Fine Cooking Beef Short Rib Pierogi'
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10/31/2006
Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry.
09/18/2006
I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi!
09/19/2006
My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret"
02/08/2014
Tasted amazing! I wanted to post a review to add a few tips for the few people that this recipe did not work for. It would be a shame to set it in the toss pile and never attempt it again. 1) The dough is delicate, I used my kitchen aid dough hook, but when the dough got a bit sticky I added about 1/2 cup of flour 2) When you are rolling out on the counter, be liberal with the flour on the counter and on the dough surface 3) When you cut your rounds, make the dough a little thicker (when you add the filling, you will stretch out the dough a little more) 4) flour your rounds on both sides and stack them on a plate, if you refrigerate your rounds for a few hours they will be easy to work with. 5) Make sure your filling has no juice! If you use the sauerkraut recipe add a bit of mashed potato to pull it together and drain and fry the sauerkraut for a few mins to boil away all of the leftover juice. 6) When making the mashed potatoes it helps to almost over whip them so they start to become a bit "gummy", not too much, but enough so you can make balls out of the mixture 7) If the pierogi "looks" sealed but you didn't fold it over or use a fork to bind it, it will probably come apart in the boiling water. 8) drop the pierogi's 1 at a time into the boiling water so they cook for a few seconds before the next is dropped in, this stops them from sticking together, I found that 2 mins of boiling was sufficient, and I fried them after. These turned out perfect!!
03/20/2008
Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out the dough. I use a wide rim glass or mug to cut out pierogi. SOOOOOO GOOD.
06/23/2007
Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter, and the finished product was gooey and tasteless and slimy. At least half of them broke in the water and leaked filling. I would be willing to try this recipe again if there were another cooking method. Can you bake these? Boiling produced such a mess; not sure where I went wrong on this one.
11/13/2006
These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. He boiled them and then we would lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired. Not low on calories but a delicious version of the Pierogi with
01/31/2008
I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch, freeze some on a baking sheet and then bag them up for later use. Boil them from frozen state and perfect!!
08/23/2007
Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a fork or else you will have a mess when you go to boil them. Finish them off by frying them in a little butter to make them crispy and serve with onions. Thanks for the recipe!
09/29/2006
OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We actually were in Poland in 2 weeks ago. We always stop and have Pierogis at least once. This time we actually had the hotel where we stayed at make us some fresh pierogis to take home. We each brought back a batch that was stuffed with cheese and potatos and another batch was stuffed with pork. Yum-Yum! Family loved them. This recipe is great! Very easy if you have a pampered chef cut and seal. It does it all in one step. I prefer the small cut and seal for pierogis. Once they are all made I boil them first, then drain very well... then pan fry in a little butter. I cook onions on the side for those who want to add them. However in Poland I have never had them pan fried. My order has never come fried. I do like pan fried pierogis a little better. My favorite stuffing I think is still the potato and cheese. BUT !!!! This one is also very good. Definitely worth trying. The stuffing option is endless.... The thought of pierogis makes me want to plan another shopping trip soon. YIKES! Thanks! for a great recipe
04/04/2008
Amazing dough! Just like my Grandma makes.let the dough rest for 30 minutes before rolling out. Also, pierogi can be made in advance and taste the same. prepare a pan well with melted butter. Then, as the pierogi are done boiling, drain and place in your prepared pan. Put extra melted butter on top of the pierogi, this will prevent any sticking and seal in the flavor. When placing in pan, it's best to place them neatly in one layer. A baking sheet will work fine. Then, freeze them in the baking sheet covered tightly with foil. Take them out of Freezer and transfer to Fridge to defrost 24 hours in advance. Then bake 275 degree oven for 30 minutes. I do this for Easter every year and Christmas. works every time.
02/09/2011
Very good! Can freeze and then boil off later.
