Reviewed: Nov. 28, 2009

This was my first attempt at making pirogi. I liked how the dough came together, although it took more water than I thought it would. I would definitely make again but I would make certain I made the filling the day before, as it took awhile to cool and I was anxious to finish the pirogi!

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BURG77

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Reviewed: Mar. 12, 2009

This dough is so hard to work with i gave up on it and ended up only making 12. now i have 3 1/2 pound of mashed potatos saturated with cheddar that i don't know what to do with. Not Happy.

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trublemkr

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Reviewed: Jan. 27, 2009

I ate pierogis all my life. My grandparents were immagrants from Poland. This was a Christmas Eve treat. My dough is different having potato in it. We had cheese pierogis with farmers cheese or extra dry cottage cheese. we also made cabbage pierogi. We would make 300 of each kind because we always had a community party. They freeze very well. We never wanted the dough to dry and crack so flour was put on them and after freezing taken off as much as possible. After we boiled the pierogis they were put into a serving dish and onions fried in a lot of butter or margarine was put on top to keep from sticking. We liked to put mustard on our pierogis before eating.

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muchkin

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Reviewed: Nov. 18, 2008

These are good.....I find freezing them on a parment paper lined baking sheet first is better than the butter method. After a couple of hours just put into a freezer bag.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Sep. 17, 2008

Awesome, simply awesome. I made these with the potato and cheese filling. Exactly what I was looking for, I'll be making a ton of these. Thanks for a great recipe!

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jsrandall

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Reviewed: Aug. 19, 2008

These were AWESOME!!! I love sauerkraut and just had to try these. 1/4 of the pierogis I boiled then fried and 1/4 of them I just fried. Hubby liked the boiled one but I liked just fried. I used a sour cream, lemon juice, garlic powder, onion powder, and dill weed dipping sauce. I can't wait to use the other 1/2 of the dough for the potato filling.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 13, 2008

This is simply the easiest and best tasting pierogi recipe. My parents make pierogi many years ago and would never try again because their pierogis fell apart when boiling. I gave them this recipe and it did not fail them!

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KRISTY72

Cooking Level: Intermediate

Home Town: West Newton, Pennsylvania, USA

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Reviewed: Jan. 2, 2008

My polish husband hated this dough recipe. It was more like pasta than what his family makes. I think the ratio of flour to eggs and sour cream is too high. There is a different recipe on here that we will use. We won't be using this again!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 18, 2007

Filled with potato cheese filling they are just like my grandmother used to make. Served with sauted onions and butter. Wonderful

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NADINEMC

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Reviewed: Sep. 21, 2007

These were so good. I used the potato/cheese mixture when I made them and they were wonderful. I used my kitchen aid mixer for the dough which made the mixing very easy. We tried boiling only, boiling then frying in butter, and boiling then frying in butter with onions and frying with chopped onion was our favorite. Served with a dollop of sour cream. I halved the recipe and it still made 36 three inch pierogies.(I didn't have a 3 1/2 in. cutter or glass)

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Lynda

Cooking Level: Expert

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Reviewed: Jul. 10, 2007

I make Pieroqi with 16% of sour cream and run the dough through a Pasta Machine. It is as smooth as silk.

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PLEASE10

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Reviewed: Jun. 4, 2007

These were great. This was the best pasta recipe I've ever used for a "dumpling". My husband said the pasta was "killer." I just used leftover garlic mashed potatoes and I cut the serving size down to 3, but that easily made enough for 2 of us to have 6 a piece, and I am freezing 18 pierogis. I will keep this dough recipe for raviolis as well! The possibilities are endless.

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COOKFORMANY

Cooking Level: Professional

Home Town: Snowflake, Arizona, USA

Living In: Mckinney, Texas, USA

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Reviewed: Mar. 31, 2007

I'm Polish and grew up with Pierogi but my parents never wrote down their recipes. Anyway, I made this with the sauerkraut filling and thought it was PERFECT. I didn't add the mushrooms because I don't like them and my parents never had them either. These taste GREAT. Thanks for sharing

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KAH

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Reviewed: Dec. 28, 2006

Haven't tried this recipe yet and I prefer a potato dough but I'm willing to try it, sounds easier than the old fashioned way! Just wanted to add one more thing.. my favorite is the meat mixture which uses browned salted and peppered ground beef to which I've thrown in some sauteed onions, mushrooms and a bit of sauerkraut!

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Dale

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Joliet, Illinois, USA

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Reviewed: Oct. 5, 2006

Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40+). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30+) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers, I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches!

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BLEU BELLE

Cooking Level: Expert

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Reviewed: Sep. 21, 2006

Great recipe...dough has a nice texture to it and easy to work with. Will use over and over again!

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HEZB

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Reviewed: Sep. 3, 2006

My last name ends with "ski" and this are as good as any Ive ever had..

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Sarah

Cooking Level: Intermediate

Home Town: Plainville, Connecticut, USA

Living In: Hopkinsville, Kentucky, USA

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Reviewed: Feb. 26, 2006

My husbands grandmother always made Pierogi's on Christmas Eve. I had never this dish but wanted to give him a gift from his childhood. From the first time I made these they turned out great!!I use the potato filling and add a little grilled onion and cheddar cheese. Everyone in the family can now enjoy a dish that my husband has such fond memories of. Thanks!

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ReneeW.

Cooking Level: Expert

Living In: Lancaster, California, USA

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Reviewed: Jan. 17, 2006

Wow, these were great. I divided the dough into about 6 small sections, wrapping each section in waxed paper. THe more the dough is worked with, the longer it is exposed to air causing it to become dry. As it dries, it becomes increasinly tough and difficult to work with. I think I used about 1 1/2 cups of water in the dough. This makes a huge batch! I only made half of the cheese-potato filling and I still have some leftover. It took me about 3 hours to roll out, stuff, and seal these guys. Oh, but it was worth it. I've got a freezer full of pierogis, a quick and delicious meal any night! I served them with caramelized onions and some sour cream.

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