i have to give this recipe five stars even though I had some trouble which I think is my fault. When I boiled these, all the filling came out. Probably needed to seal then better. Thankfully I only tried this with 2 perogies. So for the rest, I pan fried the frozen ones in butter until brown, then baked in oven at 350 for 10 minutes. They were excelent. Thanks....................................... I just wanted to add that I tried this recipe again. This time I made a double batch. half of them I put cheddar potatoes, chopped broccoli and a little cheese and the other I put ricotta cheese, mozzarella cheese, and little garlic. After making them and freezing them on trays, I put six each a foodsaver bag and put in the freezer. Now I just boil in the bag about 5 minutes, and take them out and pan fry with a little butter until brown on both sides. They come out even better.
This is s fantastic recipe! It's farily high on the complexity and time scales but well worth the effort. I made one minor ingredient modification by substituting the cottage cheese with yogurt (no cottage cheese on hand). This was fine. The other thing I did was to use a tortilla press to make the rounds before filling them. This worked out great using liberally-oiled plastic with the press. I doubled the recipe and ended up with 42 large perogies. They boiled up beautifully - not one broke. I think that freezing them is brilliant for this. I made two types of perogies potato-cheese with roasted garlic and sauerkraut. Rave reviews all round.
This recipe is amazing. Usually I get about 3 or 4 friends around and quadruple the recipe and just start making them. Putting the dough in the fridge once mixed is imperative. Also I find that rolling the dough between parchment paper allows a very thin perogy dough which is wonderful, and I don't need any oil. Plus I give a little shake of Benefibre to the filling. We celiacs need our fibre.
These were yummy but I defiantly made my stuffing a little to plain. I also put my dough in the fridge before I tried to roll it out because it was very hard to work with. Oiling is a must! This recipe took me much longer than I though and took a while to get used to, but overall a success! Thank you for giving me back perogies!
These are amazing! My husband who is not gluten-free thought so too. I ended up making 2 batches to have a bunch in the freezer.
These taste just like "real" perogies. I just loved them. My husband couldn't tell the difference.