CucinaPro Pierogi Maker w Tray & Press- Make 6 Pierogis, Dumplings at Once

Has held up really well to the “pierogi factory” during the holiday season haha

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.

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

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.

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.

i was skeptical by a few comments, said dough stuck and was a mess. Not true. I just made 250 and this is amazing. If your dough sticks its seriously too wet. I floured really well and than I didn't flour at all except the dough when rolling. My dough never stuck to it at all. No need to flour tray. I was concerned with the amount of filling it wouldn't be enough but its more than sufficient. I couldn't be more pleased with a new gadget that actually works well and I made my periogis so fast. I also use my pasta maker to quickly roll out dough, only way to go. Becareful dough isn't to thin. As suggested I made bottom layer of dough slightly thicker than the top layer and dont press real hard on the tray that will tear the bottom dough, dont need to press hard. It really is easy. I even used pie crust dough and made mini apple pies, frying them perfect. I made about 65 in hour and half with distractions from a 2 year old.

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?

I truly love this, it makes work so quik and easy. I use my pasta maker to roll the dough and then fill and press. Makes 80 pirogies in an hour. Also works great for mini pies or meat pies. Quality is good it will last me a lifetime, washes up good. Just don't use a good rolling pin to press the dough, It will leave dent marks on your pin.

Item as described and good quality

I like the fact that you can make 6 perogies at a time. The only Robles I can see with it is when you run the rolling pin over the top sheet of dough it doesn’t seem to cut them all cleanly. It may just be something I not doing right. It is an amazing device and each perogie turns it perfect. So. Suppose if I have to manually remove some of the excess dough after rolling it it still works extremely well

Love this. Used my pasta roller on my Kitchenaide rolls the dough out just the right width for the peroghi maker. Made life so much easier and saved so much time. Absolutely perfect

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.