Reviewed: Sep. 28, 2011

I don't know if this one was user error or the recipe...but I had so much trouble with the dough that I gave up after getting about half done. Perhaps it's just being a novice at pierogi making, so, honestly, I may try again sometime (should I forget the massive headache it gave me the first time around). I prefer not failing at recipes so there is a good chance this one will get another looksee!

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Reviewer:

chester

Reviewed: Sep. 20, 2011

First, one thing that I absolutely hate about this recipe is the fact that the submitter gives you no idea at all about how much water to use. Sorry, but I just have to say it. If you've never made pierogis before, you really have no point of reference on what "...dough feels like velvet" means. I did mine in the KA, and they ended up being a little tough and chewy (did not over knead the dough). So either less flour or more liquid the next time. I filled 12 with the sauerkraut filling, and the remaining 12 with the potato cheese filling...we preferred the potato cheese. Boiled them, then browned them in a skillet with some butter, sliced onions and mushrooms. This has the potential to be great once the ingredients are quantified a little better, and I definitely will try this again. Thanks Jill for sharing your recipe.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Sep. 5, 2011

This recipe does take a long time (longer than 1 hour) from making the filling to rolling and cutting the dough, but it's well worth it. Because I didn't have 8 cups of AP flour, I used half AP flour and half whole wheat. I didn't mix the flours, I just made two separate doughs. In hindsight, I should have just mixed them because the whole wheat flour made the dough too dense and it overpowered the flavor of the filling. So mixing the two would have worked out better. I did add caramelized onions to the filling and that was fantastic. It takes about 5 minutes to boil them (7-8 minutes for the whole wheat), and then I fried them in 2 TS of butter over medium heat. Served with sour cream and fresh ground pepper, these were a crowd pleaser, and there's plenty more in the freezer. All in all, a great recipe that my polish grandfather would be proud of.

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Reviewer:

abuechel

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Sep. 4, 2011

I used to make my own dough for years until I decided to try this one. It was the BEST pierogi I have ever had! Not only does this taste way better, but it is so much easier to work with. It doesn't stick as bad as other dough does, and it was very easy to roll and stretch out.

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Reviewer:

siera_lyn

Reviewed: May 7, 2011

If you have never made dough before (I hadn't), this recipe is terrible. I have no idea how much water to add & ruined the first batch accordingly. I had to search for other recipes to get an idea about the amount of water for my second batch. Start with less than a cup and add very slowly from there.

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Reviewer:

MKN Cookin'

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Apr. 17, 2011

Great recipe, I tried pierogies for the first time recently, and they came out wonderful.

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Reviewer:

RICECHICKIE

Reviewed: Feb. 5, 2011

Made them for a pre-Super Bowl party to represent the Steelers, as Pierogi are popular in Pittts. Dough turned out good, but elastic. Made it hard to work with and had to keep pressing it out after cutting the circles. Not knowing at least a recommendation of how much water to add would be helpful. That said everyone loved them!! So lots of work, but great flavor. BTW I used both filling. Only alteration was carmelized onion and goat's cheese were added to potato filling.

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