I've made these two times. It takes a long time to make these, and they are not quick or easy. The dough is sticky and hard to work with, and many of my pierogi were oddly shaped just to make sure they didn't get holes. I thought the first time that it was just a problem with my own skill, but now I think that it is just a tricky food to make healthy or quickly. It also was hard to fit all of the filling in the dough circles I made, but I managed to get it all in with only a spoonful left over. They are so delicious though! Would make a regular big batch instead next time, to make the work worth it.
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.
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).
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.
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.