Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ruskie Pierogi (Pierogi With Cheese & Potato Filling) Recipe
    Lost? Site Map

    Ruskie Pierogi (Pierogi With Cheese & Potato Filling)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

    Sort by:

    • on April 12, 2011

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2008

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2006

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2013

      Przepyszne!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Ruskie Pierogi (Pierogi With Cheese & Potato Filling)

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.1
     
    Calories from Fat 150
    27%
    Total Fat 16.7 g
    25%
    Saturated Fat 8.7 g
    43%
    Cholesterol 166.8 mg
    55%
    Sodium 752.6 mg
    31%
    Total Carbohydrate 79.6 g
    26%
    Dietary Fiber 4.7 g
    18%
    Sugars 6.4 g
    25%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    salt water

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites