YUMMMMMY! Made these exactly as stated but used a 3.75 inch "Mister Dough Maker" cutter (I thought 5" seemed way too large). I only got 26 out of the batch, but they were THEE best 26 pierogies I ever made...best we've ever eaten actually! For the filling I made 6 servings of instant mashed potatoes and added a cup of cheddar cheese and the onions sauteed in butter into them (had extra filling but that was even good by itself!). Everyone at the table sounded like they were in heaven. It did take me about 1 hour to fill and boil, and then another 15 minutes or so to fry in butter but it was well worth it! Thanks for the great recipe! P.S. I also used a fork to crimp the edges and for the first time no filling escaped!
Rita, EXCELLENT these were very good. My heritage is polish, so I do know alittle about pierogi. Just to give you all a tip: when you boil potato for the filling keep the water from the boiled potatoes and use that in the dough. It makes the dough so pliable. Learn that from my polish grandmother in Poland. I have never used cream cheese before but I love it.
Great perogies! I have never had or made them before so this was fun to try. I only got 12 so must have made mine bigger, still have some filling left so can make more dough. I did add caramelized onion, bacon to the filling. Served in a cabbage, onion skillet dinner.
These were great. I used homemade garlic mashed potatoes in them. And served with sauteed mushrooms and onions. My family was in heaven!
I made this tonight. Good news! - you can use a pasta machine to roll out the dough. Just dust with flour to make the dough non-sticky. Made mashed potatoes with cream cheese, garlic salt, and cream. Then used this recipe for the other part of the filling: http://www.foodnetwork.com/recipes/alton-brown/fromage-fort-recipe/index.html
Equal parts of each. Delish!
I'm Rita's Sister, I got her started on making pierogies years ago. She is the Dough Pro and I'm the filling expert. This is the best receipe she has come up with. This year we made 29 dozen for Christmas Eve. And they all disappeared within a couple of days. We do have a big Polish Family. -- posted Jan 4, 2003, 1 member found this helpful Note for the Sisters-12-2004 Recipe was x5. Dried Lobster, Porcini and Black Trumptet mushrooms were added to Portobello for the saurekraut filling.
These were much easier to make than I expected and turned out yummy! I filled them with a mashed potato, grilled onion and sharp cheddar cheese combo. We then served them with more grilled onions, sour cream and bacon bits. Thanks for the recipe!
Great recipe! Thanks!
Nice recipe for the dough. My mom used the potato water as was recommended. I used velveta cheese with fresh chives to the mashed potatos for the filling.
These were very easy to make. I had leftover mashed potatoes from Christmas and wanted to use them and found this recipe. I don't know why I bother looking in cookbooks when I end up finding what I need right here. I love Recipezaar and have it as my homepage. This recipe made 24 for me. Thank you Rita.