02/06/2009
My mom recently passed away and took her pierogi recipe with her. I tried this recipe - and it was hers! She usually used farmer cheese in her potato and cheese recipe. I also experimented with fruit filled pierogi (my mom never made these, my grandmother always did) and I used canned prune filling for some and apple pie filling (fairly well drained)for another batch, and they tasted just like my grandmother made. Then I went one step further, and sauteed the fruit pierogi in unsalted butter and brown sugar, and served them with a scoop of vanilla ice cream. WHEW! What a dessert!
09/18/2006
I'm new to cooking and have tried to be adventurous...I tried this recipe, and my family loved it. It was easier than I thought it would be, and it really has an authentic flavor.
02/11/2009
I thought the receipe was good but not great. I thought the dough was a bit dry and the filling a bit loose compared to the filling my grandmother, mother and my friend's mother use. My grandmother and mother used Farmer's cheese in the potato filling but I can't get it where I live so I substitute cottage cheese and find that I like the addition of the cheese better than the Potato filling listed. As far as the dough was concerned, I don't use sour cream, I use 1/3 c water for my liquid, 2 eggs, salt, no baking powder and find it makes a good medium-soft dough. I put it in a plastic bag so it won't dry out, if I'm not going to use it right away, after I've kneeded it. When ready to assemble I divide dough in half. On a floured board (surface) roll out each half to about 1/8" roll and cut in ¾ in pieces and flatten with my hand, insert the potato/cheese filling and crimp it around the edges. My grandmother used to roll out the dough and use a glass to cut circles to ensure a more uniform size. For the potato mix, I peel and cook 5 potatoes. Mash and add ¼ stick of margarine and ½ large onion that has been sautéed in butter and 4 oz of small curd cottage cheese and cooled in the refrigerator until it is a bit stiff. I am always looking for a bettr one though so enjoy trying all submissions.
02/26/2009
The dough is certainly more of a dumpling. The size looks like a normal pierogi until they boil. They are the largest pierogis I've ever seen. Be sure to stuff enough filling inside, wetting and sealing the edges as you go. I would add more salt to this recipe, and when you fry them, add some fresh bacon bits. The flavour will set into the dough. Yum!! Also, since pierogis are always such an undertaking, I would double the recipe. You can freeze some for later.
01/08/2011
These were a lot of work! My only experience with pierogi are the frozen Mrs. T's brand. Which I've always loved. The tasty dough from this recipe was my husband's favorite part! I had a bit of trouble rolling out the dough, it kept sticking regardless of adding more and more flour to the table during rolling. I'm sure this is more a user error thing, I've never been good at rolling out dough. I used the Traditional Mashed Potato recipe from this site and just added the sauteed onions to it. Rolling the dough and closing each dumpling was harder than I expected. I wasn't able to roll it thin enough, it kept sticking. I almost threw the batch away instead of pan frying them (and wasting more time and butter). I'm glad I didn't. The dough was surprisingly delicious and the filling was a perfect compliment. The next time, I will try to roll the dough between floured wax paper.
12/04/2011
This recipe is great. I did add some cheddar cheese to the potato filling because that is how I've been taught to make it. I was happy with the way everything turned out. If you have never made pierogi before, know this: The recipe doesn't mention that you need to add lots of flour as you knead the dough and as you pinch the pierogi together. I mean add a lottt. Otherwise the dough will be difficult to work with. As most reviewers said, to be fully appreciated pierogi are best pan fried, and served with some carmelized onions on the side. So, once you are done boiling them as directed heat some butter in a pan and brown them on both sides.
12/13/2010
these we great! but....... skip on the baking powder. My mom used to work in Polish resturant in Santa Monica. The dough (as I recall it) did not puff up as these did. The taste we so great. I had to make them for my husband he had never had these tasty little things. He loved them! I will most def make them again. But find a different dough method.
01/06/2012
I've seen other recipes like this one, and they only called for 1 egg and 1/4 c of sour cream, but I figured "how can 165 people be wrong" so I gave it a go... I don't know how the other 165 people managed to make pierogies out of this, but after following the recipe to a tee, I was left with a goopy mess. I started adding 1 tbsp of flour at a time, until, 2 extra cups of flour later, I gave up. I *still* wasn't able to get it smooth enough to roll out. I'm now scraping the gooey remains off my countertop and looking for a recipe with less liquid.
