Reviewed: Feb. 28, 2009

Like several of the others I used this mainly for the dough. I tripled the recipe and added fresh pepper and garlic to flavor. (For the middle I just used instant mashed potatoes, sharp cheese, Romano Cheese, and diced onions) - From start to finish which includes clean up of all the mess and getting the Perogies into the freezer (and a couple of diaper changes- yeah I washed my hands), it took me three hours. It made a total of 56 perogies that are comparable to the store bought size (I did take another reviewers advice and made them a little thicker to insure they did not fall apart). I gave a couple to my little ones with melted butter and sour cream, as well as myself - they passed! I made 8 servings of mashed potatoes - only needed about half but we will enjoy the left overs! I have never tried fry them and will try so with a batch I know have in the freezer. Thanks!

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Ladypsych26

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Reviewed: Dec. 15, 2008

Hands down the whole recipe was great! When forming the pierogie. I roll out the dough and cut a circular piece out. Set on top of the piece a portion of filling. After, fold the pierogie in half and use a fork to seal the edge. I holds together very well and look more appetizing. Also frying in onion is the way to go!

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Brandi

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Reviewed: Oct. 14, 2008

Perogies are my favourite food, and I love this recipe.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

I'm only giving this 2 stars because even though I followed the dough recipe exactly, it was way too sticky to even handle, nevermind rolling out. I made my own filling, so I don't know how the filling in this recipe would have turned out.

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LADEEFALCN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Medford, Massachusetts, USA

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Reviewed: May 1, 2008

They taste pretty good, not much different flavor from the store ones except with these you can change up the filling and you actually know what goes in them. Rolling individual balls through a pasta machine helps get the dough really thin. For some reason when I try and run the whole sheet through it just ends up breaking though.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 21, 2008

this is a very good recipe. when i make them i allways use potato,bacon,onion,hamburger,cheese for the filling. if you try making the filling with meat, you will never go back to plain potato. I even mack them with seafood, they are great.

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bruce

Cooking Level: Beginning

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Reviewed: Mar. 28, 2008

I haven't tried this particular perogy recipe, but a genral tip for perogy dough making: Reserve the water you boiled your potatoes in, and use that to make your dough. The starch makes the dough easier to roll and handle.

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Heather

Cooking Level: Intermediate

Home Town: Courtenay, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 22, 2008

Same ingredients my Polish grandmother taught my mother and I to use. A variation on the potato filling in my house is to boil the potatoes in salted water, drain when cooked, and then add American or Cheddar cheese and finely diced carmalized onions and the butter they were cooked in. I use farmer's cheese for the cheese version and to that I add 1 jumbo egg per 2 lbs of cheese, salt and pepper.

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Rete

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Feb. 20, 2008

It was hard to get the dough thin enough for the perogies. I used the bacon filling, and I made a filling with potato, cheese, and beef. Very good, and they freeze very well.

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meganthered

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Feb. 10, 2008

These came out great! The dough and I got along better the second time I made them. There was a lot of extra filling compared to the amount of dough. The second time I made them I added more cheese to the potato. Fun, I look forward to mixing up the filling ingredients.

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BarefootGreentea

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Reviewed: Jan. 30, 2008

potatoe filling was great but the dough recipe wasn't. Never really molded that well and i spent over an hour trying to work with it. Don't waste your time.

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Mike

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Reviewed: Jan. 28, 2008

These were really good! I love perogies, and thought they'd be hard to make. However, using this recipe, I found them very easy. The dough is just as good as store boughten ones, and wasn't hard to seal. I took the advise from other reviews and made less potato. I made 3.5 lb instead of 5 lb, and still had half of it left, so doubling the dough batch is a must. I made both bacon and onion ones, boiled them for about 4-5 minutes, then browned them on both sides. Delicious!

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Katelyn

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

Perogies are honored tradition in my family. We know our perogies. The only change I made was that instead of putting the bacon in the potatoes I sauteed the bacon with onions slowly until it was cooked down and soft then put it over the cooked perogies. Huge hit! Really good dough. Easy to work with and I am a horrible failure with other doughs. Potatoes do outweigh the dough, I had to make 2 batches to match the potatoes.

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Merma8d

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Reviewed: Dec. 23, 2007

Very good but I ommited the Kraut. And after I boiled them added melted butter and sprinkled with a little garlic salt.

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AmberNicole

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Aug. 19, 2007

I was looking for something with bacon and cheese to make for my toddler after he had lost some weight from being ill. He hasn't tried them yet but I loved them and that was without frying them. This was my first time making and trying them and I was very pleasantly surprised. I used wholemeal flour as that is what was on hand, and I added a combination of garlic and onion salt in place of the plain salt for the pastry. The pastry also sat for a few hours before I actually got to use it as my toddler was keeping me busy. I had no hassles with stickiness etc, it rolled out beautifully. Thanks for an excellent recipe. (eta-toddler has since tried them and loved them also, so it's definitely now worth 5 stars)

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Wendy Fay

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jul. 27, 2007

I just used the dough portion of this recipe. I didn't find it to be too sticky; it was easy and manageable. It went great with a garlic mashed potato filling and fried with onions.

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mousie8

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2007

Very Good. Time consuming but worth it.

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Cedric

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Reviewed: Jan. 26, 2007

This is the same, almost, recipe I learned long ago but I use some sauteed onion and some sasuage also. The comment about the dough too thin is absolute no matter what recipe is used, otherwise it becomes a stew which is not too bad in it's self :-).

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Ken Hoffman

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Reviewed: Nov. 30, 2006

Very good. But you need to fry them after you boil them. It tastes so much better.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 30, 2006

I made the potato version of the filling. It tasted so good! However, the filling was way too much for the dough. Or maybe i just didnt roll it out thin enough? I loved the perogies my school cafeteria makes. The ones i made tasted exactly the same! if not better! All i can say is wow...this recipe ended my perogie cravings.

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