Comments on: Homemade Pierogi

By: Albrecht Powell

Albrecht Powell — Thu, 22 Dec 2011 13:50:06 +0000

Thanks for sharing the link! This recipe is originally mine on About.com, then was copied to Columbus Foodie, and then here (where even the attribution was lost).

By: Sara

Sara — Thu, 17 Nov 2011 15:37:47 +0000

I suggested to my mother that we finally make pierogi. Having Polish roots, it’s embarassing to say that we have never made pierogi from scratch!

The dough itself was unlike anything I have ever had before. Even the fresh pierogi from the Polish place near my house didn’t come close to this stuff.

These were such a success that we decided to make them for Thanksgiving. I want to play around and use different fillings next time, but the red potato, onions and cheedar cheese is truly Heaven. Thank you so much for this recipe, I just adore this blog!

By: sue

sue — Sat, 15 Oct 2011 18:15:26 +0000

I have been making these for about 6 months. I had to use up the frozen boxed ones first. Since then only homemade! I do add bacon bits to potatoes and use a variety of cheese flavors. Every batch is different in flavor but taste wonderful.

By: Cumin and Fennel-Crusted Roast Lamb | Brown Eyed Baker

Cumin and Fennel-Crusted Roast Lamb | Brown Eyed Baker — Mon, 10 Oct 2011 04:24:34 +0000

[...] year ago: Russian Pound Cake Two years ago: Marshmallow Crunch Brownie Bars Three years ago: Homemade Pierogi Four years ago: Outrageous Brownies Cumin and Fennel-Crusted Roast [...]

By: Angela

Angela — Tue, 26 Jul 2011 12:27:35 +0000

Made these and they were excellent! Love the dough! I added a couple of tablespoons of sour cream to the filling and think that the next time I will add garlic and more onions.

By: Potato and Onion Pierogies (Vareniki) « Marina's Kitchen

Potato and Onion Pierogies (Vareniki) « Marina's Kitchen — Tue, 05 Jul 2011 15:09:28 +0000

[...] original recipe is from a blog I’ve been following and once I found this recipe it certainly motivated me to [...]

By: Darlene

Darlene — Mon, 06 Jun 2011 19:19:27 +0000

Hi There!
I just happened upon this site today! I am formerly from Wpg, now living in Bismarck, ND.
Anyway, my Mother used to make perogies (brought up German Mennonite). She made either COTTAGE CHEESE PEROGIES (dry curd cottage cheese w/eggs & S&P). We would pour melted butter over the perogies on our plates! How sinful is that, eh?!
The other kind she made were BLIND PEROGIES (just plain dough boiled – then she would cut up some blue plums and cook them on the stove w/sugar). On our plates, we would cut up our blind perogies, put the plum mixture on top of the perogies, and then add some whipping cream (not whipped cream).
Oh, soooooo many calories BUT soooooo GOOD !!!

By: Lindalou

Lindalou — Fri, 13 May 2011 05:21:51 +0000

I made this dish tonight for dinner. It took about 2 hours from when I started until we were eating dinner. I had english peas, so I added those to the onions that were sauted in butter, along with some white wine to serve over the pirogues. I did learn that the underside of the cut pasta is the most moist, so it worked better to use that side to put in the filling as the edges sealed better. My husband and teenage daughter loved the pierogies. My husband said his Ukrainian grandmother’s had twice the fat and were garlicky. Mine were better, of course.

By: Paulina

Paulina — Tue, 10 May 2011 16:15:05 +0000

Greetings from Poland!

By: Marina

Marina — Thu, 14 Apr 2011 18:13:04 +0000

This EXACT recipe can also be found on About.com – http://pittsburgh.about.com/od/recipes/r/pierogies.htm

By: Lucky numbers « Mark Ruins Dinner

Lucky numbers « Mark Ruins Dinner — Tue, 01 Feb 2011 03:58:21 +0000

[...] Homemade Pierogi from the Brown Eyed Baker [...]

By: In Search of Pierogi » Poor Taste Los Angeles

In Search of Pierogi » Poor Taste Los Angeles — Tue, 05 Oct 2010 19:13:53 +0000

[...] ones available are authentic and appreciated by this Polish gal. And there is always the option to make them yourself, but I will warn you that it is a project of epic proportions and one that is not be taken lightly. [...]

By: Russian Pound Cake | Brown Eyed Baker

Russian Pound Cake | Brown Eyed Baker — Mon, 04 Oct 2010 04:03:00 +0000

[...] years ago: Homemade Pierogi Russian Pound [...]

By: Michelle

Michelle — Wed, 29 Sep 2010 00:19:50 +0000

Love the addition of pepper jack and bacon in the filling! Thanks for sharing your feedback, great to hear how much you enjoyed them!

By: Beth Temple

Beth Temple — Tue, 28 Sep 2010 23:26:44 +0000

I made these tonight…great recipe! I changed the filling a bit, using a quick mashed potato mix, cheddar and pepper jack cheese and bacon. They were delicious!! My 3 1/2 year old said they were his favorite.

By: Sandy

Sandy — Thu, 15 Jul 2010 20:25:53 +0000

After the Pierogi is done can you put them in a crockpot to keep warm? I would like to take them to the office to share as the vice president of the company I work for is from Pittsburg.

By: WYŚMIENITE pokory, WYŚMIENITE pierogi « The Golden Mean

WYŚMIENITE pokory, WYŚMIENITE pierogi « The Golden Mean — Sun, 20 Jun 2010 02:28:13 +0000

[...] my selection: I went with the woman who grew up in Pittsburgh. Viola! I did make a few changes to her recipe, just because I feel confident enough in my pierogi palate to do so: in place of onions, I used [...]

By: Michelle

Michelle — Sun, 04 Apr 2010 02:15:16 +0000

Hi Trimble,

I am unaware of a good substitute for the egg in this dough recipe, as it acts as a binder. I have never used ground flaxseed in a dough so I wouldn’t be able to say how it would work. If you do try it though, I would be interested in hearing about the results.

By: Trimble

Trimble — Fri, 02 Apr 2010 03:14:26 +0000

My son is allergic to eggs so I frequently substitute ground flaxseed. Do you know if this recipe would work without the egg?

By: Renee

Renee — Sat, 19 Dec 2009 18:48:59 +0000

Trisha, how much cream cheese do you yeild for the cream cheese and potato pierogis??

By: Renee

Renee — Sat, 19 Dec 2009 18:47:24 +0000

i cant believe some of you have never had pierogis… i have had pierogis since i was a little girl and there are absolutly no polish ancestory in my family! I am kind of in shock right.

So these pierogis are like the ones that I made a few months ago for the first time. Just a smaller batch and the recpie is exactly the same. They are great, infact they are so good that my family asked me to make them again for christmas dinner.

By: Trisha

Trisha — Mon, 08 Jun 2009 20:41:18 +0000

I always beg my mom to make these! My parents are both immigrants from Poland, so pierogis were a staple. We made “Ruski” pierogis with cream cheese and potatoes, instead of cheddar. I highly recommend trying the cream cheese instead of the cheddar, they’re delectable!

By: Chelle

Chelle — Tue, 14 Oct 2008 23:25:34 +0000

SID — It’s the Moon Dog Cafe in Blawnox. Have a few for me!

By: Sid

Sid — Tue, 14 Oct 2008 21:47:15 +0000

What was the name of the restaurant in Blawnox featuring pierogi’s as shown recently on the Food Network. My wife saw it and now, of course, I have to take here there.

By: Jaime

Jaime — Sun, 12 Oct 2008 02:59:32 +0000

kudos for making something new! i’ve never had pierogis before…