12/21/2010
I tried this recipe and it was very sticky, the dough was tough to work with but adding extra flour in the rolling/resting process helped. Once cooked, I noticed the dough had more of a bite (tougher). I will NOT use this recipe again. I also made a different batch (different recipe) of dough that does not use sour cream and calls for only one egg which came out much better and was easier to work with. Once cooked, this dough was smoother and perfect. Direct from my Polish niece.
02/28/2011
So easy! I used my kitchenaid for the dough and instant mashed for the filling so the only time consuming part was filling the dough. I'm going to experiment with different fillings like bacon and cheese, mushroom, maybe even raspberry ricotta or something for dessert.
06/03/2008
Pierogi were always a snack prepared for us by my Lithuanian great-grandmother when I was a child. My mother gave me a recipe from her head when I had a hankering to make them last year. I felt like making them again today but could not find her recipe for the dough... The dough in the recipe posted here was perfect. My family's dough used egg, flour, and milk; I found the sour cream to add some more elasticity. They turned out great! I did however use my own potato filling recipe; not sure if it's a Lithuanian thing or just my family, but we do a cheese and potato filling. I drain cottage cheese in cheesecloth (or a nylon stocking) until there is no liquid left in it, then form the filling with equal parts mashed potato and the cheese (and of course the onions.) My favorite way to eat these is fried in butter until crispy and golden brown on outside. I'm yet to try this, but my mother said that my great-grandmother used to also serve the pierogi with a simple sauce made of heavy cream and sliced bacon. Thank you!
11/23/2010
This was SUCH a nice dough to work with! And tasted great too! Do yourself a favor and get a buddy (or 4) and make a ton of perogies and freeze them! I made 3 double batches & got 300+. We're loving them! Be sure to brown them after you boil them.
09/23/2011
I really like this recipe. Though I do have a tip for some people. Don't cook the perogies right away. Seal them up and then freeze them for two days. It lets them bind and are less likely to open up when cooking.
03/13/2012
I have been on a search for a pierogie that tastes like the ones from my hometown of Pittsburgh PA...having recently moved from there to East Texas..well..they don't even know what pierogies are here :(( and THIS is the recipe to give me the exact taste of home! Perfect! Thank you for posting it! Delicious!
05/19/2010
Oh no! Eggs will make the dough harder!
08/25/2011
My grandmother always used to make these for special occasions. We always fry in a little bacon grease after boiling, and serve with crispy bacon. oh, so good! I added cheddar cheese and garlic in the mashed potatoes. For those whose leaked into the water, the dough needs to be the right consistancy. When sealing, wet just the inside edges that you are pressing together to make it stick. if more of the dough than that gets wet, it may get too stretchy and break open. I had a hard time with the sauerkraut filling till I mixed a little mashed potatoes with it b/f stuffing. Then all was well.
05/03/2010
This review is based on the dough only. I found it to be almost perfect, however i had to add quite a bit more flour to the dough when i was kneeding it to make sure it was not sticking to my hands or to the floured counter. Also, I would suggest rolling it out a little thicker than 1/8 inch, and probabilly use a larger circle cut out to make filling easier and fit more in. other then that it was exactally what i was looking for, i have tried other doughs before and they always turn out more like a pasta. this was awesome, with my mashed potato stuffing (herb and garlic cream cheese, sour cream, copped bacon, butter, a little milk, shredded cheese and pepper ) they turned out perfect with a 4 minute boiling time and then i fried them in a pan to brown and crisp up eaach side. I will definatley be making this again.
01/28/2011
Made these over the holidays. The dough was very easy to work with. The only thing I changed was instead of the sauerkraut filling, I used a sweet potato, apple and bacon filling. Talk about delicious!!
