About this recipe: These boiled dumplings are filled with crumbled bacon, potatoes, Cheddar cheese and sauerkraut. Serve with butter and/or soured cream. You can also pan-fry these dumplings, if you prefer.
Watch our How to make pierogi video to see how to make traditional Polish pierogi.
I haven't tried this particular perogy recipe, but a genral tip for perogy dough making: Reserve the water you boiled your potatoes in, and use that to make your dough. The starch makes the dough easier to roll and handle. - 28 Mar 2008 (Review from Allrecipes US | Canada)
I followed the recipe for the most part to make the dough, but my polish family always sauteed ground beef and sauerkraut together in a pan and then used this mixture to stuff the dough. Also after we boil the perogies, we always fry them in a pan with onions. Not the healthiest meal, but it is very good. I am not really sure what the "traditional" filling is, but my family either used potatos and cheese or this ground beef version, which is the family favorite. We also always served potato salad and coleslaw and my grandfathers homemade polish kielbasa! - 17 Dec 2002 (Review from Allrecipes US | Canada)
I used this recipe only for the dough, and added some fresh cracked pepper for a little flavour. Make sure you keep the dough thick enough, or they all fall apart when boiled! - 05 Nov 2001 (Review from Allrecipes US | Canada)