Reviewed: Oct. 20, 2009

Such a nice easy dough to work with...and definitely use the suggestion to roll into snake/log, rather than roll and re-roll. Also after rolling, rather than use a knife to cut, take a piece of thread about 12", slide it under the dough to the width you want, overlap at the top and pull both ends and voila'..no messing around with a knife. I also kept the dough in rounds, put potatoe in the middle and covered with another round and pinched edges...much simpler than the half moon; altho may not look traditional but tastes the same!I also doctored up the potatoes with cheese, pepper etc to give more flavour...adapt to your own taste.

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

Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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

Reviewed: Oct. 16, 2009

THANKS FOR SHARING! THIS WAS A VERY GOOD STARTER RECIPE.....

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

Reviewer:

Denise W

Cooking Level: Professional

Home Town: Panama City, Florida, USA

Living In: Fox Lake, Wisconsin, USA

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

Reviewed: Oct. 15, 2009

a good recipe, the dough is easy and the filling is simple. I make these at least once a month, using the plain potato filling, the potato and cheese filling, sourkraut, onion and bacon filling and the cottage cheese filling. When a boil them I cook some of each so there is a variety to serve

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

Reviewer:

Jan S.

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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

Reviewed: Oct. 15, 2009

I really enjoyed this recipe. I have made pierogies before,but this recipe was alittle different. Thanks !!!

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

Reviewer:

kat

Cooking Level: Expert

Living In: Pocatello, Idaho, USA

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

Reviewed: Oct. 13, 2009

Great recipe. It's very similar to a Polish recipe that I got from a co-worker. When boiling the potatoes, I added bay leaf and rosemary, added the browned, sauteed onion into the mashed mix, along with freshly cracked pepper, sea salt, fresh basil and some minced, raw garlic cloves. The combinations from the rosemary and garlic can be detected immediately, leaving a refreshing, flavorful taste. It pairs nicely with the cool sour cream taste from the pastry. A+. Will definitely use this recipe again.

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

Reviewer:

TolsonAiles

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

Reviewed: Oct. 13, 2009

I used this recipe as a base, & extras from the reviews, also fine minced chives, since I had em in the garden. Instead of the sour cream, I used 0 fat yogurt & half the butter, the other half used in the warming stage. To roll the dough, I cut off small bits, made bals in my palm, flattened them, and ran them through my pasta machine. Much faster. Somebody said the fill was sticky. I used tiny ammounts of butter on my hands, which worked well. Thanks for this flexible recipe, & also for the reviews; else I wouldn't have tried making perogies. They were great.

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

Reviewer:

fringedweller

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

Reviewed: Oct. 12, 2009

So Yummy & Easy to make. I was always intimidated by the number of ingrediants before but this recipe calls for very little but with supreme results. I love that I now have my go-to dough recipe for perogies and can experiment each time with different fillings. Thanks!

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

Reviewer:

shades

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

Reviewed: Oct. 11, 2009

Simplicity at its best its awesome its not traditional but then again that word "traditional" is not in the title,its easier to make the dough than the old ways.Not everyone likes onions but still like the flavor so this is a fine way to make them as they can push the onions off.I changed what i put in mine but thats because my tastes are different then others so do your own thing and enjoy...

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

Reviewer:

Mark

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

Reviewed: Oct. 9, 2009

I do make this recipe, but I let the sour cream come to room temp. first and I add about a cup and a half more flour. Once made,I wrap well and freeze first, then when I need to make perogys I thaw the dough in the fridge. It has a better texture after being frozen. I use quite a few different fillings but our fav. is potato and cheddar cheese. It has to be old cheddar though, this gives it more flavour. I use five pounds of potatoes and 1 1/2 pounds of grated cheddar, that needs to be put into the potatoes when they are hot when mashing, also lots off fresh ground pepper to taste. I also do not roll the dough and cut. I cut strips, roll into snakes and slice of pieces to flatten with a rolling pin. this way there is no waste and the dough does not become tough from over working.

