1 | Jonathan

February 26th, 2009 at 7:10 pm

Great review!

However, this is definitely the first time I’ve ever heard pierogies referred to as pasta…up here in Canada, the word dumpling would likely come up. Pierogies are really popular here, especially in Western Canada, and they’re usually served with sour cream, bacon, onions and mushrooms, rather than a tomato sauce.

Are they as popular there in the US?

2 | Gregory Ng: The Frozen Food Master

February 27th, 2009 at 2:08 am

Jonathan,

You are right, I think pierogies are way more dumpling than pasta. But for some reason that’s how they described them on the box. I am not sure how truly “popular” they are in the states. My family and I have been buying these for a while now.

3 | paul ocepek

February 27th, 2009 at 3:52 am

Pierogies are a Western PA/Pittsburgh staple, that’s why we
look the way we do;)

They have Pierogi races at Bucco games – check it out.

http://tinyurl.com/cdbfav

4 | Bear Silber

February 27th, 2009 at 4:43 am

Jonathan….I was thinking the same thing.

Greg…you bring up an interesting topic. How do you alter or add to your frozen meals with toppings or condiments? Bacon and chedder toasted on the pierogie? Extra chedder mixed into your Kids Cuisine Mac & Cheese? What’s your favorite concoction and what’s your strangest?

5 | icecycle66

February 27th, 2009 at 9:08 am

For a few quick ones out of the microwave wrap them in a damp paper towel and follow the below times.

1 = 45 sec
2 = 90 sec
3 = 120 sec (for some reason not a 45 sec incrment)

6 | Adrianne

February 27th, 2009 at 5:47 pm

Aww I’m sorry for you. Giving a good review on this pierogi tells me you haven’t had a real pierogi! I’m polish and eat them regularly, with sauerkraut… or cheese mostly. The best way to cook them is sauteed with butter, served with a sour cream and sugar mixture (occasionally)….. and as an appetizer for the meat to come=) Mrs T.’s pierogis are just not that good compared to an authentic pierogi.

7 | Gregory Ng: The Frozen Food Master

February 28th, 2009 at 1:39 pm

Adrianne, just because I gave this a good review doesnt mean I havent had a good authentic one. For the same reason why I can give frozen pizzas a good review even though it never compares to a pizzeria.

Fresh will always be better. But for the price, ease, and consistency of this product, it was good.

8 | Kimberly

March 1st, 2009 at 4:35 am

My 10 year old dd and I really enjoy your reviews. We’ve been buying these for many years. I find them to be the yummiest sauteed in olive oil or butter with slices of vidalia onion. The broccoli and cheese version is worth trying, too.
I have to add….I’m really jealous of those of you who have a Trader Joe’s…we are nowhere near one..and those reviews are making me sad.

9 | Kerry Maxwell

March 1st, 2009 at 7:17 am

These come out way better if you sauté them in butter, and don’t take much longer. I like them browned a bit.

10 | Joy

March 2nd, 2009 at 7:31 am

Frying them is MUCH better (I use olive oil)… and then dipped in sour cream. I just can NOT imagine putting pasta sauce on them. Yuck!

But I still agree with you that Mrs. T’s pierogies are great. And this is coming from someone who has enjoyed homemade polish pierogies her entire life!

11 | Adrianne

March 7th, 2009 at 3:03 pm

You’re right! … my bad =)
You obviously are someone with an experienced palette… who am i to question it! It won’t happen again I will think first next time haha

12 | Mary

March 16th, 2009 at 9:35 am

I just tried the mini potato and cheddar ones and made a bacon/white cheddar sauce for them. In-freaking-credible. Try it. Seriously.

13 | icecycle66

May 20th, 2009 at 11:00 am

For a few quick ones out of the microwave wrap them in a damp paper towel and follow the below times.

1 = 45 sec
2 = 90 sec
3 = 120 sec (for some reason not a 45 sec incrment)

14 | AS

August 1st, 2009 at 6:31 am

i would just like to note that this review is based on 1 bite

15 | mike31677

August 22nd, 2009 at 3:37 pm

great review as always greg,ive eaten alot of pierogies in my day i usually boil them then throw some butter salt and olive oil in a pan and frie em up,but when i get lazy and too hungry i just boil them and eat them good thing to know is if u just boil them like greg did here eat them quick because they get stale and crappy reallly fast

16 | mike31677

August 22nd, 2009 at 3:37 pm

great review as always greg,ive eaten alot of pierogies in my day i usually boil them then throw some butter salt and olive oil in a pan and frie em up,but when i get lazy and too hungry i just boil them and eat them good thing to know is if u just boil them like greg did here eat them quick because they get stale and crappy reallly fast

17 | mike31677

August 22nd, 2009 at 10:37 pm

great review as always greg,ive eaten alot of pierogies in my day i usually boil them then throw some butter salt and olive oil in a pan and frie em up,but when i get lazy and too hungry i just boil them and eat them good thing to know is if u just boil them like greg did here eat them quick because they get stale and crappy reallly fast

18 | sarah1

August 15th, 2010 at 3:41 am

Russian/Ukranian people have these too, but the dough isn’t as thick and they’re also filled with potatoes and mushrooms/onions or just cherries, they’re called vareniki. when my mom doesn’t make them from scratch, she buys Popkov’s. is there a chance that you can review them?

19 | Kayla Llama

August 23rd, 2010 at 3:16 am

I love these. I had some just now with some sour cream!