The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 10, 2008
Great recipe for first time with perogies. So cold outside (-35C, -32F) I put them on a cookie sheet and flash froze them!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 10, 2008
i changed things, of course. couldnt help myself but used this recipe to branch off of since id never made perogies before. and it worked great. (added real cheese rather then cheese whiz, added small fresh cooked beacon.) cant recall what elce i changed. but they turned out great for my first try!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 2, 2008
very tasty. Did not use the powdered cheese. The dough was one of the best ones i've used. Very stretchy yet firm. Holds its ground when you pull it out on a perogi maker.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 20, 2008
excellent. fun to actually make them yourself and it isn't that hard at all. I boiled then fried them with onions, sauerkraut and chorizo. i found it a little tough to roll the dough out thin enough and i ended up making them fairly big. i added sauteed onions and garlic and chopped green onion to the potato mixture. also, to get the potatoes nice and fluffy, when you drain them in the colander, let them sit and steam and a lot of the moisture will evaporate. great recipe!!!
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Cooking Level: Intermediate

Home Town: Roberts Creek, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 20, 2008
This recipe is a keeper. Easy to follow directions. Made enough for leftovers so I froze them before cooking. They cooked up great after freezing. Great as a main dish or as a side dresses up any meal to that "Sunday Dinner" status!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 17, 2008
this is the first time that i have ever made perogies. no help, all myself. step by step instructions were perfect, this is an excellent recipe, i'd have to say no fail! the secrete is all sour cream and no water!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 24, 2008
YUM! These are the real deal. The best way to keep them from sticking together when frozen is to freeze them in a single layer on a cookie sheet. Bag them only when fully frozen. They will stay individual and you can take out as many (or as few) as you want from the freezer. This is what my mom called "stick-to-your-ribs" comfort food.
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2008
The dough was pretty good with these, the only problem I had was after I had them out of the freezer they stuck together. I took them to work and found that I had what looked like a mush of dough, so the next time I took them to work I cooked them first, much better. I also made some different stuffings, potatoes and cabbage, potatoes and meat, sooooo good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 9, 2008
The dough for these was amazing. Best that I've ever had. I suggest adding sauteed onions and garlic. Thanks for this!
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 8, 2008
these were great and fairly easy to make... just takes a lot of time!! im only 19 and this was my first experience with such a recipe. it worked out better then expected and the perogies were awesome. my family loved them we are polish but never take the time to cook from scratch. i added onion and garlic to the potatoes for flavor and i think i could have used more. they were a little bland so adding some more flavor is a must!! I served the perogies with sausage and sour cream. BIG HIT!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 27, 2008
This recipe was very easy (just took a long time, as perogies do). Excellent!!! Everyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 10, 2008
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!!
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Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada
Living In: Comox, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 29, 2008
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.
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Cooking Level: Expert

Home Town: Scranton, Pennsylvania, USA
Living In: Montgomery, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 24, 2008
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. :)
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 27, 2008
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.
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Cooking Level: Intermediate

Home Town: Plummer, Idaho, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 17, 2008
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 15, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 13, 2008
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
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 10, 2008
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.
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Cooking Level: Beginning

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