Fox RunFox Run Pierogi Maker, 4 x 10.5 x 1 inches, Metallic

My wife and I wanted to make some homemade pierogi ever since I'd done so with my aunt and cousin more than a year ago...but we're kitchen gadget folks, and figured there'd be a better way than doing so much of the cutting and sealing by hand. We happened across this guy and figured we'd give it a go.We used the same recipe as I'd used with my family, and my wife made use of some of her rolling pin bands to ensure consistent thickness of the dough. With everything prepped, we were off!I have to say I'm pleased for the most part. The plastic portion (which I've heard referred to as "the dimpler") is incredibly useful, and we didn't even have to flour it to ensure a non-stick surface. Cleanup was pretty easy too. The only problems we had related to the metal portion, and only when using the rolling pin to seal up the pierogi. First, the base isn't very heavy, and so has a tendency to slide across the countertop when rolling. I imagine we'll mitigate this with some sticky pads or something the next go-'round. Second, I never felt like we were getting a perfect seal with the zigzag cuts of the metal across the rolling pin. I have to wonder, though, if this is partially the problem of the pin and not the machine...and in truth, we didn't have too many pierog blowouts in the boiling water.The true test of happiness with a product is, "Would I recommend this to someone else?" I'm not convinced this was any faster than the old school method I used with my aunt, but it certainly was a lot more consistent...so yes, I'd definitely recommend this!

Happy with the purchase! Everything as expected, very easy to use, chef style pierogi

This product is wonderful. I struggled the first time I made Pierogis but not because of this product. I developed a 20 step method using this that works perfect and is so easy it is unbelievable. Seems long but steps 4 through 20 combined only take about a minute total. You will need a rolling pin, dough roller, cookie dough scoop (or a spoon), 2 plates.1) Make Dough and filling.2) Shape dough into what looks like a loaf of bread3) Refrigerate filling and dough overnight. (They firm up and are so much easier to work with when cold)4) Slice off the cold dough as if you are cutting a piece of bread for a sandwich5) Run the dough slice through your dough roller a couple time6) Put some flour on a plate and keep it to the side.7) Dip the rolled dough into floured plate to Flour one side so that it doesn't stick to the Pierogi Maker. (Most suggest to sprinkle flour on the maker but I think this method is much easier and less likely to forget this step)8) Put floured side down on the pierogi maker9) Use a Cookie dough Scoop (Mini Ice Cream Scoop) to scoop the cold filling. A little less than full seems to be about the perfect amount and pops out of the scoop easily. (you can use a spoon but I prefer the scoop for ease and consist quantity)10) Shape and put the filling over the holes. (The dough will droop a little over the holes)11) Slice off a 2nd piece of dough as if you are cutting a piece of bread for a sandwich12) Run the dough slice through your dough roller a couple time13) Put a little bit of water on a plate and keep it to the side.14) I dip one side of the 2nd rolled dough into wet plate. (Wet dough sticks much better but probably not necessary) I did it with and without this step with good results but seemed to have even better (almost perfect) results for the edges getting a good seal when I wet the side of the dough that will bind and seal the pierogi.15) Put wet side of the 2nd rolled dough sheet down on top of the 1st dough sheet and filling already on the pierogi maker16) With your hand, gently push the lumps of filling down into the holes prior to rolling17) Use a rolling pin to seal, cut and finish the pierogis, removing the excess dough that it cuts off.18) Flip upside down and most of the Pierogis easily fall out. (Unless you overfill them)19) For the ones that don't fall out, from the bottom, I gently push the Flat Edge out and they roll right out20) Drop in simmering water.Video of the bigger maker but this will show you an example of the results. http://youtu.be/TTsJn6-34jAThis product seems to be either loved or hated by the reviews. I think the people that hate it, don't like change, have not been able to adjust to this modern method or don't get the dough and filling to the right consistency and temperature to work. If you don't have a dough roller and don't plan on getting one, I would suggest getting the bigger 14-16 pierogi maker. I am going to get the Kitchenaid Dough Roller Attachment for next time to make it even easier. I made about 100 by myself in less than an hour using a hand crank dough roller. I expect to cut that time in half with a power roller. Rolling the dough is the only thing that takes time using this process.They look a little small when you are making them but they expand to the same size as store bought once boiled.I hope this helps.

Very easy to use. Efficient

I wondered if the molds would be too large, but they are the right size for Polish pierogi. I added "Polish" even though using the word along with pierogi is a bit redundant. But I had seen another review that commented on "Russian pierogi" and wanted to differentiate. Russian filled dumplings are much smaller than what you get in this six piece mold.I wondered if the crimped edges would be too thick or wide. No, they are fairly delicate and minimal crimps. I was a bit afraid that having the extra crimp on the long side (the side that is just a fold-over in hand-formed pierogi) would be too obvious. I found the extra crimp to be a non-issue.One major plus: I found that I could get more filling into a pierog with this mold.I must say that--as is true with any pierogi-making effort--if your dough is working with you, this is a great product. If your dough is working against you, well, this product will not make the effort any easier. If you've made pierogi before, you know what I mean. I've used this product twice now and thank goodness, (for the sake of this review), the first time I used this mold my dough was cooperating and the experience was a pleasant. The second time I used this mold was more of a struggle. But it wasn't the fault of the mold--it was me and the dough doing battle.If you make traditional pierogi dough (delicate, soft, thin), you won't need more than one of these molds. It would be hard to roll out enough dough to use two molds at once. (Just multiply the size of this form by four (top and bottom plus another top and bottom) and picture that size rolled out on your counter top.) Personally, I can't keep that much dough stretched out without it drying too much.Also, if you use a very delicate and moist dough, you might have to use some finesse to nudge the finished pierogi out of the mold. Leaving the mold set for a minute with the pierogi still in it does the trick: After a minute, up-end the mold and the pierogi will fall out.FYI: To give you an idea of the dough I use: It is too soft to run through a pasta maker.I'm very glad I finally bought one of these molds; wished I would have done so much sooner.

This is a good product that I do recommend. You have to roll over the top layer of dough very hard to cut the dough but it works and turns out very nice, uniform perogies.

This product works great! It makes nice sized pierogies and none of them split open. It makes the job way easier and faster when along them alone. I don't really use the white piece to make an indent, the potatoes just naturally press in when the top cover is rolled on. I highly recommend!

I love this tool! I roll my dough with my pasta maker, which makes it a perfect width. Lay it across the floured template, press the plastic mound gently for perfect filling placement. Drop filling in and lay another piece of dough across then roll.Perfect, fast perogies!

This worked great! made a lot of pierogi, saved me a lot of time than using a single cutter

Easy to use, and easy to clean. Perogies come out a nice size. Assuming your dough is sticky enough, minimal to no pinching is needed to finish off the perogie. Good, compact size - easy to store!