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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

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!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

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.

Was this review helpful? [ YES ]
122 users found this review helpful

Reviewer:

ripple2

Cooking Level: Intermediate

Home Town: Liverpool, Nova Scotia, Canada

Living In: Bangor, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tracy Gaudry

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Fort Stewart, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elda

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2008

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!!! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

letty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pringles9

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barb P.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chefIzy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Proud2bPolish

Cooking Level: Intermediate

Home Town: Perth Amboy, New Jersey, USA

Living In: Goldsboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

I was pleased with how these turned out, the dough was very elastic and that made it a little difficult to work with. I was very pleased that none of them broke open when I boiled them, I have made perogies in the past and that was always a problem. I used onion in the filling as well and they turned out great. Overall, I was very pleased with this recipe, thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENNIFER_113

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

VERY easy to make. It was my first time making perogies, and the dough was so easy to work with. Turned out perfect!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ColleenHunter

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

WOW!! so yummy!! Mine didn't look store bought but they sure tasted like it! I used a box of mashed potatoes(roasted garlic) and some cheddar cheese for the filling. For the dough I halved the recipe and only used one egg and instead of sour cream(had none) I mixed some mayo with some water. The dough was a lil hard to work with(soft), but I found that using only a lil at a time worked best. I, honestly, didnt find these time consuming; it took me about 2 hours. But really when you make these kind of things from scratch it's to be expected. These were very easy and I definitely reccomend this recipe. Thnx for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

Delicious and just like my husband's Grandma used to make! Made sweet potato with brown sugar, saurkraut, cheese and potato and apple each.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

1meech

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2007

Made for a church International Dinner. . .Went like hotcakes.(I love perogies! Especially fried with butter and onions!) But if you need to makes some without cheese, make sure you label them as such! Mine got mixed together, and the lady I made the ones without cheese for couldn't tell which was which, so she didn't have any. . .:(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joy Higginbotham

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

My first time making Perogies. And it couldnt of been easier or more delish!!! I seen so many complaints about how long the process was. I guess, we are so used to convenience foods. That its too difficult for some to go back to the basics. I am always proud of my "from scratch" recipes. And this one is a keeper!! P.S. To cut the circles.. I used a Mason jar lid that way I could make them different sizes:)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

This was OUTSTANDING!!!!! I have never made perogies before, and was extremely hesitant after reading ALL the reviews. Even hubby said to just go to the store and buy a bag! Which, of course, to me was an invitation to an immediate challenge!! It took some doing, but 4 hours later~VOILA!! Very time consuming, as I was all alone, but I highly recommend an assembly line of family members to quicken to project!! I, on the other hand, love to do it all myself, taking all the praise...HAHA!! Luckily, they were an IMMENSE hit with my family, even my 11 year-old, who never eats perogies, EVER!!! I must say that rolling out the dough was a struggle, then I cut them into perfect circles, which shrunk to 1/2 the size once I picked them up. Easy to fix, just mashed them down with my fingers, kind of like pizza into a pan. I then overstuffed them and pinched closed with floured fingers, and froze. I ended up with 58 perogies and still extra filling, which I froze for later use, and I made it with mashed potatoes, cheddar, real bacon, fried onions, salt, pepper, garlic and onion powder. YUMMY!!! My husband and his buddy who is here from Newfoundland, went on for hours about them and my cabbage rolls. The best compliment is when they say " this is even better than my mom's!!" LOVE THAT! Permanent recipe in my rotation and thanks a bunch, ever so much!! LOVELY!!!

Was this review helpful? [ YES ]
106 users found this review helpful