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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Reviewer:

Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Oct. 10, 2009

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

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Reviewer:

ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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

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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Reviewer:

luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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

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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Reviewer:

cristys3boys

Cooking Level: Intermediate

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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Reviewer:

honey

Cooking Level: Intermediate

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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Reviewer:

happyviolin

Cooking Level: Intermediate

Living In: Pacific Grove, California, USA

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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Reviewer:

Kim

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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