01/05/2009
I am only rating the dough because I made my own sauerkraut filling. This recipe is pretty good but nothing spectacular. Although I don't know what more I should be expecting because all pierogi dough seems to be bland and masked by the taste of the filling. I agree with the other reviewers.... the dough is very sticky and there is no way you can knead it without adding more flour. I probably added 1-1/2 cups of additional flour as well as more for rolling out. Once I did this, it actually came together very well and was very easy to roll out. I used a 3.5" glass to cut out circles and it yielded way more than the 12 pierogis the recipe states. I got about 36 good size pierogis. I'll probably keep trying different recipes to see if there are any better ones.
12/24/2011
great, easy dough. After boiling the pierogies, we put them all on a plate, and they stuck together in one big mass. Tasted great, but looked horrible. Fried it up in one big mass and cut it like a pie. Need to keep them separate as they cool after boiling.
02/08/2009
I only used the dough portion from this recipe. Been making these for many years and have many, many recipes from famliy from Poland and all over. This dough was so easy to work with, not sticky. Rolled out, cooked and froze well. Just remember to roll the dough to your preferred thickness. It expands when you cook them - like pasta. Also pop it in the fridge to let it chill and stiffen up a bit. I've made it the day before. I'm still using the traditional farmer cheese/potato filling. A trick I have found to make a "fluffier" middle is to DRAIN the potatos well then put them thr. a ricer. Then mix minimially. I will be using this recipe next time! Cheers!
12/26/2010
Thank you! My husband was quite pleased! His mom made these and she is polish! Had to learn on my own since she is no longer with us. Thanks again!
01/29/2011
My first time making pierogi from scratch! I remember eating these when I was a kid. Made them for my family and they loved them! I think I rolled the dough a little thick-- I will fix that next time. Otherwise they were great! Instead of a Sauerkraut filling (my family doesn't like) I made a potato and cabbage combo- Delish!!
10/09/2012
Came out perfect.
12/29/2010
Great recipe. They turned out great i will use this recipie many more times
10/05/2010
I followed this recipe and cant understand what went wrong. The potato mixture needed cheese or something. It was really bland. Then the dough was really sticky. I had to use a ton of flour to keep it manageable. Maybe I will try this again lots of work for it not to come out right.
04/02/2011
The recipe printed in columns and I missed that there are two different fillings. I made one big batch of combined filling (wondered for a moment at the onions on there twice... evidently not long enough). It was fantastic! The combination of potato AND sauerkraut turned out so tasty! The dough was wonderful to work with (I ran it through my Kitchenaid pasta roller) and had a perfect texture. This recipe is going in my permanent file!
03/06/2011
You need to add flour until the dough no longer sticks to your fingers. Do NOT roll to 1/8" thick, the finished Pierogis will be 1/4" thick!! Roll as thin as possible.
02/12/2009
I finally found the recipe for pierogi dough, and this is it!!! I used blueberries for filling, and they turned out fantastic. I froze most of the pierogi as sugggested by previous reviews. I will definitely make these again, and I'm sending the recipe to my mom.
09/15/2010
Great recipe! The dough was very elastic- absolutely perfect! I used my own filling and they turned out great.
09/02/2011
The dough tasted like I remember my Polish grandmother used to make, however the potato stuffing wasn't quite the way I remembered it though it was quite good. My daughter even said they tasted better than the store bought ones. Very time consuming. My grandmother used to make large ones, so after rolling out and cutting several 3 inch circles I decided to pull individual balls of dough and roll them out separately...this worked great. All in all it's a good recipe...it just needs some tweaking based on individual tastes.
