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These are just like my cousin makes (at last I don't have to BEG her to make them) Her MIL taught her to make them.
I grew up with Varenyky (Ukrainian version of Polish Pierogies) and this is definitely an easier version of my mother's recipe. That being said, I do think I prefer using traditional Farmer's Cheese (vs. Cheddar or Cheez Whiz) and making separate batches of cheese-filled or potato-filled. We usually have an assortment of toppings that foks can choose from -- sauteed onions, mushrooms, sour cream, applesauce, fruit compote, etc. Thanks for sharing your recipe - it's great to see these foods shared and celebrated!
My husband went crazy for these perogies! After boiling them I fried them up with bacon onions and butter and they were the best perogies my family has ever eaten... Even better than my Ukrainian great great grandmothers! I also chopped up about 4 bacon strips into the filling as well.
Very nice recipe. I like the idea of using dill inside the filling. In our family (Polish) we also use farmer's cheese with a little sugar to make sweet cheese Perogi. One thing we have started doing to cut down on the dough handling is to roll the dough into a long snake and then cut pieces to number to amount of small filling balls. Then each piece of dough is rolled flat and handled just once. I used your filling recipe, Kat, but stuck with the sour cream dough from Martha's Living website. Loved the dill with the sour cream dough. We, too, do this once each year. About a week before Wigilia (Polish Christmas Eve Dinner) we make many, many batches of perogi for Wigilia and as far into the year as they will last. To cut down on prep time before Wigilia itself we cook off a few batches of the perogi, cool them on Pam-sprayed cookie sheets and spray the tops with more Pam, then freeze the cookie sheets. We can then put all the cooked, individually frozen perogi into a bag to be "warmed through" in some simmering water on Christmas Eve.
I love this recipe. I have attempted to make perogies before and there turned out horrible. This recipe was easy to follow, easy to make and tasted amazing. I found it was hard to roll out the dough thin, I sprinkled a bit of water while rolling out and found that helped alot. Other then that it was great
The correct spelling is 'pierogies.' Pierogies is the pural. Pierogi is the singular.
Really loved working with this dough, and being able to roll the filling really helped keep the mess down and the amount of filling right. Super easy to make, but takes more prep time than stated, if you start with boiling the potatoes. I'd say about 1 hour. (I made the filling the night before.) Try using sharp cheddar for the filling if you like more punch, and I used about 1 tbls butter and then a bit of milk to moisten the filling and cut down the fat. Also used whole wheat flour to add to the nutritional value, but would recommend mixing 60% whole/40% white. Thanks for sharing a really great recipe!
My grandma used to make these for Christmas Eve every year and we loved them! This recipe was great but I only yielded 28 perogies. We served them with sour cream mixed with cottage cheese and dill, delicious!
I made these in New Zealand for my Maori friends - what a success! The recipe is exact with exact results. Yes, you'll need to add flour as you roll. Do just what Kat says. While in New Zealand, after visiting my sister in Australia and hearing her pine for perogies, I thought of food.com and knew there'd be a recipe. Terrific recipe - my first time making them on my own...without one of my great Winnipeg Ukrainian friends.
This is a very easy and workable dough, very tender when cooked. I will make again.