Big Pierogi Maker

Exactly what we were looking for. We are picky with size and quality of pierogi. This has saved us making each one individually by hand. Make sure you flour it and it comes out perfectly!

I have been making pierogies for years and only do it about once a year if that because of how labor intensive it is. Bought this to help out my Christmas cooking and wow! Forming and filling the the pierogies would be so frustrating and getting a good seal by pinching them was not always good. Once you run your rolling pin over the 2nd layer there is an instant seal and you pop them right out! Here are some tips to make things easier: - The fastest and easiest way to roll your dough out is by using a French rolling pin. - I use a small icecream like scooper I thinks it holds 1 or 2 tablespoon to scoop the filling in place. It makes the process faster, less messy and consistent filling. -

My husband and I used this for our Wigilia pierogi last year and we were able to make DOZENS in one night. Normally we have 3-4 people helping to make, roll, cut, stuff, boil & layer the pierogi but with the Big Pierogi Maker the two of us were able to do it all. The best part is even if the dough tears a bit while putting it over the filling, it gets pressed back together in the rolling process. We usually have about a dozen pierogi that fall apart during the boiling process but we didn’t lose one.

Only use this product once so far.Worked well.I think I will get better as I use it more. Beats making them one at a time. Recommend this product

The description says it’s made from stainless steel. I just received mine and it’s 100% plastic!!! Not worth $42.99!!!!!! Will be sending it back.

First, I’d like to say being a homemade pierogi maker, I love the premise of this cutter. It is easy to use once you figure out how your dough responds to the cutter. But, the center peg that holds the cutter is broken so it was difficult to roll out evenly. Like many families, our pierogis are as wide as a medium sized hand. This cutter is way too small for pierogis or empanadas. You have too much dough and not enough filling. If they made a larger size, I’d love to try it.

I have been making pierogies for years, using the old fashion hand pinching method. It would always take forever to seal every one of them individually, and once done, they are normally eaten in a matter of seconds. We all love pierogies in our household. I was skeptical about purchasing this, as it reminded me too much of those "as seen on tv" gadgets that never work, but I figured I'll give it a try. I originally purchased a small Pierogi maker but I found it to be too small (we love to put lots of filling inside) Smaller one just didn't seem very practical for us. This one is perfect. And yes, even with this amazing tool, you still have to put time and effort in making pierogies. You still have to make the dough and the filling the same way as you normally would; however, filling the dough, and sealing it is so much easier and quicker than doing it the old fashion way. All you have to do is: - Roll one sheet of dough -Place it over the pierogie maker - Fill the indents in the dough with your favorite filling -Roll another sheet of dough to cover the filling -Go over the whole thing with a rolling pin -Collect the excess dough -Pop 18 pierogies out of the mold -Proceed with cooking pierogies as you normally would. To conclude, this pierogie maker saves a lot of time in shaping, filling and sealing process of making pierogies. I made 54 blueberry pierogies in less than 30 minutes. We eat them with sour cream sprinkled with sugar. yum! I am planing to use this to make empanadas, dumplings,mini pizza pockets, fun finger food for kids , I see many possibilities.. I would recommend this to a friend and I would buy again! Thank You

I bought this for my restaurant after my bruised and broken hands screamed at me for making a thousand pierogi every week by hand or with a one each press. And it made it possible to actually prep the amount I needed. These do not come out as pretty as the small presses, and you'll end up with some more dough waste. However, unless you have a small army to prep thousand of pierogi a week, this is a life saver. You use two rolled out pieces of dough, one on the bottom and spritzed with water, then one laid on top after adding filling. Use a roller to push them through the gaps, boom you've got a good start. I always have had clean cuts and tight seals, and this is after using this piece for two years at 1400 pierogi a week. It's sturdy, and it does a great job.