01/22/2011
I found this to be a very good base recipe for pierogi - I especially like the sour cream in the dough. I had previously used my pasta recipe that I use for ravioli but this one seems more tender. One note - I had to add an extra cup or so of flour to get this dough through my pasta roller. I used the potato filling with the following changes: I used 2 shallots instead of onion and added 1c of shredded cheddar cheese. It was an accomplishment not to eat this straight out of the bowl. Things I do differently with the assembly: I use a small cookie scoop to scoop the filling, then shape it with my fingers. I wet the edge of the dough with my finger, then press to seal. Once I've done this with a batch (about 12), I crimp all the edges with a fork then put in salted boiling water. Once they're all in, I stir once, boil for 1min, remove with a spider skimmer and place on a plate. Once they cool a little, I brush with butter and place in a tupperware to freeze or cook immediately. When I'm ready to eat them, I run it in the microwave to melt the butter and then pull out the ones I want. I then pan fry til golden brown. If I've just made them, I just pan fry. Thanks for the recipe!
12/27/2009
The dough recipe for these pierogi's is my go to recipe. I make them every new years as a tradition and my family and friends love them; especially my Polish boyfriend. It is very time consuming but completely worth it. Be ready to commit a whole day to preparing them. After boiling I saute them in a pan with butter and sweet yellow onion. Try topping them with sour cream alone or mixed with horseradish. YUMMY!
12/27/2010
I tryed these, and the doug recipe is very good, I loved them
10/24/2010
Awesome recipe! These turned out totally delicious!! We ended up with too much filling though. So we only did the potato filling, and served the sauerkraut on the side. Instead of boil cooking we boiled each for about two minutes (until the floated) then froze half of them, and pan fried the rest in a little bit of butter.
02/21/2011
Only used the dough and did our own thing for the filling, but the dough was great. Excellent texture, easy to roll out nice and thin, and then perfect and delicate when eating. Way better than that mooshy potato dough of commercial perogies
06/16/2010
I used this recipe for the dough only, I filled mine with mashed potatoes mixed with butter, milk, cottage cheese, cheddar cheese and salt. After boiling I pan fried them and served with fried onions and sour cream. This made an enormous batch and I have enough left over to freeze for at least 2 other meals for my family of 5. The only problem I had was that after I boiled them, I put them into a bowl until I could fry them and they really stuck together. I won't make that mistake again the next time - and there will be a next time. When I make them again I will be sure to lay them out flat on a cookie sheet while waiting to fry in butter. Amazing recipe. Absolutely delicious.
11/06/2010
My beau asked me to add a little grated sharp cheddar cheese to the potato filling mixture and it was delicious. Worth the effort if you are in the mood to make some from scratch - great project for some together time and it yields a scruptious meal.
04/04/2009
This was a great recipe. A couple of things--i did find that more flour was needed, and this made more like 50 pierogi rather than 12.
09/20/2006
simply the best! Can't get enough of 'em! please open a pierogi mail order or restaurant!
04/02/2010
I am giving it 4 stars because my daughter and husband loved these. I didn't care for them (2 stars). They are time consuming to make, but not difficult. The only suggestion I would make is to cut down on the salt in the potato filling. I get the idea that if you like Pierogi, you will love this recipe. I guess I don't, but my family really did love this.
04/20/2010
Awesome! After boiling I pan fry in butter and onions then dollop sour cream on top (it melts in and creates a "sauce"). They freeze well too (before boiling laid out on a cookie sheet then tossed in a freezer bag. ( I use suarkraut/suarkraut potato mix filling add cheese sometimes... whatever leftovers I have but always with some saurkraut for a sour note) when I don't feel like making too many (lazy) I make HUGE ones using a small bowl as a "cookie cutter" and it works too very versatile recipe.
02/06/2011
I made this recipe for a Superbowl party. Being the only Steelers fan I felt the need to bring something Pittsburgh-style. I made them ahead of time, sauteed in butter/onions, and poured it all into a crock pot with a little extra butter. The were pretty much gone by the end of the first quarter. Nothing but compliments!
08/22/2008
These were pretty good. My only criticizim would be that the dough was a little too bread-like. I made the potato filling and added a bit of minced garlic and some cheddar cheese. I enjoyed them overall and will probably try to play with the dough recipe to get a better consistancy.
