Fox Run Pierogi Maker, 4 x 10.5 x 1 inches, Metallic Import To Shop ×Product customization General Description Gallery Reviews

This product makes wonderful Pierogies …This product is wonderful. I struggled the first time I made Pierogis but not because of this product. I developed a 20 step method using this that works perfect and is so easy it is unbelievable. Seems long but steps 4 through 20 combined only take about a minute total. You will need a rolling pin, dough roller, cookie dough scoop (or a spoon), 2 plates.1) Make Dough and filling.2) Shape dough into what looks like a loaf of bread3) Refrigerate filling and dough overnight. (They firm up and are so much easier to work with when cold)4) Slice off the cold dough as if you are cutting a piece of bread for a sandwich5) Run the dough slice through your dough roller a couple time6) Put some flour on a plate and keep it to the side.7) Dip the rolled dough into floured plate to Flour one side so that it doesn’t stick to the Pierogi Maker. (Most suggest to sprinkle flour on the maker but I think this method is much easier and less likely to forget this step)8) Put floured side down on the pierogi maker9) Use a Cookie dough Scoop (Mini Ice Cream Scoop) to scoop the cold filling. A little less than full seems to be about the perfect amount and pops out of the scoop easily. (you can use a spoon but I prefer the scoop for ease and consist quantity)10) Shape and put the filling over the holes. (The dough will droop a little over the holes)11) Slice off a 2nd piece of dough as if you are cutting a piece of bread for a sandwich12) Run the dough slice through your dough roller a couple time13) Put a little bit of water on a plate and keep it to the side.14) I dip one side of the 2nd rolled dough into wet plate. (Wet dough sticks much better but probably not necessary) I did it with and without this step with good results but seemed to have even better (almost perfect) results for the edges getting a good seal when I wet the side of the dough that will bind and seal the pierogi.15) Put wet side of the 2nd rolled dough sheet down on top of the 1st dough sheet and filling already on the pierogi maker16) With your hand, gently push the lumps of filling down into the holes prior to rolling17) Use a rolling pin to seal, cut and finish the pierogis, removing the excess dough that it cuts off.18) Flip upside down and most of the Pierogis easily fall out. (Unless you overfill them)19) For the ones that don’t fall out, from the bottom, I gently push the Flat Edge out and they roll right out20) Drop in simmering water.Video of the bigger maker but this will show you an example of the results. http://youtu.be/TTsJn6-34jAThis product seems to be either loved or hated by the reviews. I think the people that hate it, don’t like change, have not been able to adjust to this modern method or don’t get the dough and filling to the right consistency and temperature to work. If you don’t have a dough roller and don’t plan on getting one, I would suggest getting the bigger 14-16 pierogi maker. I am going to get the Kitchenaid Dough Roller Attachment for next time to make it even easier. I made about 100 by myself in less than an hour using a hand crank dough roller. I expect to cut that time in half with a power roller. Rolling the dough is the only thing that takes time using this process.They look a little small when you are making them but they expand to the same size as store bought once boiled.I hope this helps.

Takes the pain out of making pierogiMy wife and I wanted to make some homemade pierogi ever since I’d done so with my aunt and cousin more than a year ago…but we’re kitchen gadget folks, and figured there’d be a better way than doing so much of the cutting and sealing by hand. We happened across this guy and figured we’d give it a go.We used the same recipe as I’d used with my family, and my wife made use of some of her rolling pin bands to ensure consistent thickness of the dough. With everything prepped, we were off!I have to say I’m pleased for the most part. The plastic portion (which I’ve heard referred to as “the dimpler”) is incredibly useful, and we didn’t even have to flour it to ensure a non-stick surface. Cleanup was pretty easy too. The only problems we had related to the metal portion, and only when using the rolling pin to seal up the pierogi. First, the base isn’t very heavy, and so has a tendency to slide across the countertop when rolling. I imagine we’ll mitigate this with some sticky pads or something the next go-’round. Second, I never felt like we were getting a perfect seal with the zigzag cuts of the metal across the rolling pin. I have to wonder, though, if this is partially the problem of the pin and not the machine…and in truth, we didn’t have too many pierog blowouts in the boiling water.The true test of happiness with a product is, “Would I recommend this to someone else?” I’m not convinced this was any faster than the old school method I used with my aunt, but it certainly was a lot more consistent…so yes, I’d definitely recommend this!

