Reviewed: Aug. 1, 2001

This was a great recipie. My kids and family love the pototo version and have asked for it several times since I first made it. It is time consuming though. I use peppered bacon, and fry the boiled perogies in the bacon grease. My only problem was there wasn't enough dough. I had to double that part of the recipie. My husband took some to work, and a coworker offered to pay me to make some for him! Thank you, Doris

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27 users found this review helpful

Reviewer:

Marni

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Reviewed: Nov. 5, 2001

I used this recipe only for the dough, and added some fresh cracked pepper for a little flavour. Make sure you keep the dough thick enough, or they all fall apart when boiled!

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45 users found this review helpful

Reviewer:

Julie

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Nov. 30, 2001

I couldn't rate the kid part because I didn't feed this to a child, but I thought they rocked! Fantastic flavor. I made a vegetarian version however, which is really the authentic way anyhow. I used smoked mozzerlla and aged white cheddar though. The smoked flavor is incredible! I also fried them in olive oil and onions. Thank you.

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16 users found this review helpful

Reviewer:

veggigoddess

Reviewed: Oct. 13, 2002

Excellent recipe! Very manageable!

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2 users found this review helpful

Reviewer:

ONEKULGAL

Reviewed: Dec. 17, 2002

I followed the recipe for the most part to make the dough, but my polish family always sauteed ground beef and sauerkraut together in a pan and then used this mixture to stuff the dough. Also after we boil the perogies, we always fry them in a pan with onions. Not the healthiest meal, but it is very good. I am not really sure what the "traditional" filling is, but my family either used potatos and cheese or this ground beef version, which is the family favorite. We also always served potato salad and coleslaw and my grandfathers homemade polish kielbasa!

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81 users found this review helpful

Reviewer:

KARYFEM

Reviewed: Jan. 7, 2003

Great perogies! Easy to make and much better than store bought.

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1 user found this review helpful

Reviewer:

bellona

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Pagosa Springs, Colorado, USA

Reviewed: Jan. 7, 2003

The flavour of these perogies was so much better than store-bought! But I had way way way too much potato filling - I got 17 perogies out of the batch, and used maybe 1/3 of the potato mixture. I'd cut the potatoes to 2 lbs, bacon to 1/3 lb, and the cheese to 1/2 cup next time.

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42 users found this review helpful

Reviewer:

JENNGB

Reviewed: Jan. 17, 2003

AWFUL.followed recipe, found filling rather bland. recipe made way too much potato filling for the amount of perogies that i was able to get out of the dough. will not make again. the ones in the freezer at the grocery store are much better!

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10 users found this review helpful