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

very easy to use , my MOL, taught me how to make Gioza, Excuse my spelling, Japanese perogies is the closest thing. This works well, it's a time consuming recipe, making a small batch is great, as I make about 200 to freeze. It takes a little getting use to, once you do, it's a delight to see a bunch made, then put on a small tray, into freezer, then into a freezer bag fir easy use, soup, fried, etc.

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 it 2. Lightly dust the pierogi maker with flour each time rolling dough 3. 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 pockets 5. 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. RC Mesa Arizona

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?

Bought this twice! Once for myself, and with how easy it was to use, bought another one as a birthday gift for my mother. The two of us had spent years trying to learn to make pierogi, and this has helped make it from a daunting task to something we can actually enjoy. Before, I spent so much time prepping that the dough would start to dry out by the time I was ready to cook, or my pot would boil out if I did small batches at a time. Now, I make the pierogies faster than I can cook them! While they come out smaller than the ones you get in the store, or by using a fold-over press, it's not really that much of a difference. They stay sealed better too; only have had a couple break open and that was my own fault for rolling the dough out too thin and the seam tore (not boiled open). As long as you take a paper towel and use a little cooking oil on the aluminum and plastic pieces, the dough won't stick to the mould either. Overall, this is the best purchase I've made for my kitchen aside from the pasta press, as it sees the most use after the pasta press (which I use to make pierogi, so does that even count?). If you've been wanting to make pierogi easier, this is the best way to go!

I bought this because a person highly recommended it. It's ok. It does work but I think my pinching technique is better, less air pocket. I'll work a little more with it and see if I just need to figure out a better way to use it.

fantastic tool - turned out 24 perfect pierogis in a little over a 1/ hour of rolling....my first use of this and a second pierogi attempt which i formed by hand....look and sealing was fine and so i can feel like a pro with this new tool!

I was pleasantly surprised by how well this worked. I grew up eating pierogies but have never made any myself. I decided to try it given all the additional time at home and based on other reviews, was expecting to have a much lower success rate. It actually worked surprisingly well! Part of my concern was with it making only 6 at a time but I think this might be an advantage over the larger options if you're not looking to make batches of 10 dozen because it's easier to take the scraps from one run and make another run of them. When I started to get to the end of the dough, I started rolling into a circle and only using one end of the maker to make 2 at a time and that worked well. Ultimately I made 2 dozen and had hardly any leftover dough. There were a couple towards the end that required me to do a bit of pinching to seal the weaker seams but for the most part, they just worked right out of the device. I decided to freeze them for later and haven't tried cooking them yet but the entire process to actually make them was quick and easy and I couldn't be happier with this pierogi maker.