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I agree with Angie in that as pierogie, they aren't what I am used to. The dough is a bit thicker than the pierogies I get elsewhere. They are tasty though. I use the madeira mushroom soup/sauce over them.

We are not pleased with this product

My husband really liked these, but they had a little pepper in them that I didn't care for, otherwise I thought they were ok.

too dough-ie and didn't taste that good. Maybe I didn't cook them right, but I followed the bag and was dissapointed. I'm not going to buy them again.

I appear to be in the minority, but I think these rock. The secret is you HAVE to brown them after boiling so they get a nice crispy exterior. I've used a combo of butter and olive oil, but last time I just used TJ's olive oil cooking spray and they still browned up nicely. It takes a while, at least 4 minutes on each side after boiling. The pepper elevatates these entire. I lived in Russia in junior high and wish they'd used more pepper. Plain potato got boring real fast!

The ones I buy in the supermarket only need one process and taste 100 times better.

Not the best out there, but since I don't eat eggs, one of the few options I have. I agree with the need to brown them up after cooking - its essential for these guys. On the whole its a good solid meal for the family - kids like 'em so that says something.

i fried them instead of boiling them first, and they turned out more like samosas. they were good! i would eat them with a spicy relish for an asian flair. yum!

Of course they aren't as good as my mom's home made perogies, but they are a great substitute! You do have to fry them after you boil them. We use butter and onions when frying them a nice golden brown. Traditionally, they are served with sour cream, we also like to eat them with cottage cheese.

Saute a chopped onion and some sliced mushrooms in a large frying pan. Boil pirogues as directed. Then transfer the sauteed veggies to a plate and add some butter & olive oil to the frying pan. Drain the pirogues well, cook on medium high in the buttered frying pan until nicely browned. Stir in sauteed veggies cook for one more minute to warm veggies, season with salt, pepper & paprika. Serve with low fat sour cream

These are quite tasty. Try serving a jar of bolognese sauce over the top - it really elevates them.

I tried the first time to deep fry these little buggers. The result was gross and oily.

Then I boiled them followed by a quick browning in a pan with some butter... served with Rustico pasta sauce. The end result was much better.

I would buy again.

i haven't had "real" pierogies but these were really good. i did brown them after boiling, and they turned out nice and crisp on the outside and satisfyingly chewy and soft in the middle.

I agree with Emily -- you have to brown them. I recommend onions too, with a little butter for browning. Away from Pittsburgh, these are the best I've found. (Mrs. T's is gross to me! Not a real pierogie at all!)

A lump of dough with some potato & cheese flavor. I sauteed them with shallots & unsalted butter and they tasted like a lump of dough with really delicious carmelized shallots & butter. I live in a major metro area and we know what REAL pierogies taste like and these are not even close.

These were just terrible to me. I have had all kinds of pierogies, homemade and store-bought, and these just can't measure up in any way. I prefer my pierogies boiled, so I can't get on board with the other reviewers suggesting browning them.

Have you ever tried this brand of perogi? I tried it today and it is amazing!

http://www.yamex.com/

Once a year, I used to get homemade pierogi from a local Polish church--these are just as good, and I can get them whenever I want! I agree that they need to be browned (which is how I like my pierogi anyway), but it does make a simple snack annoyingly labour-intensive.

No not as good as my grandmothers, but as a Canadian living in the US and not finding "real" homemade perogies..these are awesome! I have tried every brand out there in the US i think...and they failed miserably. All I taste is dough blah!

I boil these. Carmelize onions w/butter , when they're finished I take them out of the pan, turn the heat up on the butter and throw the perogies in to crisp them a little.

Not a very healthy meal/snack with the butter and the big dollop of Sour cream, but these have always been my "comfort" food and i'm so glad TJ's carries these!

I happen to like these a lot. I haven't tried perogies Ukranian or Canadian style- but if these are just o.k.(as some of you have stated), I can only imagine what the good ones taste like. Having lived in Canada, my husband tought me to boil, then
throw them in oil to brown top with carmelized onions, sour cream and crisped chopped bacon. It is delicious!