The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 11, 2007
I have been making perogies for years using a recipe given to me by my friend's mom who is Polish and currently 83 years old. This recipe is very similiar to hers only much easier to make. The dought is devine....very easy to role. I will definitely be using this as my standard recipe. Thx.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2007
Love this recipe! thanks sooo much!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2007
Thanks for sharing, I was trying to find a perogie recipe close to my fathers. This was it. Just a little less sour cream to make them just a bit less soft. so they don't fall apart when you boil, them, This was wonderful. Thanks again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 28, 2007
Tastest just like Grandma's!!! They are wonderful, some of the best I've ever had.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 28, 2007
These were amazing!
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Cooking Level: Intermediate

Home Town: Tobyhanna, Pennsylvania, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 2, 2007
I made this special treat for my family's Easter Sunday Diner. I made them a week in advance and froze them. They came out GREAT! Everyone loved them! Def. make in advance. It took hours to make. I prefer to roll out the dough pretty thin because I dont care for a really "doughy" pasta. This is time consuming but the dough rolls out really nice! Double the recipe and it makes about 6 dozen perogies. I needed to add a little more flower then what was recomended. I omitted the cheese sauce but made three differnt flavors, beacon, onion, and garlic. The onion flavored seemed to be the most populare.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 25, 2007
This dough was soooo easy to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 3, 2007
Because it can be quite time consuming making perogies, here's a suggestion. Make your filling the day before. That way you only have to mess with the dough the day you are going to make them. Also, after boiling the perogies, we always saute them with butter and onions before eating. Fry perogies until a light golden brown. Little crispy on the outside and soft on the inside. Don't burn your onions. gently saute until translucent. A dollop of sour cream when serving is a nice additon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 13, 2007
this recipe was great. this was the first time i ever made home made perogies. it was excellent . the only thing is i had to use a little more flour for dough then it called for.i boiled perogies first then sauteed them with onions. i made potato, cheese with ricotta, and craut. all very good suprised it was so easy, really.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2007
This is a great dough! I did add extra oil...I am a fan of the calories and this prevents the dough from drying out, plus lets face it this dough gets a little sticky...I kept oiling my hands as I kneeded the dough. Filling well that is up to you and what your into... I like onions fried in butter and simple easy....cheese whiz. Makes for great freakin perogies! Here is the trick to freezing perogies...a cookie sheet and wax paper... you can put layer after layer of perogies on 1 cookie sheet!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 24, 2006
These were very yummy. But so tedious. The dough was sticky and hard to work and it took forever to make them all. I omitted the cheese sauce, a personal choice. The end result was very good, but when you factor in the time and effort it took, I would probably just go for the store bought variety next time. Still glad i tried it the once.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2006
Now I remember why I only make these once a year for Christmas. What a big job these are. I'm not even a real fan of them, but the family counts on me making them. This made a nice soft dough to work with, and I'll definately print it out to use again next year. I didn't bother with the cheese sauce. I like the idea of freezing them on a cookie sheet, I've never done that before but we did so with our big double and a half batch this year. The ones for dinner will be boiled but for appetizers we'll fry them in butter and onion.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2006
Great recipe - the dough is delicate and tasty and can be filled with any filling you can dream up. I made mine with mashed potatoes and carmelized onions. I had to cover my dough with a moist paper towel while making the perogies because it began drying out. Also, a note of caution - when freezing perogies place on a lightly greased plate or cookie sheet. I didn't do this and mine stuck to the plate.
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Cooking Level: Intermediate

Home Town: Haifa, Mehoz Hefa, Israel
Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 9, 2006
one of the best Perogie dough recipes i've used.... yes it's a bit hard to roll out.....but if i can do it...so can everyone else... my filling although i've always just improved... with potatoes, cheese(s), bacon, onion, garlic... yummm
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2006
The only thing that keeps this recipe from 5 star is that it takes sooo long to make. The dough is hard to mold but the end result is delicious. I used instant mashed (roasted garlic) and added cheese, bacon and onion. Great!!
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Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA
Living In: Norwalk, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2006
just got back from Poland. Same recipe. Excellent. I used a variety of mushrooms, cooked down, add butter let it cool in fridge. And stuffed them with the dough.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 18, 2006
I found the dough to be quite hard to roll thin enough, and I ended up with TONS of left-over mashed potatoes (which I used to make biscuits the next day). They took WAY longer to make than I had first anticipated, but they are delicious in the end! (Although I'm not sure if it's worth all that trouble).
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 12, 2006
This is an awesome recipe, I will often double this and freeze the uncooked perogies for future use. I have never had a better perogie, and I've eaten LOTS of perogies!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 25, 2006
the perogieswere good untile a sertine point. that point was when you freeze it .but very deliciose. iloved these perogies!!!!!!!!!!!!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 25, 2006
This was my first time making perogies and it turned out great! I added some sauted onions and some bacon bits to the potato mixture, and it turned out great. The dough was very easy to work with even though it was my first time ever making my own dough. I just keep using lots of flour on the rolling pin. After boiling, I sauted with some onions and butter. Pefect! Thanks for the great recipe!
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Cooking Level: Intermediate

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