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Potato and Garlic Pierogi

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 12
Potato and Garlic Pierogi

Source: Martha Stewart Living, April 2008


  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 6 garlic cloves, sliced
  • Coarse salt, to taste
  • 1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
  • 5 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Freshly ground pepper, to taste
  • 12 egg roll wrappers, cut into 4 1/2-inch rounds
  • 1/3 cup water
  • 1 tablespoon minced fresh chives


  1. Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

  2. Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.

  3. Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Reviews (2)

  • Irxsk84 13 Aug, 2008

    I made these for dinner tonight, and while they were absolutely delicious, mine I'm sorry to say looked nothing like the ones in the picture. I think I need a better nonstick pan, the filling also oozed out quite a lot, I think I might try sealing them more like gyoza next time, and seeing how that works, they really are delicious tasting though, even if mine weren't pretty, very good with sour cream too. :)

  • EWjunk 21 May, 2008

    Wow! These were fabulous. I didn't cut the wrappers into circles, but rather made the pierogies into flatter, larger triangles. All the more surface to get all crispy-licious frying in the butter! I think they would be even better with a few sauteed mushrooms and onions in the filling. I cooked 4 of them tonite and popped the other 8 into the freezer to enjoy later (lay them flat on a cookie sheet to freeze individually, then wrap, bag and store).

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