Reviewed: Jan. 30, 2009

This was very simple and very good. I had a lot of cottage cheese (costco size) and needed to use it up. I used the dry type that was almost like try cream cheese. I added grated mozzarella cheese (about a cup) and small chucks of old cheddar just to give some variety.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SarahChaloux

Cooking Level: Intermediate

Home Town: Gravenhurst, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

This is the recipe my Mom used to make. The only difference being that she added some dill to the cottage cheese filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Romyko

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

This is quite an old, "traditional" Russian food. "Pirogi" simply means "pie." If you make a regular pie, this is the word you should use. Pirogi are usually baked. "Pirozhki" is a diminutive word for "pirogi" and means "little pie" or can even be equated with the word for a "turnover." These can be baked or fried. "Vareniki," usually refers to a type of a dumpling or the preparation of "pirozhki" by boiling. Russian vareniki are boiled and then, sometimes after that, are also quickly fried in butter so tat they don't stick together as much.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Anyse Joslin

Cooking Level: Expert

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

Great recipe! When the dough ingredients were mixed together I thought it was too wet to be any good but when I rolled it out on the floured board it all came together really well. Used a pint glass to make round pirogi and filled them with equal parts potato, sauted onion and cheddar cheese- they were delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

volare143

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2007

I tried this recipe twice and could never get the dough to work. I only have a hand held mixer which may have been the problem.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Cayce, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2006

Just the way my Baba made them. Takes some time to roll and fill them all but well worth it. We like melted butter and fried onions on ours.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cooks 4 3

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2006

This made very delicious pierogis but I found the dough difficult to work with, as I have carpel tunnel and it was nearly impossible to combine on my own. I would imagine a kitchen aide mixer with a dough attachment would make this a breeze, I wish I woulda been warned!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2005

i love it

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WOJTEKC27

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2003

This is a great recipe! My family loves pierogis and this recipe makes it easy. I use a potato and cheddar cheese filling instead of the cottage cheese since that's how we've always had them. I've made double batches and frozen half, but the dough isn't the same once it's been frozen.

Was this review helpful? [ YES ]
3 users found this review helpful