CucinaPro Pierogi Maker w Tray and Press- Makes 6 Pierogis, Dumplings, Potstickers or Pastry at Once- Stainless Steel, Durable Construction, Portable Set & Easy to Use - Homemade Cooking Activity Gift

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!

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.

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

Easy to use for making pierogi. Used a mini rolling pin after adding filling to run over the top and it cuts off excess dough. Love it

I have a food concession business and sell pierogies at a fair once a season. For years I used frozen Mrs T's pierogies, but constantly had people coming by asking if I had homemade ones. A couple of years ago, having a lapse of judgement I decided to see if I could make home made ones for the next event- that was a really stupid decision.. I started a month early and spent my evenings making Pierogies from scratch, using one of thoseplastic clamshell single pierogie makers. That first time I made 600 pierogies, about what I was selling of the commercial ones. We sold out in the middle of the week and I had to make more while the event was going on, which was time consuming. This year I decided to see if I could speed up the process, and came across this style of mold which makes 6 at a time; I can not begin to tell you how much this quickened the whole process; I made 1000 of them in 5 evenings instead of 600 in 2 weeks of evenings. Still, we sold out and I ended up making more during the middle of the event, but it was a lot easier 6 at a time. If you intend to make a large batch of pierogies go for this style of maker; it will dramatically improve your quality of liife. One thing I did notice; it has a plastic top section that you puch down into the first sheet of dough to make impressions for the filling. Throw that away; the impressions are very shallow and only hold about a teaspoon of filling if you do it that way. I made mine by just laying the bottom sheet onto the floured base; then roll out a good sized ball of filling in your hands and gently press it down into the dough, then just put the top sheet over it and roll across it with your rolling pin. This makes big fat pierogies with about triple the usual amount of filling that have much better eye appeal- probably why we kept selling out. its only mashed potatoes and shredded cheese; not much cost difference between little thin ones or big fat ones, right?

Used it today. Easier for me to roll out the dough once or twice. This device has too much rolling dough for me. Re rolling is required to get numerous pierogi. Rather roll and fold as the dough is harder to manage after too many.

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.

Item as described and good quality

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.

Great size

I also bought a pasta maker machine and the width of dough and pierogi making forms matched up well very little dough waste