12/30/2010
I used my own filling but this dough is perfect. Was looking for a pierogi that I remembered having as a child. This is it, thanks!
10/22/2009
Results were delicious, but the time needed to make this was way off, or I did something drastically wrong. It took me more than 3 hours to complete this recipe. Recipe yielded 45 chinese-dumpling sized pierogi dumplings. Here is my approximate time breakdown: 30 minutes for the mashed potato filling (including boiling the water and cooking the potatoes), 5-6 minutes for the sauerkraut filling, 2 hrs for the dough, 30 minutes for rolling, cutting and assembly, and finally, 15-20 minutes for boiling. Suggestions - make when you have left over mashed potatoes on hand, and modify the dough recipe. Use either 1/4-1/2c more flour, or only 2 eggs. Dough was way too wet and took forever (almost 2 hours) to knead into a stretchy dough-like texture.
01/03/2011
These were exactly how our Polish friends make them. Soooo good, and a lot easier for a first-timer than I thought.
01/22/2012
Love these! Simple recipe for the dough, and turns out wonderful. This recipe also made me 100 pierogies! YUM
01/10/2011
Loved this recipe! This is delicious and would be great with so many different variations of fillings. I used the potato filling with a Mushroom Goulash. Awesome. The only thing that I am not a fan of is how long this recipe takes. The prep time is much longer with the making of the dough, cutting, filling, wetting, folding, crimping. I know this is just the way it is with this kind of recipe! But...it does make a delicious dish!
09/18/2006
i am not a big fan of perogi, but i can not get enough of these. i especially love them served with sour cream
10/31/2010
These were great. Not hard to make and I served them with melted butter and minced onion. Very tasty!
11/10/2008
I thought these were very easy to make...although very time consuming. I followed the recipe exactly but found it to be a little bit bland. I would rather save the time and buy the frozen ones. I am not sure what this recipe needs but the I think that the dough needs more flavor.
04/10/2010
I was disappointed with this recipe and surprised by all of its 4- and 5-star reviews. First, the dough was extremely sticky. Although I am skeptical of recipe testers who alter recipes then review them, I absolutely had to add more flour than the recipe called for in order for the dough to be workable. I ended up adding a whole extra cup of flour and still needed more to flour my surface and rolling pin. (The humidity level here is 59% today in the VI where I work with windows open, that may have had an effect?). I made both the dough and the potato mixture in advance and let them refrigerate for a few hours before rolling the dough and assembling. After boiling my first batch for about five minutes, the edges were still uncooked. I do not agree with the recipe's suggestion to roll the dough to 1/2"-1/8". A half inch is WAY too thick. I would suggest rolling to 1/8" or less so that the dumpling cooks evenly. I did taste at this point and the pierogi did taste good (except for the edge), but for more flavor, I decided to saute them in a bit of butter with sliced onions. The fillings were very good. Next time I will try a different dough recipe and make it in the bread machine, then make sure to roll the dough thinner.
02/02/2011
i used half the amount of filling. Boil for 5 then drain and pan fry the best!..Alot of work though! NOTE: dough is sticky! needed extra flour.
01/12/2011
Tried this recipe last night. Everyone loved it. The only thing I changed was that I added chopped crispy bacon to the potato filling. Why? Because everything is better with bacon ;). I'll definitely be making these again.
06/17/2009
At first I wondered why some members said this was a time consuming recipe, but by the time I was finished I understood what they were talking about! But so much worth the effort!! When I first boiled the pierogi before I fried them in butter I wasn't too impressed with the dough texture (like overcooked/mushy pasta) but after I fried them they were wonderful! Even better when I fried ones that I had rubbed with butter and froze first. I can never go back to the frozen store bought brand again!! I used a potato, cheddar cheese and vidalia onion filling, and made additional ones with strawberries and fresh peaches that I sauted in butter and added a little corn starch and water to thicken the filling. I served these with whipped cream on top and couldn't believe that my picky nieces loved them. Tasted very much like crepes but with a thicker dough.
