The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 28, 2009
Very tasty! I used real potatoes instead of instant, and also put a little shredded cheddar in the filling. Delicious and versatile recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 9, 2009
so good and easy I made the dough in the food processor and I made my own filling with butter garlic onion soft cheese and half and half boiled and sauteed in butter my kids loved them said they were way better than store bought next time I'll double the dough and freeze a batch
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Photo by Julia

Cooking Level: Intermediate

Home Town: Sedro Woolley, Washington, USA
Living In: Mount Vernon, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 18, 2009
These are fabolous, Ialso tried my own variations, with what I had in my fridge.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: May 18, 2009
My mom and I tried this recipe and the dough did not work AT ALL. We followed it exactly and had to keep adding water because it was soo crumbly it wouldn't even stick together! I hope we find one that works better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Photo by larkspur
Reviewed: Mar. 9, 2009
These were wonderful! The dough was very easy to make and work with. I cut the circles with a 2 1/2" biscuit cutter, and than rolled each circle out to about 4". I added some grated Parmesan cheese and garlic salt to the filling; it was delicious! I boiled the perogies and than fried them in a skillet with a little butter. My family loved them, and ate every single one! I will be making these again; thanks for the recipe!
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Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by kwick6
Reviewed: Mar. 4, 2009
I used fresh mashed potatoes, onions and ricotta cheese. Boil until they float, and then put them in a frying pan with butter to crisp them -- serve with sour cream! One other thing I did was add 1 beaten egg to the dough for a little more elasticity.
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Photo by kwick6

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 3, 2009
The dough for this recipe was great and very tasty. I used real potatoes for the filling, but that's the only thing I changed. Thanks for posting this :)
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Photo by Sunny

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 11, 2008
This recipe did the trick! They turned out great. I used REAL mashed potato's. Leftover mashed potato's work best, I think. I jazzed up the mixture with some garlic salt and cheese! YUM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 24, 2008
This recipe would be excellent, fillings can be changed around nicely of course, however a good note would be to add, do not let the perogies touch one another or they will meld into a giant glob, wasted a whole bunch this way..otherwise great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 22, 2008
absolutely delicious! I boiled them first, then fried them in oil and onion. WOW!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Photo by Pamela Gibson
Reviewed: Apr. 20, 2008
it worked out great. i skipped the onions and i think i'll use real potatos instead of instant next time but it tasted lovely. i have a picture of it in my account if anyone wants to see it.
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Photo by Pamela Gibson

Cooking Level: Intermediate

Living In: Middlesbrough, Yorkshire, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 4, 2008
Good recipe but,instead of boiling try frying them in a little butter and chopped onion till golden brown or desired crispness and serve with sour cream.Totally Awsome this way.My husband is so Polish and this is the way all his family eat them and now me.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 1, 2008
These were okay. I've made them twice now and both times I found the dough to be too thick and tough after cooking, even after correcting for it the second time.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 25, 2007
Like other reviews, making real mashed potatos are better. I have made perogies with my lebanese grandmother for many years and for those of you that have a hard time sealing the perogie, use the pronged end of a fork. It makes a nice edging and seals much better. This was a great dough recipe, better than the others.
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Photo by Tracy Gaudry

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 15, 2007
Tasted great, but i had such a hard time making the perogies stick shut.
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Photo by Lisa Marshall

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 14, 2007
This recipe was very good and I will use it again. Instead of instant potatoes, I used left over mashed potatoes. I put 1 T butter in a pan and sauteed the onions then added the mashed potatoes. The whole family loved them. I'll use this recipe every time I have left over mashed potatoes. Although it didn't affect the taste of the finished product, the dough is a bit tough to roll out at first.
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Photo by Gwen Hill

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 8, 2005
This was actually pretty easy to make, and my kids loved them (minus the onions). I added a little parmesean cheese to the potatoes too. I've had the 'real thing' before, like my mom used to make, and these are close. I might try adding a little cream cheese or other cheese to it next time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 2, 2005
Skip the instant potatoes and use the real thing. The instant potatoes tastes like...instant. The dough was okay but I perfer to add some of my mashed potatoes into the dough and you can't do that with instant potatoes. I also added some cheddar cheese to some of the Perogi and that helped the flavor a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 11, 2005
This recipe was great! Instead of instant potatoes, I just used left over potatoes and onion for the filling. A good leftover recipe is always like gold! Of course I'm sure you could put anything you want for the filling. Thanks for the great recipe!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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