This is great! I read the reviews before and wanted to clarify being that I am polish, that these reminded me the most of my busha making pierogi. The dough is ment to be a pasta dough which does make it more difficult to work with but I think most of us that make pierogi are looking for replicating something from our childhood, this comes so close! thank you silkdiver!

Awesome! My Stepdad's mom was Polish and I loved her dearly She was 101 when she passed and eating these makes me think of her & her wonderful kithchen - she made the best and this is the closest to her's. I pretty much think its common sense to break up the meat when its going to be stuffed in dough, but thats just me :) - I find that the dough works best for me when I form a long snake shape, slice rounds from it and then flatten further into nice circles, a touch of the rolling pin and wallah! Sometimes I add a bit of seasoning to the dough too - A recipe is a guide, not a rigid unbending law - after all everyone has different tastes, stoves and probably hubbys that are picky,picky, picky! (he loves these pierogi's though) thanks silkdiver :)

The filling was delicious though a bit heavy and it is important to really break up the meat. I did not like the dough at all. More like a pasta dough and difficult to roll out. I did not like having to boil them and then fry them in lots of butter to brown them. I found another recipe for a yeasted dough that is baked that worked much better (Pike Place Market cookbook pg.21)