Reviewed: May 23, 2012

Really good! I had store-bought ones a few weeks ago and I immediately came here to see if there was a recipe for them. I quartered the recipe, just to try it out. I followed the directions, but also added a lil' milk, butter, and garlic to my mashed potatoes to make them extra creamy. I just used a four cheese mexican mix b/c I had that on hand. I layed out some parchment paper on the counter to roll them out on and keep the clean-up easy. It took a few to get the hang of folding them just right but I turned out twenty medium size perogies. I placed them on parchment paper on a cookie sheet to freeze, then placed half in a bag. I then boiled the other half 'til floating, then sauteed in a lil' butter and sprinkled with black pepper. Very good!!! Way better than store bought. I will make a full batch soon and try some variations-add bacon, ham, or spinach--my imagination is going wild!! Thank you for this recipe!!

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Reviewer:

limelee7

Cooking Level: Intermediate

Reviewed: May 3, 2012

Exactly like my Polish grandmother used to make ! Beats store-bought and day....and so easy to make...thanks for posting this !

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Reviewer:

JudyG

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Middleburg Heights, Ohio, USA

Reviewed: Apr. 30, 2012

This is an excellent recipe! Tastes just like ones my Bab makes.

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Reviewer:

Fiddy

Reviewed: Apr. 22, 2012

I am glad that someone else out there knows how to make Perogies. I grew up eating them as well as making them. I used your dough this time instead of what I grew up with. I enjoyed it a alot and think I will be doing this one again.

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jjfalk08

Reviewed: Mar. 13, 2012

Im 15 and i made them:) yummy

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Learned from my mommy

Reviewed: Feb. 18, 2012

These are so much better than their store-bought counterparts! The only thing I did different was using 2 cups of cheddar and none of that disgusting processed "stuff." Can't wait to try other fillings with it. FYI: for those who think these are bland, try frying them in olive oil or butter after boiling. Better yet, deep fry them.

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Reviewer:

Melanie S.

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 14, 2012

I have never made perogies before and didn't know what to expect. They were delicious but I think I will buy them from now on... SO much work!

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Reviewer:

rachnel

Reviewed: Feb. 2, 2012

SUPER FREAKING FANTASTIC! Made as ordered.. the dough was EASY to work with.. No changes! YUMMO!

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Feb. 1, 2012

This recipe makes the most wonderful elastic workable dough ever! Resting the dough is critical, if you start too soon it snaps back and your perogies will be think, working with a young friend, and wanting to keep her out of my way, she rolled the dough very thin, i liked hers best. Yummy!

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Reviewer:

Carol

Reviewed: Jan. 8, 2012

My Doukhobor babuska called these vareniki. I remember them with potato/onion and homemade cottage cheese. My favorite is the potato/onion. This is an excellent recipe Sheph577. Time to make another batch! Thanks for sharing.

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