Reviewed: Mar. 19, 2012

was very good used the dough and left over mash potatoes to make it. i dont think we will buy frozen one again. i did boil them then put in a pan to crisp up with some butter and seasonings. it was yum and easy

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2 users found this review helpful

Reviewer:

everblue

Reviewed: Mar. 13, 2012

I have been on a search for a pierogie that tastes like the ones from my hometown of Pittsburgh PA...having recently moved from there to East Texas..well..they don't even know what pierogies are here :(( and THIS is the recipe to give me the exact taste of home! Perfect! Thank you for posting it! Delicious!

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5 users found this review helpful

Reviewer:

squirkie1

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mineola, Texas, USA

Reviewed: Mar. 3, 2012

This was my first try at making Pierogis and they were excellent! My PICKY daughter ate 14 of them. Will definitely be making again....thanks!

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3 users found this review helpful

Reviewer:

jackiemarie

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Feb. 23, 2012

Thank you, this is a great recipe. It brings back good memories. The only 2 things I did differently were to use a whole milk organic plain yogurt in place of sour cream, and at the end I let them drip dry on a baking rack followed by a shallow pan fry in a cast iron pan to golden brown. When I boiled them, I did not let it boil too vigorously. I think a chunk of feta in the center of the potato filling would be a nice addition. I served them with freshly cracked black pepper, a dollop of the yogurt, and a warm lemon butter sauce. I am also curious to try a smaller version with an apricot filling and vanilla gelato on the side.

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Reviewer:

butterflycari

Cooking Level: Professional

Reviewed: Feb. 15, 2012

I really enjoyed these

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Jan. 22, 2012

Awesome.. I have done two batches The first I did was the potatoes and cheddar cheese filling which I have done before but this time I added bacon bits.. YUMMY.. I just got done doing a batch of the kraut filing.. it turned out great as well.. tomorrow is the potatoes and onion filling. I been putting them all in the freezer as I make the batches up. This is the best dough I have ever made for pierogies.

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5 users found this review helpful

Reviewer:

DJ Grimmer

Reviewed: Jan. 22, 2012

Love these! Simple recipe for the dough, and turns out wonderful. This recipe also made me 100 pierogies! YUM

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4 users found this review helpful

Reviewer:

modestxliving

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 17, 2012

These are awesome. Exactly what i hoped for and expected.

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3 users found this review helpful

Reviewer:

Manny

Reviewed: Jan. 14, 2012

This is more a 3.5, but didn't want to give it the lower 3 stars. THis was my first attempt at making pierogies.. the only difficulty I had was rolling out the dough. As for the filling, I like sauerkraut, but I did not like this filling at all. I ended up tossing it out and using the potato filling. And there was plenty of filling left. I used a piroshky/dumpling crimper to seal. Will make this again.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

I've seen other recipes like this one, and they only called for 1 egg and 1/4 c of sour cream, but I figured "how can 165 people be wrong" so I gave it a go... I don't know how the other 165 people managed to make pierogies out of this, but after following the recipe to a tee, I was left with a goopy mess. I started adding 1 tbsp of flour at a time, until, 2 extra cups of flour later, I gave up. I *still* wasn't able to get it smooth enough to roll out. I'm now scraping the gooey remains off my countertop and looking for a recipe with less liquid.

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5 users found this review helpful