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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steffles

	Cooking Level: Intermediate Living In: Manassas, Virginia, USA
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Reviewed: Jul. 14, 2007

Very easy recipe! I really enjoyed the consistency! Definitely will make again!

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FOOLISHSTARZ

	Cooking Level: Expert Living In: Sudbury, Ontario, Canada
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Reviewed: Jun. 24, 2006

found the dough to be somewhat tough and dry.

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MONNALIKI


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Reviewed: Jun. 3, 2006

This recipe rocked! I was skeptical about the ingredients (oil) but the dough turned out soft and tender. I used the roller attachment for the Kitchen Aid Mixer (at settings 1 and/or 2) and had all of the dough rolled out perfectly in less than five minutes. My Polish great Aunties would have been proud! This definately will be in my recipe box and passed around to family and friends.

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CARIECOLEMAN

	Cooking Level: Expert Home Town: Pe Ell, Washington, USA Living In: Portland, Oregon, USA
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Reviewed: Apr. 11, 2006

I don't know what happened to my dough! I followed directions but my dough was thick, tough, and hard to work with. I made about 5 pierogies and gave up. The ones I made were good tasting but the dough was way too thick.

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LE_CAT

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Mount Prospect, Illinois, USA
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Reviewed: Jan. 5, 2006

This is the best dough I've worked with by far. I followed the directions to the "T" and it rolled out beautifully. Was very elastic and didn't break when I was forming the raviolis. This one s a keeper!

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SAKMEHT


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Reviewed: Dec. 7, 2005

My live-in boyfriend is Ukranian and I made pierogies using this dough recipe for his family and served them at their Pysanky holiday. Rave reviews!...they usually just make lazy pierogi so they were quite impressed. I am Irish so I made Irish Champ as the filling to combine the two cultures. I did make one change to the dough: I made it vegan by using egg-replacer (a mixture of baking powder and baking soda) and the dough still came out wonderful and easy to work with. Great recipe!

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LORIKAE

	Cooking Level: Expert Living In: Las Cruces, New Mexico, USA
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Reviewed: Oct. 31, 2005

Good recipe, although mine turned out more like ravioli. Easy to make.

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IndyRob

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Lapel, Indiana, USA
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Reviewed: Oct. 9, 2005

Great dough recipe. I used a manual pasta roller to get the dough even thinner and it was very strong and didn't crack or break in the pot when I boiled them. THey even tasted great if you fry up the cooked perogi in a fry pan with butter after. Would probably make great posticker dough too. (you might need to add more liquid while you knead)

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Erica

	Cooking Level: Expert Living In: Salmon Arm, British Columbia, Canada
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Reviewed: Jan. 31, 2005

This dough recipe is the best I have ever had. I add olive oil instead of veg. oil and once I start neading the dough add just a splash more and it makes the dough come together perfect. Now I need a good differant filling recipe. perfect..Thanks

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SAMMI6


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Reviewed: Dec. 3, 2004

turned out really good! But takes alot of time!

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RRB21

Cooking Level: Expert

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