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Potato Pierogi

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

  • Yield: Makes about 60
Potato Pierogi

Source: Martha Stewart Living, February 2004

Ingredients

  • 1 large egg
  • 2 tablespoons sour cream
  • 1 cup milk
  • 1 cup water
  • 4 1/2 to 5 cups all-purpose flour, plus more for dusting
  • 5 pounds (about 10 medium) baking potatoes, peeled and quartered
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 2 ounces cheddar cheese, (about 1/2 cup), grated
  • 4 ounces cream cheese
  • Coarse salt and freshly ground pepper
  • 2 tablespoons cornmeal

Directions

  1. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

  2. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

  3. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.

  4. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

  5. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

  6. Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

Reviews (33)

  • schocalog 12 Feb, 2013

    I love this Recipe! Thanks Martha! I makes this once a year and freeze it for the whole year.

  • babalcom 22 Dec, 2010

    Is this recipe in any of Martha Stewarts cookbooks? Someone told me it was in Living vol 2, but its not, and my Mom wants it for Christmas. She all ready has the printed sheet, but she wants the cookbook!!! Anyone know which one it is in???? Please help!
    Thanks Brenda

  • MelissaCassidy 18 Apr, 2010

    My pierogis turned out a little heavy and too thick in the dough part. What did I do wrong? The center part was delicious though! Are they also a slightly lumpy textures in the dough, mine were not flat and smooth.

  • anniequinn 20 Feb, 2009

    you sprinkle the cornmeal on the clean linen towel - see step 3.

  • MarieKSterlngHgtsMi 1 Feb, 2009

    The ingredients show cornmeal but the directions do not show
    how to use it ?? I made the potato pierogis, they turned out delicious !
    Is it necessary to use the cornmeal ?

  • dvanguilder 20 Dec, 2008

    I made the potato pierogies and they came out perfect the first time! =D Can't wait to try this recipe for my family at Christmas. It is a family tradition that I hope to restart! Thank you for sharing with us. (I am also going to try the other variations as well.) YUM! Hugs.

  • Eener623 22 Nov, 2008

    I too am from polish decent and like "Big Martha" my grandmother made hundreds at a time. To freeze them before cooking she would line them up on cookie sheet without touching each other. After they have frozen solid transfer to a zip top bag. They will keep for months if you can resist. When ready to cook do not thaw, drop frozen directly into the boiling water. For a twist after cooked drain them and saute with butter and fried pan fried onions.

  • trut 3 Nov, 2008

    we make these all the time .We also use potato and sourkraut There is also a hamburger one to my mother has used for years.

  • gingy 29 Oct, 2008

    If you can't use all the pierogis at once, can you freeze them before cooking them?

  • Vicki370 28 Oct, 2008

    The corn meal....during the show Martha mentioned putting it on the dry towel so the just formed pierogis do not stick. She said the corn meal will fall off the pierogi when they are boiled.

  • AgnieszkaPoland 28 Oct, 2008

    Hello! It's so good to see a Polish recipe here... I'm from Poland and can't imagine life without pierogi :) Greetings for your mother, Ms. Stewart :)

  • AgnieszkaPoland 28 Oct, 2008

    Hello! It's so good to see a Polish recipe here... I'm from Poland and can't imagine life without pierogi :) Greetings for your mother, Ms. Stewart :)

  • frankiesgirl 27 Oct, 2008

    What do you do with the cornmeal ?

  • lisachrupcala 27 Oct, 2008

    Martha, we buy blueberry pierogi in Greepoint Brooklyn, and would love to make them at home...Do you or your mother have a recipe? Thanks!!!

  • rosebud5548 27 Oct, 2008

    Thank You Martha for your mother's recipe . I've never made them myself and can't wait too!
    rosebud5548@yahoo.com

  • paulitaw73 27 Oct, 2008

    Martha, thank you for sharing...my hubby keeps bugging me to make homemade pierogis like his mother makes...lol now I don't have to call my mother inlaw. thank you thank you

  • rustymom 26 Oct, 2008

    Martha, Thank you for sharing this recipe. I remember my mother buying pierogis for us at Polish Picnics and when the ladiies made them at the Polish Hall. Do you or any of your readers have a recipe for the cabbage/sauerkrout pierogis. I'd love to make them.
    rustymom@comcast.net

  • shirlthegirl 6 Jun, 2008

    I loved watching your mother's technique for making perogies. There is no substituefor the real thing. I can't wait to try this recipe!!