09/19/2006
The best side new side dish. You just have to try it. You will not be dissapointed.
12/29/2009
These are amazing! I did not use the sauerkraut as hubby is the only one who likes it. Instead I sauteed bacon and minced onions to add to the potatoes. Best pierogi's that I have ever had. I will never buy frozen ones from the store again. So simple to make. I put wax paper on a cookie sheet and froze the ones that I did not cook. Then I put them into freezer bags so they did not lose their shape. Boiled the frozen ones for 5 minutes then did a quick pan fry. I will be making these every time I have left over mashed potatoes to stick in the freezer. Thanks for sharing this amazing recipe!
08/10/2011
Very yummy! Had some dough left so I used it with banana. Amazing!!!
02/20/2010
I actually filled it with meat and baked it. It came out just as crispy and was incredible. Stuffed it with ground beef and cheese. Excellent
11/03/2010
I filled these with the usual cheese/potato filling. So yummy! Theres only 2 of us, but I went ahead and made the full 12 servings and instead of cooking all of them I froze them. Worked wonderfully! I'm definetly going to bring them to my grandparents to try. :)
11/30/2009
These were very time consuming to prepare, but worth it in the end! I used pre-made Bob Evans refrigerated potatoes and added some cheddar cheese and finely diced sauted onion. These are great just boiled ("healthy" version), and even better fried in a little butter and onion. I served with sour cream and salsa on the side.
09/18/2006
Oh my gosh - This are fantastic. Thank you for sharing a wonderful family secret.
03/03/2012
This was my first try at making Pierogis and they were excellent! My PICKY daughter ate 14 of them. Will definitely be making again....thanks!
12/29/2008
These were okay but nothing like the ones I would buy from the Polish women at the Church. The filling was good but the dough was too fluffy and bread like. The ones I used to eat were more like a thick pasta. I don't know much about making any kind of dough but if anyone can recommend a way to make it more pasta like, I'd appreciate it :-)
06/15/2009
Thank you for this recipe. It's wonderful to introduce my children to these Polish classics that my Great-Grandmother used to make. You can buy them in stores - but homemade is always the best!!
01/14/2012
This is more a 3.5, but didn't want to give it the lower 3 stars. THis was my first attempt at making pierogies.. the only difficulty I had was rolling out the dough. As for the filling, I like sauerkraut, but I did not like this filling at all. I ended up tossing it out and using the potato filling. And there was plenty of filling left. I used a piroshky/dumpling crimper to seal. Will make this again.
10/02/2010
I'm not sure if I did something wrong, but I followed the recipe to a T. I was looking for a slippery, pasta-y texture... basically, a homemade version of Mrs. T's pierogies (I have zero Polish/Ukrainian heritage). These came out with a more biscuity, buttery, fluffy/flaky texture for some reason. The taste wasn't bad, and it was very easy to work with, but it was just the complete opposite of what I wanted.
11/14/2011
just like moms
01/31/2013
Pierogies are one of my very favorite foods. A year ago I could not have anything dairy so I decided to make my own version of these. I changed to butter to vegan margarine and used a dairy free sour cream (tofu product)instead of real sour cream. You could not tell it was not real dairy and they were delish! Very easy recipe to follow and the dough is very soft. Will be making these again and again. They are also the preferred choice of filling for my previous cheese loving children.
12/24/2014
This recipe is by far the best one I have tried for Pierogi. A couple of helpful tips as working with the dough can be a challenge. I use the recipe measurements exactly and then let the dough sit for about 20 minutes. After that if it is still very wet and sticky I will add a little more flour and knead it in to make it to where its still sticky but not clinging to everything. Roll it out thick and cut circles using a pint glass and then roll those circles out a little more (Don't make them too thin!) After adding the filling you absolutely need to wet the inside edge of the dough all the way around, this will help seal them. After wetting the dough fold them over and press down on BOTH sides with the tines of a fork. Hope this helps!!!
