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Big Pierogi Maker by Kitchen Niche
|Price:||$22.90 & FREE Shipping on orders over $25. Details|
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- Makes 18 pierogis - a real time saver
- Recipes and instructions included
- Made in Canada
- Makes 3.2" sized Pierogie (a little bit bigger than the perogies you would find in grocery stores).
- Add a layer of dough onto pierogie maker, add fillings, add another layer of dough, roll over with rolling pin and the pierogis will fall down sealed and ready to cook.
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This easy to use Perogie / Pierogi Maker makes 18 Perogies with a size of 3.2" (a little bit bigger than the perogies you would find in grocery stores). The Perogie Maker cuts, seals, and forms your perogies.
Use your favorite Perogie recipes and make hundreds of delicious Perogies at a fraction of the cost you would have to pay in the stores.
This Perogie Maker, which comes with a lifetime guarantee, is approved by Experts and used by Professionals.
Proudly made in Canada.
Top Customer Reviews
The smallest is a little too small for my preferences, where the largest (this one) is a little too big for my preferences. Of course, my preferences were established surrounding making the perfect Chinese dumpling, so I did not reflect this in my rating.
I purchased a small spray bottle, to give the dough a quick spritz to assist in sealing the top and bottom dough together.
The maker is really easy to use. I found that after laying the first sheet of dough, I needed to press into the depression with a spoon to aid in the stretching of the dough to ensure a good amount of filling (and to prevent seepage of stuffing to the dough which weakens the seal). Further, unless the dough is thicker (more than 3mm) the seal will be weak. I wanted the dough to be thin, which made for tastier dumplings. I made several hundred with the maker and only a handful of each batch would break during cooking.
Hope this helps!
With this awesome invention, my family gets to enjoy pierogies a LOT more often.
I found a few easy fixes to work out some of the "bugs" metioned by other reviewers:
Firstly, I don't find it difficult nor time consuming to spray cooking spray on the pierogi maker prior to placing the first sheet of dough, so I do just that. My mom recommended dusting it with flour, but I found that cooking spray works much better, and it is far less tedious than trying to dust flour all over the crevaces.
Next, make sure you don't roll your dough too out thin. The first layer that you lay down will stretch a bit when you assemble the pierogies, and if you roll your first sheet of dough too thinly, it will stretch and possibly rip and they will be water logged when boiled.
This leads me to my next tip: don't over stuff the mold. Overstuffing the mold can lead to over stretching, or overflowing of each pierogi and either split pierogies, or pierogies that haven't sealed correctly. I only fill each dumpling with no more than two tablespoons worth of filling. I always want to overfill, but if you stick to that measurement, it makes a nice sized pierogi and there is no worry of overfilling.
Getting your dough to seal is as simple as either using a clean spray bottle of water to mist over the top with water, or (if you don't have a spray bottle) you can use a basting brush to brush the areas of dough around the filling with a bit of water.
Then, it's just as simple as rolling another sheet of dough over the top, boiling and frying them.... then devour! :-)
Now that I have this mold, the most tedious part of making these delicious treats is the rolling of the dough, and so I'm looking into a pasta roller to streamline my process even further!
I highly recommend this to anyone who wants to make pierogi. It has allowed me to make pieorgies in our household a lot more often and thus my family and I are grateful!