I thought these were very easy to make...although very time consuming. I followed the recipe exactly but found it to be a little bit bland. I would rather save the time and buy the frozen ones. I am not sure what this recipe needs but the I think that the dough needs more flavor.

These were awesome. It makes a whole lot more than 12 as the recipe suggest. Cheap and easy to make, but a little time consuming. I added sausage(sliced and chopped very small) and they tasted just like this meal I make for myself. My hubby says he doesn't like saurkraut because its cabbage but I'm gonna trick him into trying one and see if he likes it =) Thanks for such a great recipe

Very good and easy. My moms recipe which I misplaced was much more technical in the dough. Thanks!

These are the best!! Years ago I used to buy them from a church that made them every Saturday to raise money. Since I moved I've been looking for a recipe that had the same "Old World" taste. My search is over!! Make extras and freeze them for later.

These are fabulous--lots of work but well worth it. Reminds me of the pierogis my elderly Polish neighbor used to bring to us---YUMMY. Lots of work--take others' advice and make the filings the night before.

Amazing dough! Just like my Grandma makes.let the dough rest for 30 minutes before rolling out. Also, pierogi can be made in advance and taste the same. prepare a pan well with melted butter. Then, as the pierogi are done boiling, drain and place in your prepared pan. Put extra melted butter on top of the pierogi, this will prevent any sticking and seal in the flavor. When placing in pan, it's best to place them neatly in one layer. A baking sheet will work fine. Then, freeze them in the baking sheet covered tightly with foil. Take them out of Freezer and transfer to Fridge to defrost 24 hours in advance. Then bake 275 degree oven for 30 minutes. I do this for Easter every year and Christmas. works every time.

These turn out really good!!!

These were pretty good. My only criticizim would be that the dough was a little too bread-like. I made the potato filling and added a bit of minced garlic and some cheddar cheese. I enjoyed them overall and will probably try to play with the dough recipe to get a better consistancy.

Pierogi were always a snack prepared for us by my Lithuanian great-grandmother when I was a child. My mother gave me a recipe from her head when I had a hankering to make them last year. I felt like making them again today but could not find her recipe for the dough... The dough in the recipe posted here was perfect. My family's dough used egg, flour, and milk; I found the sour cream to add some more elasticity. They turned out great! I did however use my own potato filling recipe; not sure if it's a Lithuanian thing or just my family, but we do a cheese and potato filling. I drain cottage cheese in cheesecloth (or a nylon stocking) until there is no liquid left in it, then form the filling with equal parts mashed potato and the cheese (and of course the onions.) My favorite way to eat these is fried in butter until crispy and golden brown on outside. I'm yet to try this, but my mother said that my great-grandmother used to also serve the pierogi with a simple sauce made of heavy cream and sliced bacon. Thank you!

Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out the dough. I use a wide rim glass or mug to cut out pierogi. SOOOOOO GOOD.

My husband did not know what a Pierogi was, and was a little bit hesitant to try these. Once he ate them, he loved them. He is german, and this reminded him of a german dish his grandmother used to make. We definately make again.

I did my best, honest. I made the fillings which tasted delicious. My trouble came when dealing with the dough-- I am a novice and this is practically my first time flying solo on the dough plane. I had extreme difficulty in rolling it out to an acceptable length, and I think my biscuit cutter was too small, then the filling kept breaking open the dough when I was trying to press it together. Overall a disaster! After a couple hours I tossed in the towel-- tossed the dough in the trash, took all my filling and put it into a casserole dish with cheddar cheese on it. That was tasty. There were a few pierogi that made it out fine, and they tasted good. This recipe is probably good, I just have an inexperience-- I will get a pasta machine or something that will roll out pasta sheets for me then I'll hit this one up again.

This recipe was tasty. I added garlic powder and a pinch a cajun seasoning to the filling. However, I must admit that I did have a problem with the dough. It was much too sticky and I had to keep adding flour. The recipe says to cut it into 3" circles. I made the circles larger because even putting a small amount of the potato mixture into the 3" circle filled it to overcapacity when folding over. I had no problems with the pierogi bursting open. It's just that they weren't exactly the prettiest specimens I ever made (guess because the dough was so sticky). I'll keep trying because these dumplings were tasty and tender. I just need more practice.

The filling was great but the dough was not what I was looking for. It turned out like bread after it was boiled. I was looking for something more along the lines of ravioli dough.

I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch, freeze some on a baking sheet and then bag them up for later use. Boil them from frozen state and perfect!!

I used to have a recipe from a Ukrainian grandmother of my friend, but I lost it. I've been struggling ever since to find a recipe like it. This is it! A fabulous recipe for anyone who LOVES perogies. I make mine with a potato/bacon/onion/ricotta cheese filling