  • gina0717 4 Jun, 2008

    My Polish grandmother used to make these when I was a child with both the potato mixture and a farmers cheese mixture. I have 4 girls and we make them as a family. I hope to carry on a family tradition for may generations.

  • nygirl47 21 Apr, 2008

    Dear Martha, I want you to know that I have stood behind you all the way. You have made homemaking an art. I miss Big Martha, as I am sure that all feel the same way. However, today I made her perogies. Oh my God! Wonderful, light, better than I have ever had. Carol J. Harris

  • MARYELAINE 11 Jan, 2008

    THE MOST IMPORTANT DIFFERENCE BETWEEN MARTHA'S PIROGIS

  • pjgore 7 Jan, 2008

    My mother would always make pierogi's for us. She would put Velveeta cheese and bacon in with the potates. We would have them in the freezer all the time. My mother would fry them until golden brown, then put sour cream bacon and onions on top. It remains one of my favorite meals. They are a lot of work but well worth the effort. Thank you.

  • toy4bj 7 Jan, 2008

    I made steamed cabbage pierogi for my aunt from Martha's mom. It was my 1st try and I look forward to making more soon. It was a lot of work for one person but sooo worth the effort. Martha's mom made it look so easy. Thanks!

  • Cydni 3 Jan, 2008

    My Bushia (Grandma) used to make home-made pierogi. I remember visiting her and they would be sitting on her stove as if they were waiting for us. My Mom, although a wonderful cook, never made them - we have people in our neighborhood that made them from scratch. I have made them a few times - some turned out ok and some not so pretty. I'm going to try Martha's Mom's technique. Nice memories.

  • dylansgranny 23 Dec, 2007

    I was 12 years old, when my grandmother taught me how to make pierogi. Mine have never tasted as good as hers. But I still feel proud when I twist those edges, just like I did when I was 12

  • kd3d 19 Dec, 2007

    I lost my mother when I was 15yrs old now I am age 50. I grew up with the stuffed cabbage and the perogies prepared by my mom. Unfortunately my mother never had the opportunity to teach me any of her recipes. It was heartwarming to watch your mother show you these recipes. I look forward to trying each one.

  • scottie9256 18 Dec, 2007

    I wathched your tribute show to Big Martha and have had craving ever since cant wait to try these

  • light33 18 Dec, 2007

    I was on the web sight and discoverd that your mom had died so sorry. I tryed the perogies and they were wonderful .Carol

  • GrandJuJu 17 Dec, 2007

    Martha, I can't wait to make these with my Aunts last time I made them I was 13 years old

  • pattyb123_1 17 Dec, 2007

    Thank you, Martha, for sharing this precious recipe from your Mother. As a young child, I remember watching my Grandma make a similar recipe that is a favorite in our family. Grandma is 95 years old and lives in a nursing home. Thanks for showing me how to make these delicious perogies. I hope to make them soon and share them with my dear Grandma! ps. I am 54 years old and consider it a tremendous blessing to have had Grandparents in my life for such a long time.

  • miabella 17 Dec, 2007

    I can't wait to try this recipe- have been waiting for a good pierogi recipe- as would like to start a family tradition with this one with my kids- they love them and so do my husband and I

  • GenMider 14 Dec, 2007

    Every year, my mom and I make pierogi. This year we made 260. We made saurkraut, saurkraut and mushroom and cheddar/potato. My mom is 84 years old and I really look forward to making these with her each year. We celebrate Christmas Eve "Wigilia" in the Polish tradition so everything is meatless. Because we make so many, (and this year we cut the number down) we freeze them and then enjoy them after Christmas.

  • JustMeSuzieQ 20 Nov, 2007

    I made this recipe a few years ago with my own mother. Martha and her Mom made it look so easy. We had such fun making them! Somehow we got covered with flour, but we supplied quite a few families with our endeavor (we made the cabbage ones too). Everyone enjoyed the pierogis and wanted more. My Mom is gone now but the memory remains. Thanks.

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