Cheddar and Potato Pierogies

  • MadFox Posted: 10/25/13
    Worthy of a Special Occasion

    I really enjoyed this recipe, although it does take a long time to make. I probably won't make this dish that often because of it's lengthiness, but I will be making it again. I found that butter does leave you feeling a little greasy afterwards, so next time I might try to find a way to work around using so much of it.

  • daneanp Posted: 05/11/14
    Worthy of a Special Occasion

    A lot of time and effort for a recipe that the family was just "eh" about. Won't make again. I'm glad I gave it a go.

  • sdthiessen Posted: 03/17/14
    Worthy of a Special Occasion

    For my first time making pierogies, these did take a LONG time to make. That is the only real downside though because they were delicious. My husband and 3 year old son loved them too... husband said they reminded him of his grandma's verenika (German dumplings).

  • detailaddict Posted: 11/11/13
    Worthy of a Special Occasion

    These were much easier to prepare than I had expected. The dough was surprisingly easy to handle - pliable and only slightly sticky; though I may have overworked it as the cooked dumplings were a bit tough. I used a 3 1/2" glass for cutting and ended up with ~24 dough rounds. I omitted the onion and added the garlic raw, and used whole-grain flour. The potato filling (2 tsp. each) ran out, so I used canned pumpkin with the remaining dough - mixed with sage, a little salt and some bleu cheese crumbles. I prepared the dough and filling in the morning, so later cutting the dough, assembly, boiling and browning took a little over an hour. I didn't find them greasy as the other reviewer did, but they did take several minutes to brown. Both fillings were yummy. I wouldn't consider this a main-dish recipe but it makes a good munchie that I would make again. UPDATE: These taste ok reheated but the filling turns gray. Maybe some lemon juice or sour cream mixed in would help next time.


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