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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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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Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 23, 2006

The dough was a little sticky at first, but I just kneeded it with some flour after I mixed it up, then when I rolled it out I used a lot of flour. It worked great after that. I used my own filling, but the dough was great. Oh, and I doubled the dough recipe so I could have some to freeze for later. It definatly made enough.

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Erin Parker

Cooking Level: Expert

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Reviewed: Jun. 13, 2006

I love perogies and this recipe was OK, the dough was kinda sticky and chewy, but the results were good, I liked them alot, I might try this again.

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MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

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Reviewed: Mar. 20, 2006

This recipe was a total and complete disaster. I have never had dough stick to itself as bad as this dough did. It was extremely hard to roll out and would not hold its shape when cut. I laid my perogies on each other in overlapping rows just like I have every time I have made them. They all stuck together. I tried to salvage as many as possible by cutting them apart with a knife, but it was a total disaster. I made my own filling so I can't rate the filling in this recipe. Do not use this recipe to make your dough. You've been warned.

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COLINOPSETH

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Reviewed: Feb. 3, 2006

The cheesey potato filling was fabulous! Unfortunately, the dough was really hard to make. The end texture just wasn't the same as store bought. So even though they were really tasty, the effort involved is hard to justify the need to make these from scratch. On the other hand, the filling is great as a side dish on its own!

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PETITRORQUAL

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Sacramento, California, USA

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Reviewed: Feb. 3, 2006

I found the dough in this recipe to be too sticky and as others noted, not enough for the amount of filling. I omitted the egg in the second batch of dough I made and just added enough water to create a good consistency. I didn't try this filling but I made one with the following ingredients: butter, milk, clove garlic, grated onion, fresh parsley, parmesan cheese, and nutmeg, salt ,and pepper to taste. It turned out phenomenal!!

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Melhenn27

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jan. 31, 2006

These were great according to my boyfriend. I will say , though, that the dough needs to be at least doubled if not more because the mixtures make a lot of filling.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Jan. 14, 2006

I gave this a five because I found the dough easy to work with. I didn't use this filling because I had mine already made up. Really enjoyed this recipe otherwise. Thank you for it

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GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

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Reviewed: Jan. 3, 2006

Great recipe! I made the sauerkraut perogy and they were a big hit! Dough was very easy to work with.

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Jan. 1, 2006

The dough for the perogies was the best I have ever worked with. I did improvise on the filling as I was really only looking for a good perogie dough.

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THUMPER3

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Reviewed: Oct. 23, 2005

They take awhile to make, but well worth it! My family loved them! They said that they tasted MUCH better than store bought! I make a whole bunch, and freeze them! That way I can have a great snack anytime!!!! Thank you!

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PANDABEAR01

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 6, 2005

Wow, what a great recipe! All of the filling options are tasty; these disappear in a flash. Quite time-consuming to make, but after I made them once my husband swore we'd never buy perogies again. I'm currently making a huge batch to freeze so we can eat them after we have our third baby!

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Sarah Brown

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Reviewed: Aug. 15, 2005

I could never get these to brown at all, they had no flavor and my husband and I had to throw them out and eat sandwiches for dinner. We won't make these again!

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LANEE1782

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Reviewed: Jul. 30, 2005

This recipe produced some of the best tasting perogies I've ever had. I made the filling less bland by adding my own spices, I tripled the dough recipe so that there wouldn't be that much extra potatoe. We had it with sausage and everyone loved it. Definatly better fried then boiled.

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shlee

Cooking Level: Intermediate

Home Town: Coaldale, Alberta, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Apr. 17, 2005

I tried this recipe and I might of changed it a little and it worked for me... I got 50 instead of 16 perogies out of this recipe. I made mine into half moon shapes and maybe a little smaller, but still a perfect size. I also added some sauted onions and a little fried bacon to taste in the potatoe mix. The recipe really worked. I will be using it alot...

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AMCONTE2000

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Reviewed: Mar. 20, 2005

i was quite skeptical before i started as i've never made perogies before, but these turned out great. i followed the dough recipe exactly but for the potato/cheese filling i just used a pack of instant mash potatoes to save time and about a handful of cheddar cheese and salt and pepper. i boiled them and then fried them in butter till they were brown and served with sour cream. they were delicious. leftovers froze well.

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UNPLAINJANE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2005

These are the best! So much better than store bought. My 11 year old son helped me roll and stuff. They are time consuming to make, but we had fun doing it. The filling was just right, taste it to check on the seasoning before filling, you can always adjust to your own taste. The dough was a little sticky for me, so I had to add more flour. I also only used 1 - 2 lb of potatoes. I still have potatoes left and will have to make more dough tomorrow to finish it up. Mine will never stand up to my Mother-in-law's but these will have to do!

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 6, 2005

These were my first perogies so I dont know how they are supposed to taste, but I really liked this recipe. I dont think they make a very good dinner though, more of an appetizer. I also used instant potatoes.

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AMIESVEEDUB

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Reviewed: Nov. 28, 2004

This was an excellent recipe. But 5 lbs is way too much for the potato amount. My wife changed this around a bit and left out the bacon and just used sauteed yellow onions, potatoes and mild shredded cheddar cheese. Then we boiled them first and then sauteed them in a pan of butter and bread crumbs. They tasted just like my polish step mother makes. But for one batch you probably only need 1 - 2 lbs of potatoes.

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RoadRash

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