Saegertown, Pennsylvania, USA

Living In: Friendsville, Maryland, USA

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Reviewed: Oct. 31, 2009

These were a bit time consuming to make but they were well worth the time. I made a few changes based on other's suggestions. I used instant garlic butter mashed potatoes to which I added cheddar cheese and sauted onion. After making them, I put them on a cookie sheet with parchment paper. I found they were sticking a little even to the parchment paper so I sprinkled it with flour. I also cooked these frozen in the boiling water until they floated and then I browned them in a pan with butter and onion. They were yummy!!

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 10, 2009

These are great, I substitued velveta cheese for the processed stuff! Yummy1

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Oct. 7, 2009

These perogies were really really good. The dough was a great texture and fairly easy to work with (with lots of flour on the board and pin). It yielded about 60 medium sized perogies. Make sure to freeze them solid before putting in storage bags...I didn't and couldn't get them apart before boiling. Thanks for a great recipe!

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Chef Stef

Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Oct. 5, 2009

I enjoyed making these perogies..dough was wonderful to work with..and the flavour..WOW!! This is definitely one recipe I will make again!!

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luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Sep. 27, 2009

Outstanding! I did not have cheese sauce on hand and there were great without it. Thank you so much for this recipe. It is a keeper!

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April

Cooking Level: Expert

Home Town: Ladysmith, British Columbia, Canada

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Reviewed: Sep. 7, 2009

WOW... I made these back in april for easter dinner. My step-father is polish and he went wild for these. We served them fried in butter with sour cream and a cream horseradish on the side... they were amazing. I made them exactly as written, except I added crumbled bacon and garlic to the filling. We froze a bunch of them to eat later and they stored nicely. I used a tip from a previous reviewer and froze them flat on parchment and then bagged them in freezer bags. When I wanted to cook them, I brought a pan of water to a roiling boil and then added them frozen to the pot. They were done when they started to float. YUMMY!

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cristys3boys

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I have to give the dough 5 stars. This dough recipe is so easy to work with, I roll the dough very thin and it does not fall apart when boiling. The edges are a snap to pinch together. Honey

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honey

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Reviewed: Aug. 6, 2009

Not the best of the peroggies that I've tasted, but they were the best perogeis that I've made. But I suggest adding more cheese of herbs because the flavor was bland to me.

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happyviolin

Cooking Level: Intermediate

Living In: Pacific Grove, California, USA

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Reviewed: Aug. 4, 2009

Use velveeta & cheddar cheese.Very tatsy.First I let the dough sit for at least 30 mins.I cut up the dough ball into 1/4's & kept it covered, helped it from not drying out. The dough was a bit sticky but I sprinkled abit of flour on the dough my hands & pin making it easier to handle. The Serving size of 20 doesn't seem right. Using a regular drinking glass & melon baller I made 55 perfectly stuffed perogys. They weren't thin at all. Could have been at least 18 more had I had enough filler.Froze the rest.Overall everyone liked them especially served with crumbled bacon & sauteed onions.

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Kim

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Reviewed: Aug. 2, 2009

I really enjoyed this recipe the filling was really nice, I used chopped onion instead of onion powder and butter instead of processed cheese. The dough was good but hard to work with on the last 10 or so I made.

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Katie1325

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Reviewed: Jul. 30, 2009

While visiting relatives in Ireland I discovered they had a craving for perogies. We were not able to find any in the shops so I decided to make some myself. I have never made perogies before but this recipe looked easy enough. Well ... I can tell you these were a hit. They were very tasty and simple to make. The dough was a touch sticky but a bit of flour corrected that quickly. I highly recommend this recipe to all. I'll definitely be making these again.

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CRReid

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Reviewed: Jul. 23, 2009

Pierogies are my very favorite, but I'd never taken the initative to make them myself. They came out GREAT! I changed the filling a bit - added two cups of colby jack cheese, omitted the processed stuff, and added about 8 strips of bacon and some caramelized onions. There was a ton of filling left over - which was okay by me, since the filling is pretty much just the most delicious mashed potatoes ever.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jul. 7, 2009

Amazing!! Being a complete novice in the kitchen I have always viewed perogies as something I could only get from the store. Not any more! The recipe took much less time than I'd expected and ended up great! Being a lover of garlic I also added some garlic powder to the filling. I would suggest adding more spice than you think tastes great because the filling loses a lot of flavour after cooking.

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groenberg

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Reviewed: Jun. 2, 2009

Great recipe! The dough is delicious and I found it easy to work with. Just be sure to keep your hands, rolling pin, and surface well floured. I had a lot of potato filling left over - I would make about 5 standard potatoes, not 8. The froze no problem too.

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Skippy

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Reviewed: Jun. 1, 2009

I made the filling the way my grandma did. Basically roughly mashed potatos (like you'd make for dinner, but not quite as loose)with carmelized onions instead of powder etc. and add shredded cheese. The dough was right on... I added a bit more flour to make the dough a bit stiffer so I could cheat and use my Kitchenaid pasta attachment to roll out.

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amyeliz3

Cooking Level: Expert

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Reviewed: May 24, 2009

WOW

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cody

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Reviewed: May 23, 2009

Well, this recipe sounds great!! Something must be wrong with how I'm making the dough. I followed the measurements exactly and double checked them. It was like working with a huge rubber band. I managed to use half of the dough and froze the other half until I could write this review and ask for Help!! I put the ones I made in the freezer since tonight is pizza night. I look forward to having them for dinner tomorrow.

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SGBD

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Reviewed: May 12, 2009

Very good recipe, but we found it bland. The first time I made this recipe I followed exactly, but halved the recipe. This called for 1 whole egg plus 1/2 an egg yolk, and I foolishly put in 2 whole eggs instead. This made for an extremely sticky dough. Ended up adding a lot more flour. Second time I made the perogies, again, halved, I made with 2 1/2 C flour, 1 whole egg in total, omitted the butter, but added the rest of the ingredients. Filling was 4 lg potatoes, 1/2 C cheddar, 1/2 C Monterey Jack, 1/2 C dry curd cottage cheese, 1/4 block cream cheese, 1 tsp sea salt & 1/4 tsp white pepper. The dough went through my pasta roller on #4 (which is the middle setting) then cut 3 1/4" circles. Made exactly 60 perogies both times from 1/2 a recipe. From peeling potatoes to putting perogies in the freezer was 2 hours, using my KitchenAid to mix the dough and then whip the filling and roll the pasta.

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Irene

Cooking Level: Expert

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Reviewed: May 9, 2009

5 stars for the perogie dough. I added onions, more cheese etc to the filling and my boyfriend's kids loved them- His son is a very fussy eater and he ate more than anyone else!! I'm going to make a batch every month!

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winnipegirl

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Grandma's Polish Perogies

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