Quick and Easy Pierogies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Christina
Reviewed: Feb. 5, 2011
This is pretty much just how I make my pierogies, except I make more than six, and, therefore use more butter and onions and such. I do have to admit, 9 times out of 10, I do boil them slightly first (just the way we always did it), but if I'm in a hurry, or just don't feel like it, I cook them like this from frozen...either way, they turn out perfectly delicious, buttery, yummy goodness! :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Photo by Deb C
Reviewed: Jul. 22, 2014
This was a tasty and satisfying side dish. I found a great quality brand of frozen pierogies and followed the recipe exactly. My husband loved it.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: Jan. 7, 2014
Oh, now this is comfort food at it's best! Rich, delicious, and very filling - not for those counting calories or for those of us like myself who made their New Year's resolution to get healthy LOL! I made this for my husband and this is pretty much the way my Mom used to make them for me as a kid. The only exception for me was I got my hands on homemade church pierogies thanks to my mother-in-law! And for those of you who've had a "church" pierogi you know what I'm talking about. Perfect topped with fresh chives vs. parsley and a side of sour cream - YUM!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Feb. 4, 2011
This is the way I have been serving pierogies for years! Fast, easy, filling & delicious!
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Photo by Holiday Baker
Reviewed: Feb. 4, 2011
This is basically how I usually make my pierogies. I always make them to taste. So, I decided to try this with exact amounts. I doubled the recipes and made 12 pierogies and used 1/2 whipped butter and 1/2 lite margarine to lighten it up. The best unintended part of the recipe was I made a couple steaks yesterday I made on the grill. I took them out of the fridge and sliced them and sauteed them in the pan after I removed the pierogies and they got a nice flavor with the butter, onion, garlic, parsley combination left in the pan. So, it made an easy complete meal in one pan today.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Jul. 23, 2014
These tend to be not as creamy on the inside and crisp on the outside because you did not cook the pierogies in hot water first. Bring the water to a boil and add pierogies. When they float take them out to steam dry. Sauté butter, onions & garlic until semi translucent and add the pierogies. When they are slightly golden they are perfect! Yum.
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Photo by Micki

Cooking Level: Intermediate

Home Town: Etters, Pennsylvania, USA
Reviewed: Dec. 10, 2013
I think pierogies are bland.
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Photo by Vikki Cabral

Cooking Level: Expert

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