08/21/2014
This was my first time making or eating Pierogis and I was hesitant because I'm not a huge fan of sour cream but these were delicious. I ended up making them a bit large and they were a bit filling.
01/04/2013
This was the most labor intensive food item I've ever attempted to make and it was also an epic failure. I followed the directions for making the dough to the letter. It was the stickiest dough I have ever made. At that point I should have realized that I needed to use at least twice as much flour as the recipe called for, but instead of trusting my insticts on this I wrapped up this mass of stickyness in plastic wrap and put it in the fridge overnight. The next day I took it out to make the dumplings. I couldn't even get it off of the plastic wrap. It was stickier than taffy. At this point I did add more flour, but there was no saving it. I rolled it out and cut some rounds. Most of the rounds were still too sticky to pry up from the rest of the dough. I ended up making 10 extremely gooey horrible looking dumplings. I didn't even attempt to boil them. Most of them had huge gaping holes due to the evilness of this dough. I decided to treat them like potstickers and attempted to pan fry and then steam them. I ended up with one raw dough side and one burnt side. They went in the trash and I just ate the fillings instead.
11/18/2009
I have made it with both fillings and they are great. The sauerkraut filling takes less time than the potato filling. I make them and freeze them in on a baking sheet, then pop them off and put them in a labeled freezer bag to take out and cook later. They do fantastic in the freezer.
12/28/2011
Rating for dough: Great recipe, dough turned out well, nice and tender. I used a different filling, so can't rate. Btw, they turn out surprisingly well when baked too, slightly bready--though fill well seasoned/sauced meat may be best if you bake them.
04/15/2012
Love these. They remind me of holidays with my Polish relatives and I've started my own tradition by making them for Easter the last two years. Both fillings are delicious. We boil and then fry them for some extra yummy flavor and crunch. I used a pint-sized drinking class to cut out the dough - it was just about 3" across.
04/25/2010
My review is only for the dough, since I used a different filling for the pierogies. The dough was much too sticky, and I needed almost another cup of flour before it was of a consistency that could be handled. After boiling the pierogies, I browned them in butter and olive oil, which gave them a nice crispy texture where they touched the pan, but kept a softer texture on the rest of them. I topped the pierogies with some onion sauteed in butter, and a little crumbled crisp bacon. They were delicious!
02/14/2010
These were good. The dough cooked up to be puffy and I found the dough stuck together, no problems with them falling apart. I also fried them a bit to give them a crispy outside. The flavour was bland, so I might follow some suggestions of stuff to add to filling. The only problem I had was I think I over kneaded the dough and it became too hard to roll out and so I wasted about half the dough; however, I still got 16 pieces.
01/22/2009
great dough recipe make sure to let it rest before rolling. Used Sauerkraut Filling for Pierogi & Cottage Cheese pierogi recipes from this site for the filling
12/16/2009
My favorite pierogi recipe!
07/10/2010
First time to ever make pierogi. These were a little time consuming but very good and would follow the recipe again-hopefully to get quicker at making them. I find these better than any from the church sales we usually get them from.
10/17/2014
These came out wonderful! Used quite a bit more flour when kneading. Also I only had bread flour available which worked perfect. Had no sour cream so I used Greek yogurt. Had quite a bit of filling left over, I wanted my husband to try because he never eats pierogi so I added a little bacon and cheese with the potato. He really liked them.
01/03/2012
best dough yet
07/15/2012
Fantastic authentic Pierogies, and so simple to make! A great way to use up leftover mashed potatoes, too! Perfect side dish for a venison roast with gravy. Thank you so much for this recipe!!
01/01/2012
Too much pepper and the potatoes should be whipped, mashed isn't the right texture. Allow 3 hours! :)
01/17/2012
These are awesome. Exactly what i hoped for and expected.
12/30/2008
This dough is the best! It's so tender. I find I have to add more flour because it's too sticky. I cheat and make mine in a bread machine on the dough cycle.
Source: https://www.allrecipes.com/recipe/109914/pierogi-polish-dumplings/
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