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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Reviewed: Apr. 14, 2009

I have made Pierogi's for over 20 years. This is by far the best recipe I have found for the dough. The sour cream makes it very easy for rolling. Not my 'Babci's' recipe, but much better. (please, don't tell her I said so!)

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tokazodo

Cooking Level: Expert

Living In: Hatteras, North Carolina, USA

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Reviewed: Apr. 6, 2009

Excellent-I made these today for Easter week-end. I have never made Pierogi's before. My husband is Polish and loves them. I made my filling with instant mashed potatoes (much faster) boiled all milk no water, added granulated garlic, 2 bayleaves, salt, pepper, about T. of course ground mustard (excellent in all mashed potatoes), 4 T. butter, let small boil 5 min. take out bayleaves-add 1 8oz. shredded cheese (colby, or cheddar) then potatoe buds until pudding like, dont add too much or it will set too stiff. The dough was really nice to work with. A little work, but, trust me well worth the effort. And to the English teacher (DrSz) that said his rude comment about Pierogi being spelled wrong, some times people make mistakes, it could be a typing error or allrecipe error. That is just rude and uncalled for. Anyway, I did a trial taste, MMMMMMM Good

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Patricia K

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Mar. 28, 2009

These were alot of work, but it was a good recipe... will make again. The benefit being I will get 7 dinners out of this for the hubby and I, so will not have to make again for awhile. Served with a side of sour cream, and fried them for a min or two after boil (to crispen up).

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Mar. 28, 2009

I made these and they were the best i have ever had i will never buy another box of the perogies at the store again home made or nothing. My kids do not like perogies but they sure ate these. thank you very much

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Bonnie

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Reviewed: Mar. 6, 2009

I didn't make this but a suggestion on filling--saurkraut. My husbands grandma used to make us perogies and she either did potato and cheese or saurkraut and they were the best!

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Shana

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Reviewed: Feb. 26, 2009

This is a great recipe. I did make a few changes to the filling, added bacon and sauteed onions. Made a small amount of dough to try it out, found it was very elastic like and needed more flour, it was to sticky but I boiled them, then pan fried and added cheese and bacon ontop ( yes lots of calories here) but they were so delicious even plain, my husband wants to make them again. Will definately make these again.

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jlmiller

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 26, 2009

Excellent!! Would be a nice meal to make on a Sunday afternoon. Needs more salt for our taste.

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ABBYJOE

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Reviewed: Feb. 20, 2009

Oh my Goodness. How wonderful these are. Ms. Linda's G. are still the best but this is a close second.

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Nicci's Secrets

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

My first attempt at these. Dough was easy to work with but the recipe for the filling was about three times what was needed. I made a second batch of dough and still had a ton of filling left over. I will have to play with the filling as well because I found it to be a bit bland.

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Feb. 15, 2009

This dough was absolutely wonderful to work with, easy to mix up in my Kitchen Aid Mixer with the dough hook, I used another person's filling recipe since I didn't want any cheese whiz it mine, I wanted it like my husband's polish grandmother used to make. He was very happy. I made these for his valentine's present. This dough recipe is definately a keeper. Thank you!

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DeNean

Cooking Level: Expert

Home Town: Valley Grove, West Virginia, USA

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Reviewed: Jan. 27, 2009

can't in all honesty give this 5 stars simply because i only used the dough recipe - have my favourite filling (potato, cheddar & cheese whiz). the dough was wonderful! so easy to work with and very tender. brought these for christmas gathering and my ukranian family thought they were absolutely amazing!

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J. Smith

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Reviewed: Jan. 21, 2009

this is so easy and it is so good. its the only recipe that I use now. I do change the fillings sometimes but the dough is great and works every time

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KIWIGIRL2

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Reviewed: Jan. 12, 2009

I was looking for an easy way out! After looking over the recipes I knew this was the onr to go with . Especially having Ukrainian friends. The dough is delousios and forgiving. You can taste the sour cream in the dough. I almost bought an extra container of sour cream just to serve a dollope with the sauted onions as my Ukrainian friends served it but it was'nt missed . an excelent recipe ! Thank you for sharing your family's recipe.

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JJayQ

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Reviewed: Jan. 12, 2009

I am a beginner cook and have never made perogies before. I found this easy and simple to make. My husband loved them! They only took me about an hour so it was quick also!

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chrislynn33

Cooking Level: Beginning

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Reviewed: Dec. 21, 2008

A pasta rollin machine is an easy way to roll out the dough. It rolls out a long sheet of pasta,I put spoons of filling about 3 inches apart near center, fold dough over, pressing air pockets out, I use a round crimping cutter to punch out perfectly sealed pierogi's!

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jean

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Reviewed: Dec. 20, 2008

First time making perogies and they were a huge hit. I did change the recipe. I don't like to use cheese sauce, so I just used a cup and a half of extra sharp cheddar. I also minced some sauteed onions instead of using onion powder. Very good! I added spinach to some and that was a huge hit. Thanks for the great recipe!

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Jennifer

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Reviewed: Dec. 19, 2008

Awesome recipe i recommend usinging a pkg of creamcheese instead of the chedder then adding a can of diced peppers.

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GYRIT

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Reviewed: Dec. 14, 2008

I followed this recipe exactly, and had absolutely no trouble. The dough was a dream, as long as there is plenty of flour under it as you roll and cut. It makes too much filling, but thats ok, the leftover potatoes leave me halfway to a Shepherds Pie! Took me about 1.5 hours to roll, cut and fill. MUCH faster than most reviewers. Dont let the time needed scare you away from this recipe.

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