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

Reviewer:

Linda

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

Reviewed: Oct. 9, 2009

i dont see polish anywhere on the recipe the end result speaks for itself it it good or no!!i substituted fried beacon bits instead of the onion..couldnt get enuf

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

Reviewer:

emby

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

Reviewed: Oct. 9, 2009

I agree it's not my family's Polish recipe, but who's to say it's not polish? Many cooks change and adapt recipes, and this could have been the same. You can stuff these, like any dumpling, with a variety of different fillings. Sauteed mushrooms and onions, stewed prunes or other fruits, a slightly sweet filling made from hoop cheese (can be special ordered from many delis or can use farmers or ricotta cheese for a similar taste), sugar, cinnamon and raisins (my favorite), etc. We always served our pierogis with melted butter. They are a little on the bland side, but you can jazz them up to your own preference.

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

Reviewer:

1JOHN513

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

Reviewed: Oct. 8, 2009

My mother is Ukrainiane and has taught me to make these, except they call it Vareniky. They take ages to make and five minutes to eat, but are super delicious. They can also be made with cherries and served with thickened cream or ice cream as a dessert. I make them all the time if I have leftover mashed potatoes or cabbage. I would just like to add that many nationalities have pierogies but have different names for them. Ukrainian pierogies are made with yeast and deep fried or baked.

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

Reviewer:

canardlycook

Cooking Level: Intermediate

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

Reviewed: Oct. 8, 2009

I married a Ukrainian so I KNOW pierogies lol We make hundreds of them at a time a few dozen times a year. To add some actual flavor to this recipe add onion powder to the dough at least 1/2 teaspoon and some PEPPER to the potatoes I added tellicherry fresh cracked pepper and some chives as well. With the onions omg add them to the potatos themselves!! Carmalize them and add them to the mashed potatoes ,and make sure to season the potatoes with sea salt and pepper and once u add the carmalized onions they will pop with flavor. I also use dry curd cottage cheese to which carmalized onions have been added as well. If you want to make a cream soup ,save the water u boil the pieriogies in and reduce it by half,then add some cream and pop back in some unfried pierogies and you have a nice cream soup recipe for the next day.

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

Reviewer:

zhinka

Home Town: Bismarck, North Dakota, USA

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

Reviewed: Oct. 8, 2009

My mother makes these weekly - she adds cheddar cheese to the filling with salt & pepper, or makes it the traditional Ukrainian way by adding bacon & onions that have been fried to the potato mixture. We usually eat them boiled and not fried, with sour cream! My comfort food.

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

Reviewer:

Gail

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

Reviewed: Oct. 7, 2009

I've never had pierogies so I can't compare these to other pierogi recipes. The dough started out easy but after I cut out the rounds and starting filling them - I had to dust them in lots of flour. It started to get really sticky on me. I used garlic mashed potatoes in these and I have to say, overall, they were still pretty bland tasting. The onions did give a slight bit of extra flavour. I have to say, these reminded me of a local dish called "Aloo Pie" but the filling is spiced up with roasted geera powder and hot pepper sauce and the dough is made differently. Also, the aloo pies aren't boiled, they are just deep fried. Overall, these were okay. I might make again and doctor up the filling more. Thanks for sharing.

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

Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

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

Reviewed: Oct. 6, 2009

This is basically the same dough my family uses except we use ice cold water and some salt with the flour and sour cream its a very good dough

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

Reviewer:

Rklukowski

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

Reviewed: Oct. 5, 2009

The dough gets an "A" for simplicity. It calls for 2c mashed potatoes. I take that to mean already prepared mashed potatoes, so how you make your potatoes is up to you. I added cheese and onions to mine.

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

Reviewer:

DIZRICH

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

Reviewed: Oct. 5, 2009

This recipe is Definitely NOT the Polish recipe !!

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

Reviewer:

Robin M

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

Reviewed: Oct. 1, 2009

I loved how easy it was to make the dough, and the sour cream gave it a really yummy taste. I used a big upside-down cup to cut out the circle shapes from the dough. The only suggestion I would make would be to add more flavor to the filling. Maybe some spices, or garlic mashed potatoes would give it a bit more flavor. But overall, a really good recipe, and somewhat easier than other pierogie recipes I have made in the past.

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