Big Pierogi Maker by Kitchen Niche

My family has made pierogies for years ! my grandmother made them for her family, teaching her 6 daughters how to make them ( she didn't teach her 2 sons)...her daughters taught their daughters , and I have taught my son and his daughter ! But we always used the empty sauerkraut can ( washed & rinsed ) for our cutter....each pierogi cut separately....a lot of work !! Hunky Bill's pierogi press has saved us time !! Making 19 dozen pierogies ( and sometimes more ) is time consuming !! Time has now been saved thanks to this wonderful tool !!!

Love this thing. I attempted to make pierogies about 20 years ago and it was a disaster. I had the filling floating in the water and it took forever to make 3 dozen. I got the itch again to make them recently and after looking for recipes, somebody had mentioned using this product. I was intrigued and brought up some youtube videos and I thought how easy it seemed to be. So I spent my twenty bucks and waited anxiously for it to arrive. Once it arrived I read the recipe on the bag it's in and I thought I'd rather try a recipe I found online from Bobby Flay. So after making the filling and dough I made my first attempt at pierogies. Let's just say that it's as easy as it sounds. You flour the maker (some suggest cooking spray), lay dough on top... spoon in your filling (I suggest putting the filling in the fridge first) and then put your next layer of dough on top. Then all you do is just roll the roller on top. The dough separates from the mold and you just peel away. I was hoping to reuse the leftover scraps (because there is a lot) but I realized it had filling mixed in with it. I'm sure I still could've used it but didn't. I haven't cooked them yet but I did boil them since I used a sour cream recipe and if you don't boil them they turn brown. Anyways I would definitely recommend this to anyone who wants to make their own.

This was a gift for my mom. Growing up in a Polish family, pierogies are pretty much sacred. We spend entire days as a family making hundreds of these so we can have them for large family gatherings and leftovers. She loved it. At first we all looked at it and though, oh, these are a bit small, but then we realized that the edges were actually cleaner than the ones we do by hand. It actually worked and sealed pretty well, we had no more breakage than when we do them by hand (about 4 out of 150 or so). This really did make the process a bit faster, and there is definitely satisfaction in getting 18 at once and having them look uniform. I will defintely be buy at least one (possibly 2) more so that we can really crank these out. Price is a bit steep, but my tough critic at home seemed to like it a lot.

So I started out with the KitchenAid past roller attachment and while it worked great, it was a living nightmare to clean when done. I have trouble using a rolling pin because I have hand issues, hence, I went with the KitchenAid attachment first. I don't have hours to spend cleaning that damn attachment, so here I am now, using the damn rolling pin again lol. To reduce the amount of time spent rolling and making pierogis, I bought this awesome item and fell in love. We make pierogis on a regular basis in our household and it's usually an all day thing. This helps speed up the process and can make 18 pierogis at a time. It's easy to use......just roll out your dough and place a layer over the device. Then place your filling in the dough and roll out your next layer of dough and place it on top. Use your rolling pin to secure the dough together and BAM.....you have pierogis :) I have learned to spend a little extra time making sure the dough is actually pressed together well before removing the pierogis from the device though. Learned that the hard way lol. Would definitely recommend!!! Good luck with pierogi making!

The Pierogi Maker arrived yesterday and we just made 36 pierogis using this wonderful tool. We followed the recipe on the back of the package exactly and here are a couple of hints: 1. Make sure you flour the Maker before putting the bottom layer of dough on it. This prevents any issues with sticking. 2. We used a cookie scoop to add the filling. It works like a charm. 3. After you place the top dough, pat it down with your hands - this pushes the filling into the bottom cavity. 4. When rolling over the top of the dough, start from the middle of the form and work your way outwards. Continue rolling until you see the orange plastic lines cut through the top dough. Remove the excess dough and then turn the form over and the pierogi's pop right out. We've been making pierogis for over 50 years "the old fashioned" way and this sure makes it easier. They do not pop open when boiling and remember to only boil 2 to 4 minutes. Enjoy!!

If your dough is the right consistency, then sticking is not a problem. If you have slightly sticky dough then you must use non-tick spray. That is no problem. Where the dough should seal it would help if there were a little bit of serrated edge to help keep the dough from breaking open when boiling. The size is huge compared to how I'm used to and that's good for feeding people in larger crowds. Instead of 500 for a small dinner party I make half. Overall, I like this thing. It beats rolling the pierogi by hand!