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Your cart is empty.Make your own Polish Pierogi dumplings at home with our easy to use Pierogi maker. Great for pierogies, pot stickers, filled tarts, dumplings and more. Makes 6 at a time.
Tina M Makarowsky
Reviewed in the United States on February 3, 2025
Received one as a gift from a friend and ended up purchasing another one. Would definitely recommend purchasing a few since it only makes six at a time. Definitely worth the purchase.
Theresa
Reviewed in the United States on January 8, 2025
I bought this based on reviews. I personally didn’t like it. It is made well. Solid base, strong plastic insert. Not cheaply made. But it makes small pierogis. I went back to my old fashioned way of using an empty 28 oz can with both top and bottom removed. I like the size this makes. Thank you.
Ivana
Reviewed in Canada on September 29, 2024
Quick delivery. Great quality. Easy and fast to work with when making pierogies. Large size, great if you like lots of filling and uniform shape.
amanda randall
Reviewed in the United States on September 25, 2024
Really fast and easy to use. My only problem was I couldn’t roll the dough thin enough- so I got a pasta roller to fit on my KitchenAid blender. No fault of the perogi maker - just wimpy wrists on my part!
Heather M Beztilny
Reviewed in Canada on October 19, 2024
Great size
Nancy Zurawski
Reviewed in Canada on October 19, 2024
I also bought a pasta maker machine and the width of dough and pierogi making forms matched up well very little dough waste
John
Reviewed in Australia on December 17, 2022
Item as described and good quality
carl mal
Reviewed in Canada on December 28, 2021
I don't make perogies often but my hands aren't as nimble as my younger days so I thought I'd get a perogie maker to see how they worked. As you can see in the picture that they are quite large and for the most part it seals the edges well preventing the filling from coming out. If your dough is worked too much it becomes springy and the "edge" of the perogie is very small. Needs flower on the tray before you put your fist layer and keep it thin to prevent it becoming too chewy. Otherwise it works well but a bit big.
Kindle Customer
Reviewed in the United States on January 19, 2021
My mother has an old, heavyweight, custom-made pierogi maker from her parents and this is the closest thing I've found to it available on the mass market.It does pretty well. We made 84 dozen pierogi in 2019 with 3 people, so we need something that is efficient and reliable.If you've been using other molds or hand-making pierogi, this is definitely a step up.Since I couldn't travel home this year, I taught two close friends how to make them and they did a great job using this! Picture is of some of their first tries.It is easy to clean and fairly sturdy. Not cast iron weight but it does the job well even with a marble rolling pin!Suggestions:The "legs" actually make pierogi making more difficult as thin dough is ideal and the height created by the legs causes the dough to sag, stretch and tear where the filling goes. To resolve, I added some tin foil wrapped in floured plastic wrap beneath to leave less of a gap between the mold and the table or rolling surface. I may remove the legs in the future, which is probably the ideal solution.I dont use the plastic piece at all, but I suppose it is nice to include.Overall, I would recommend this style over others available on the market. If there was a "legless" version I would pick it up in a heartbeat.
James Carriere
Reviewed in the United States on May 18, 2020
I was pleasantly surprised by how well this worked. I grew up eating pierogies but have never made any myself. I decided to try it given all the additional time at home and based on other reviews, was expecting to have a much lower success rate. It actually worked surprisingly well! Part of my concern was with it making only 6 at a time but I think this might be an advantage over the larger options if you're not looking to make batches of 10 dozen because it's easier to take the scraps from one run and make another run of them. When I started to get to the end of the dough, I started rolling into a circle and only using one end of the maker to make 2 at a time and that worked well. Ultimately I made 2 dozen and had hardly any leftover dough. There were a couple towards the end that required me to do a bit of pinching to seal the weaker seams but for the most part, they just worked right out of the device. I decided to freeze them for later and haven't tried cooking them yet but the entire process to actually make them was quick and easy and I couldn't be happier with this pierogi maker.
RC5115
Reviewed in the United States on January 1, 2019
Was a bit hesitant after reading the reviews, but decided to try anyways. Tried the next day. Worked fantastic!!! Used our family dough and potato recipes. Made about 35 pierogi's and none opened when boiled.I only gave 4 stars because the box said the press was stainless steel. Seems to be made out of cast metal (maybe the mfg will read this and verify), but is very sturdy. The screws that attach the rubber feet are not stainless either, potential to rust if soaked too long in water. What we did was unscrew the rubber feer prior to washing the press in the sink by hand. Installed rubber feet and screws after press was dry. This is not a issue for us, since it we will probably only use the press a couple of times a year.Here are some key notes for success in using this pierogi press:1. Follow the instructions that came with it2. Lightly dust the pierogi maker with flour each time rolling dough3. Roll the dough to no more than 1/16" to 3/32" (less than 1/8") thick (if the dough does not cut easily when both layers of dough are rolled over, dough is too thick)4. Press the plastic mold into the press SLOWLY to form the dough pockets5. Do not over fill, we used about 1.25 to 1.5 tablespoons of potato mix (rolled into football shaped by hand and placed into the pocket)6. MOST IMPORTANT; use a pastry brush to apply water around the edges of each of the pierogi pockets before rolling on the top layer of dough (see instructions) This will make for the best seal and nearly eliminate pierogi's from opening while boiling.7. Alwasy keep uncooked pierogi's covered with a cloth so the dough does not dry out.8. Bring water to full boil then we boiled for about 6-8 minutes.Additionally, we never re-use/roll dough into new dough, keeps the pierogi more tender when boiled (and minimizes opening while boiling)We tested/refrigerated uncooked perogi's for 24 hours, and then boiled next day (for 8-10 minutes). Tasted nearly freshy made.We tested/frozen uncooked pierogi's. Tried a couple of days later, dropped the frozen pierogi into boiling water (needs to boil about 12-15 minutes) came out almost as good as freshly made.Am going to order another one to two so we can speed up the pierogi making process when the family gets together.RCMesa Arizona
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