Reviewer:

Home Town: Saint Louis, Missouri, USA

Reviewed: Jun. 18, 2011

It came out fantastic, but I changed just a few things. Since I was born and raised in Poland, and saw how the Sauerkraut filling was made, I tried to reproduce that original flavor. You NEED to cook the sauerkraut in water (just enough water to cover it )for at least 1/2 hour before doing anything else!!! Otherwise it would be too hard. I also added dried mushrooms to the sauerkraut while boiling it. I 1st soaked them in water overnight, and then boiled them (50 dried mushrroms/ soak in 2 cups of water & boil them in the same water). After boiling the Pierogis, you can fry them with Onion until golden brown. Yum!

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Reviewer:

Eliza

Cooking Level: Expert

Reviewed: Apr. 2, 2011

The recipe printed in columns and I missed that there are two different fillings. I made one big batch of combined filling (wondered for a moment at the onions on there twice... evidently not long enough). It was fantastic! The combination of potato AND sauerkraut turned out so tasty! The dough was wonderful to work with (I ran it through my Kitchenaid pasta roller) and had a perfect texture. This recipe is going in my permanent file!

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Reviewer:

PDeymonaz

Reviewed: Mar. 6, 2011

You need to add flour until the dough no longer sticks to your fingers. Do NOT roll to 1/8" thick, the finished Pierogis will be 1/4" thick!! Roll as thin as possible.

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Reviewer:

stanz

Reviewed: Feb. 28, 2011

So easy! I used my kitchenaid for the dough and instant mashed for the filling so the only time consuming part was filling the dough. I'm going to experiment with different fillings like bacon and cheese, mushroom, maybe even raspberry ricotta or something for dessert.

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7 users found this review helpful

Reviewer:

KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Feb. 21, 2011

Only used the dough and did our own thing for the filling, but the dough was great. Excellent texture, easy to roll out nice and thin, and then perfect and delicate when eating. Way better than that mooshy potato dough of commercial perogies

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3 users found this review helpful

Reviewer:

doodlesnickers

Reviewed: Feb. 9, 2011

Very good! Can freeze and then boil off later.

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29 users found this review helpful

Reviewer:

Curly Sue

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Feb. 6, 2011

I made this recipe for a Superbowl party. Being the only Steelers fan I felt the need to bring something Pittsburgh-style. I made them ahead of time, sauteed in butter/onions, and poured it all into a crock pot with a little extra butter. The were pretty much gone by the end of the first quarter. Nothing but compliments!

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4 users found this review helpful

Reviewer:

redringlet1

Reviewed: Feb. 2, 2011

i used half the amount of filling. Boil for 5 then drain and pan fry the best!..Alot of work though! NOTE: dough is sticky! needed extra flour.

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4 users found this review helpful

Reviewer:

missy

Cooking Level: Expert

Reviewed: Jan. 29, 2011

My first time making pierogi from scratch! I remember eating these when I was a kid. Made them for my family and they loved them! I think I rolled the dough a little thick-- I will fix that next time. Otherwise they were great! Instead of a Sauerkraut filling (my family doesn't like) I made a potato and cabbage combo- Delish!!

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4 users found this review helpful