20 Reviews of Ukrainian Perogies, for Beginners

From: MommaKim

On Oct 18, 2007

I am only reviewing the perogie and cheddar cheese filling, it took me much longer than the 32 but the results were well worth it. My DD and DH gobbeled them right up. They freeze beautifuly, they taste as fresh as the day we made them. Thanks for Posting!

From: morgancole

On Dec 22, 2005

my grandma also use to make thease for christmas every year. i have continued the tradition for the past several years....as for appearance and texture...practice makes perfect...but is well worth the effort. I add crumbled bacon to the filling because that is what I was use to growing up and make on a much larger scale.

From: Kochmaus

On Sep 2, 2007

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!

From: Lali

On Sep 19, 2001

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.

From: Cilantro in Canada

On Jun 14, 2006

I am only rating the potato and cheese filling which is excellent. I mixed everything in a mixer and cooled it before using. I chose to use the chez whiz option mentioned. I did not try the dough as I have a recipe that I use that I really like. If you like cheese and potato perogies you will love these. Thanks for the recipe.

From: angelina ballerina

On May 13, 2002

Imade these last night for supper. I didnt yield as many as the recipe states, and I had an awful time with the dough. This is probably because I am at sea level and I did need to add a lot of flour. I also by no means am an expert yet as they turned out looking horrible. I suppose the visuals will come with practice. My partner found them soggy and although all of these issues may be rectified it isnt the best recipe Ive tried.

From: Terrene Mack

On Jan 7, 2002

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!

From: Chef #237223

On Aug 19, 2005

fun fun fun. that is all i had when i revisited my heritage and my family savoured their tastebuds. this recipe is like going to a carnival and winning a magic prize - yum is all i can say. "yum".

From: LoveMyVeggies

On Sep 14, 2009

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!

From: Ciocia DD

On Oct 4, 2009

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.