Perfect Pierogi Recipes

Wow! I grew up in a neighborhood that was primarily mixed with Irish and Polish residents. I can remember going to friends homes and seeing pierogi being made. I always tried to hang around long enough for the first batch to be ready. We were the tasters. Looking through the recipes brought back that happy memory.This book is like the encyclopedia of pierogi. There are recipes for just about any kind of pierogi. In addition to several different fillings there are several different dough recipes, including the no egg one I can remember a friend's grandma making. I wasn't aware of all the different toppings and sauces that were a part of a pierogi dinner. My mouth is watering as I plan out my pierogi meals. The recipes included look pretty easy peasey to me. The dough recipes are hand mixed which can be labor intensive but the author mentions that you can choose to use mixers. Personally, I think I will be doing it the old fashioned way. It is just part of the fun in my mind. The author has given many choices, none of which use difficult to find ingredients. The book is a perfect choice for either experienced or novice cooks. I would recommend it for anyone wishing to try making pierogi.

I was hoping to find a filling recipe that our church used. It was for cheese filled pyroghy. I’m not sure if they used cottage cheese, ricotta or Farmers cheese. If it was cottage it was put in cheese cloth to remove virtually all of the moisture. In general I don’t think the author missed very much! There are several dough recipes, filling recipes and even topping recipes that I have never imagined or knew existed. This book is well worth buying! It’s large font is easy to read as well as clear cut instructions. I’ve been trying to duplicate the dough recipe from our parish who sells them. I know over the years they have changed their recipe to cut costs. I’ve pretty much tried every dough recipe the author has written and I’m very close to mastering the one I am looking for. I’ve bought several Pierogi books over the years but I’m happiest with this book and think you will be also.

We love pierogi at our house, but I have never tried to make them from scratch before. Tonight, my daughter and I made the beef and onion filling with the traditional dough and the breadcrumb topping. They were fantastic! The batch made more than we could all eat, so we have a lot of leftovers! I was surprised at how easy the whole process was we didn't get a pierogi maker and didn't have a 3" round cookie cutter, so we just used a glass and sealed them by hand. It was a lot of fun and worth every bit of effort we put into it. We can't wait to make another recipe from this book!

I love this book for its clear descriptions: varieties of cheese for a particular recipe, type of potato, etc. as well as the numerous variations of dough and fillings. Even someone who has never made scratch pierogi should be able to succeed by following the recipes. Some are more traditional, others contemporary. Personally, I'm most interested in the traditional recipes, trying to find the tweak that will make mine outstanding. The dough varieties offer something new to try! Even toppings recipes are included.Some readers will love the large print that makes this book more accessible. The author's pierogi history stories are charming. This book is a bargain. I made a traditional recipe for Easter and everyone was wowed!!! I can't wait to try more recipes.

We used to enjoy delicious pierogi while living in the northeast, but after moving away, we were unable to locate anything of similar quality. I purchased this book for my husband for Christmas, and we decided to have a pierogi party while family was in town to help and enjoy! We started w the traditional dough recipe and made kielbasa as well as potato bacon fillings. Then we improvised a Buffalo filling that had been popular in our old neighborhood. With the remaining dough, we tried out a dessert recipe that we ended up enjoying for breakfast as we were so stuffed from dinner. It was a delightful evening of both making and eating pierogi (with many more leftover in the freezer!), and we all agreed the pierogi party needed to become an annual Christmas tradition. Many thanks to Rose for putting this marvelous recipe book together - it is a delight, and we can’t wait to try out even more recipes!

I have a fond memory of the pierogi's my grandmother used to make. I have not learned the recipe before she passed away, and my own attempts did not quite replicate her flavors. I enjoyed this book as the author shares preparation methods used by both her mother and grandmother (they used slightly different techniques) as well as her own techniques using modern tools. Her instructions are clear and detailed.The author of this book provides both traditional pierogi' fillings as well as her own fillings using contemporary flavorings. The recipes include ten different dough recipes (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional topping and 2 contemporary toppings. In addition the book includes 9 compound butter toppings and 6 sauces, 15 traditional toppings and 10 contemporary toppings. Some of them are suggestions rather than recipes.Even though the cabbage pierogi tasted somewhat different from my grandmother's I enjoyed them (I think my grandmother did not use cream cheese I think she used sour cream instead), mushroom pierogies were just like hers (I used portabello mushrooms).Ali Julia review

I've had this delightful book for a couple of months. I've been trying recipes and practicing; so I waited until I had something to write about.Man. Pierogi -- or as we say in much of Canada, "Pierogies." When I lived in a small town in the US northwest many years ago, there was a store that sold pierogi but only around Christmas. Back in the '80s I remember a small box of four going for about five bucks. When I came to Canada 20 years ago I was amused to find the 1-kilogram bag of frozen pierogi for about that much money.I love to cook. My wife gave me one of the Hunky Bill's Big Pierogi Makers, and for years I've used that. I retired a year or so ago, and that's given me some time to pursue my deep interest in cooking and baking. I decided it was time to take a deep dive into pierogi so I bought no fewer than three pierogi cookbooks.Of them all, Rose Wysocki's collection of recipes and tips is the one I use most often. The recipes are straightforward, and the author has a very clear writing style. Since pierogi are both culturally ancient and widely geographically distributed there are a lot of ways to make them. Even staying inside more-or-less traditional ways there are many interesting fillings, and it would seem that every cook has their own dough recipe. Some are more complicated than others, but in each case Rose walks you through the process. It's easier if you have some familiarity with baking, but Rose gives helpful tips. Like anything in the kitchen, you'll develop your understanding by making food. It's a fascinating journey.After a section on history and process, the book is divided into discussions of doughs, fillings and toppings. Using this as a jumping-off point, anything you can wrap your head around -- and wrap a little dough around! -- can be a pierog (the correct singular). A seemingly simple tip on sealing pierogi by hand got me over a problem I was having with the dough not sealing well with my old maker. Now I'm doing them individually and it's at least as fast as the maker and I'm happier with them.I highly recommend Rose Wysocki's book. I know a cookbook is good when I can almost feel the author looking over my shoulder and offering timely help. Bring Rose into your kitchen; it'll be a great time. Plus you get pierogi!

Totally unsatisfied with this book. explanation is not clear, it looks like a 5y old created the lay-out. Because of that we didn’t give this as the gift we actually thought this would be. Advise, don’t buy the book search further for something more professional and easy to read.

Compared these recipes and they are just like my mother's, the ones I have always made. Considering these things were handed down in families so might vary from family to family and region to region it's a good coincidence. Got the book as present for my English daughter-in-law, who is very keen on all things Polish. My British born son was brought up on these (particularly at Christmas) so I hope will continue to keep up the traditions.

Even though I have been making pierogi for many years it was good to read the different dough making and the fillings are much the same as I make but good to read new ideas.

I am a chef have been for years and to see the recipes and explanations of them unbelievable if you are a perogi lover this is a must have