Potato Pierogi [peer-Oh-Gee]

From: MarraMamba

On Jun 19, 2008

These were superb perogies, i used mashed potatoes with sourcream and green onions in them for the filling and devoured it. A true comfort food

From: AB_Fan

On Jun 18, 2008

Excellent! These were moist and flavorful. I thought they were excellent plain, but then I used a little chive-enchanced sour cream, and they were even better! Thanks so much for posting. Made for ZWT4.

From: Mrs B

On Oct 15, 2005

I've made and reviewed these before, but DH was suffering from 'new food fatique' so I was delighted to see this recipe posted for the World Tour. I did, however, serve these differently this time; when cooked I placed the Pierogies on a lightly buttered baking dish, dotted them with extra butter and sprinkled them parmesan cheese; then grilled them until golden. Yum yum. Here is what I said in my original review, which still stands “Can I give this 6 stars? I'd never heard of perogies until recently when I saw Perogy casserole featured on Recipezaar. Well I was intrigued and looked up some recipes. This one looked the best! OK so I haven't tried any others but I reckon the cream cheese in the dough has to make this the Rolls Royce of perogy recipes. And the dough was an absolute dream to work with. Oh yes, my husband's comment on his first ever taste was "oooooooh, mmmmmmmm, aaaaaaaah"! Beat that for high praise!".

From: hippeastrum

On Nov 26, 2005

I made these and they were pretty good. I used a bunch of mashed potatoes I had left over for the filling. It took me forever to roll the dough and get it into mini circles, but then I realized that all I had to do was roll the dough into little balls and use my tortilla maker to squash them into perfect circles. Will make again, thanks!