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I tried these but found them very bland and also 'mushy' after boiling. I have never heard of a recipe for pierogies that didn't sautee them after blanching. Now I know why.lol I don't doubt this is one old fashion way, but if you add a few 'unhealthy but tasty' steps, I think you'll enjoy more. My mom and aunts were Polish and twice a year got together to make hundreds...<br/>Filling - Try regular large curd cottage cheese, instead of dry. A little hard to seal in the dough at first, but you'll get the hang of it. Then added diced onion, sauteed in margarine until limp - which gives them a GREAT flavor.<br/>And, boiling wasn't the final step...after blanching in boiling water (until they float) for a couple of minutes, they are sauteed in butter or margarine until light golden brown.<br/>OK - not the healthiest way to cook,but everyone LOVES THEM.
My grandma also made these perogies. We ate them with white sauce (butter, onions, milk or cream, salt and pepper) and rhubarb sauce (chop rhubarb, put in saucepan with a bit of water and add sugar to taste. Stew until saucelike.). Very good!
This was very good! Its not as complicated as it looks either. Thanks for sharing this healthy recipe. Yummy, Yummy!
Yum! This was my first attempt at perogies and they turned out great! Very tasty and the dough was perfect. I did have some trouble working with the dough and filling...so they aren't the prettiest but they taste great!
Wow! These perogies are so good. Wonderful instructions, easy to make! Reminds me of the days I made them with Grandma. I had so much fun making a mess of my kitchen and then feasting with my boyfriend. I doubled the recipe and mixed in 2% cottage cheese with the dry curd. Now that I know the recipe, I will be making these perogies often. We served with melted butter, fresh pepper, salt and sourcream. Delish! Thanks!
I LOVED this recipe. I have never made homemade pierogies in my life, and I decided to bite the bullet (My boyfriend has been bugging me to make them for a looonnnggg time) First try and they were wonderful! I loved the filling, its a nice switch from the standard potato and cheese. And the dough was perfect. Great recipe!!
I made these to go with cabbage soup and they were good. I'd never heard of dry curd cottage cheese and couldn't find any around here so I used ricotta and I replaced 1 cup of flour with 1 cup of wheat flour. Other than that I made as directed. Thanks.
This is almost exactly like what my late mother-in-law used to make, she served them with butter and sour cream. I have been looking for this recipe for quite a few years. Thanks a million. Lily
Thanks for sharing this recipe. These are exactly like the ones my grandma makes. DH and the kids love the potato and cheddar perogies and so I made a batch of these for myself. Eating these is just like eating my grandma's cooking. I will be using this recipe often, thanks again!