Reviewed: Nov. 18, 2009

this is a great recipe. must have made a mistake with the calculations first time round because second time i tried thi it came out perfect. thanks for sharing the recipe!

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kelly

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

If you skip the egg AND the water will be HOT, the dough will be much softer. Hot water has something to do with creating gluten and when that is present it is easier to seal the edges of the dough when you make pierogi. Give it a try :)

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Pistachio

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Reviewed: Sep. 17, 2009

This pierogi dough turned out perfectly.I had to add a little bit more water and I don't think that I kneaded it well enough. When I ran it through the pasta roller, it fell apart, after folding it over and running it through a few more times it was fine.

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Maria

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Reviewed: Mar. 9, 2009

Followed the recipe to the letter and it turned out tough and dry. Used my kitchen Aide mixer to help with the kneading process, no help there.

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John

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Reviewed: Feb. 8, 2009

Found this dough to be like most of the recipes I've tried to-date...very difficult to roll out. Followed the instructions to a "T". Not impressed as I had seen many high-ratings. Unfortunately, this may have been an awesome tasting recipe, too much work for the output. Sorry.

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Murray

Cooking Level: Expert

Home Town: Atikokan, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Jan. 15, 2009

Very good!! I never made pierogi before and this was simple and delicious!

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RFOXX

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Jan. 7, 2009

I found this dough to be perfect to make pierogies!! Now I just need the perfect filling!

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Jess

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Reviewed: Jan. 4, 2009

Great results. I noticed the egg though. Never add egg to dough since you are guaranteed to have harder dough. Oil instead. Works great.

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ArmChairCook

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Reviewed: Nov. 23, 2008

The was so easy and excellent dough to use! I filled it will mashed potatoes with bacon bits, and put a little monterey jack cheese in it, folded it and voila! They cooked almost immed. This is a keeper. I'll be making them for Christams. Even if you've never made them befor etry this recipe. Make sure after you fill and fold them you put a damp towel over them to keep them from drying out. I'm sure these freeze well also.

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Tina

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Reviewed: Nov. 16, 2008

Just like my Slavic grandmother's long lost recipe. Thanks!!!!!

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Dori

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

Followed the recipe and it was really heavy and tough. Used it anyway and it was tasteless, rock hard, and wouldnt even brown. I rarely use/follow recipes and my food is always good. I very rarely make something that does not turn out well. My husband and I named these Pierogi Pucks! We still ate them, but I picked mine apart for less puck in each bite. My girls wouldnt touch them.

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AKGEM

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

This dough is a dream to work with and tastes fantastic.

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claire

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Reviewed: Mar. 20, 2008

This was good, but not what I was looking for. I wanted something that really had that good homemade taste. This wasn't it for me, a little more pasta like than pierogi if that makes sense. Anyway I found the dough I was looking for here. It's called Pierogi (Polish Dumplings). I didn't try the fillings I used my own, but the dough was exactly what I was looking for. So if you don't like this dough try that one.

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VOLZSTONE

Cooking Level: Expert

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Reviewed: Feb. 16, 2008

This dough was so easy to work with. I cheated a little and I made the dough in my bread machine on the dough cycle--even easier! My mom said the pierogis tasted like they were made by a little old Polish lady!

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MAURILYNN

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Reviewed: Dec. 28, 2007

Very nice and easy as it gets. Thank you for sharing.

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Fatdaddy

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Reviewed: Dec. 25, 2007

I found the dough as written quite difficult to work with. Maybe because it's winter and my flour was dry, I had to add quite a bit of water to make a workable dough, not to mention tons of muscle power. I would put at least a tablespoon of oil and another 1/4 c water - I added almost 1/2 a cup. The pierogies were good but rather chewy.

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CAIRB

Cooking Level: Expert

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Reviewed: Dec. 17, 2007

I've been searching for the perfect pierogi dough and this is it. I never rate anything online, but this was good I just had to!!

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Donna

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Reviewed: Nov. 25, 2007

the dough was very hard to work with then very hard to roll out and work with. The taste was good and I got my pierogi's, but way too much work for the end result. I'll be looking for another recipe...sorry!

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Sep. 12, 2007

This was so good!! I used to love eating the frozen, store-bought pierogis, but now I will make them! I used my own mashed potato and cheese recipe. My husband thinks these are great and he's never liked this dish.

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