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My husband lived in Poland for a while and asked if we could learn how to make these. He says that this recipe is exactly like the Polish grandmothers make. I think they are delicious as well. I don't change the recipe at all and they come out great. I freeze the leftovers before boiling rather than after, and after pulling them out and boiling and frying they taste as fresh as when they are just made. I think a lot of people eat them with a topping of sauteed onions and crispy bacon. That is delicious as well. Thank you for this great recipe!

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qnftkwh April 12, 2011

I was making all kinds of pies, so naturally having the flour, the chilled butters, the chilled processor out, I found this recipe and decided to make sure I made these. Since all my stuff was chilled, I didn't have a problem with the dough. The filling was easy to put together, and totally delicious! I kept to the recipe except for the fact, as I noted above, all was very chilled. It is very warm right now, and knowing I could never of worked with warm dough this went together easily. I immediately put it in the fridge to continue it story of being a pierogi. I made the potato stuffing from real mashed potatoes and we enjoyed these a lot. After I finished putting them in the boiling water, I then put them in the freezer, then when used, I put in a pan with cooking spray and a bit of Earth Balance, it gave it a wonderful crust. Thanks so much, little turtle!

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Andi of Longmeadow Farm August 21, 2008

10 STAR ALERT!! Wow, I just can't express how wonderful these were. We had never eaten perogies before and my husband said he expected them to be bland but they were anything but. A crispy, golden outside after frying and a cheesy, creamy inside makes for a dinner to die for. How wonderful this recipe would be for a vegetarian dinner guest! They were much easier to make than I anticipated as well. The dough came together very quickly in the food processor and rolled out with no troubles after it had chilled. The total prep time was pretty accurate for me -- about 45 minutes of work from start to finish (not including resting time for the dough). The recipe made about 30 in total for me. We ate some fresh and froze the rest. When we wanted to reheat them I took them out of the freezer and let them sit on the counter for about 20 minutes. Then, in a deep frying pan, I added about an inch of water, brought it to a boil and put the perogies in for 2-3 minutes. I then drained the water, put the perogies on a plate and put some oil and butter in the pan and fried them as normal. Worked a treat. Thank you so much for an amazing recipe.

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Sackville February 25, 2006


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Julcia July 22, 2013

I am not sure what I did wrong with the dough but I made it twice and had a very sticky dough that was hard to work with. When rolling all it wanted to do was stick to the rolling pin and the counter even after I floured everything. Was afraid I was using way to much flour to make the dough edible after boiling. When I made these with my aunt years ago the dough was not this sticky. The first batch I left in the refrigerator all afternoon and the next batch I left overnight. The filling was tasty but I just couldnt get the dough to work for me. I will not leave any star rating as I see there was a five star review and the problem must have been something I was doing wrong. Sorry littleturtle that I couldnt get this to work and leave a great review. Tagged for the Please Review My Recipe tag game. UPDATE: I can not leave a no star review so the star rating is for the filling.

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lauralie41 August 20, 2008

dough ingredients have way to much liquied, to use that much milk and water with that small amount of flour makes MUD. very disapointed in recipe.

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Chef Kenney J April 24, 2008
Ruskie Pierogi (Pierogi With Cheese & Potato Filling)