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.