Works Perfectly, I’m completely satisfied!This is exactly what I was looking for. This makes the size pierogies that my Polish grandmother always made for us. They are comparable in size to Mrs T’s. This device is very easy to use and it worked perfectly. People who rated this as 1-star are confused and prob shouldn’t be in the kitchen. I must say that the first batch did not come out perfectly but I made 9 dozen in one afternoon and after the first dozen, I figured out how to use this and they came out perfectly. Here’s what I did: first I made my potato/cheese filling and refrigerated it until it was firm, next I weighed and rolled in my hand 1 oz of filling into small egg shapes and refrigerated for a few more hours. Next I made my dough and portioned into 6 oz dough balls. I put flour on the edges of the pierogi maker where the small teeth are so the dough didnt stick. Next I used 4 oz (of the 6 oz ball) and rolled w rolling pin into a rectangle and placed on the maker, make sure you have enough to overhang the edges. Use the plastic shell to indent the dough and create pockets, this will pull the dough in that is overhanging the edges. Next insert a potato filling ball into the pocket and then roll out the 2 oz dough piece into a rectangle and place on top. Roll firmly over the device w the rolling pin and pull away scrap dough. Important: Next push down firmly with your finger around all edges of the little teeth of each pierogi on the form. Then put a small cookie sheet or even a plate on top and flip over. This is also important: the 1 oz filling balls are fairly large for this form and you will need to gently squeeze each pierogi one at a time to remove them from the form without tearing the dough by scraping them in the edge of the form. Once they are out, it’s time to put them in boiling water for a few minutes. I made 9 dozen and not one pierogi broke open during the boiling. This device sealed them perfectly.

Worth the $15…Being the granddaughter of Polish immigrants, I LOVE pierogi…but hate making it. In recent years, I’ve gotten good dough recipes and hints from relatives and friends. But I’m still not great at rolling them thin, cutting them out, stuffing them, etc. They just don’t look like the nice ones one sees at Polish markets. This pierogi solved that problem for me! It took a little time to get used to it, but I even felt like making extras to freeze for a later time.A couple of hints.1. When putting the second layer of dough on top, don’t immediately roll real hard…first pat it down with your hand and roll gently. This will push the filling down and distribute it evenly instead of forcing it out.2. If you accidently make a hole in the lower layer of dough before filling it, just push a small piece of dough in the inside to cover up the hole.3. As suggested elsewhere, place maker on a dishtowel so it won’t slide all over the place.4. Roll dough as thin as possible. If it’s too thick, the metal teeth won’t be long enough to cut it. As it is, you might need to cut through the edges with a knife to totally separate them.5. If you’re a total novice at pierogi making, don’t expect it to work the first time. Pierogi dough is really fussy, and tends to be very stretchy. That’s why this maker is nice…putting the dough on the metal teeth makes the dough stay put, not shrink. But it does take time to get used to the art of pierogi making.Enjoy!

Not intuitive 🙂It’s not immediately obvious how you use this thing. At first I thought I was supposed to lay a rolled out a piece of dough on the plastic part (the part with the molded indentations), fill the pockets and then place the metal part on top, squeeze them together and voila! This doesn’t work at all well. First of all the pockets are too small. Second, it doesn’t cut the edges of the pirogies cleanly. My wife read the instructions and informed me that I was doing it all wrong. What you’re supposed to do is layer a piece of dough on the metal tray and then press the plastic part over that to create the pockets. After the pockets are filled you layer another piece of dough on top and use a rolling pin to cut the pirogies. This does work a whole lot better and I got ribbed mercilessly for not reading the instructions. It’s still not perfect though. I find the rolling pin doesn’t cut the edges of the middle two pirogies cleanly so the metal tray may be slightly concave in shape. You really need to use a rolling pin with a slightly convex profile to cut all the edges cleanly.