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Potato Pierogi

198

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.

  • Servings: 10
  • Yield: Makes about 60

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 Add a comment

  • jvallas
    14 AUG, 2016
    I've been using the Martha Stewart site since 2007, and loved it, but I give up. It has become so bloated with ads, etc. that it's no longer usable. I just got 3 pop-up ads I needed to 'X' out of before I could continue, then a drop down video box covered part of what I'm trying to rises, and it can't be dismissed. I'm on an iPad mini. Maybe PCs navigate better, but this is a really annoying time waster I'll avoid from now on.
    Reply
  • schocalog
    12 FEB, 2013
    I love this Recipe! Thanks Martha! I makes this once a year and freeze it for the whole year.
    Reply
  • 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
    Reply
  • 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.
    Reply
  • anniequinn
    20 FEB, 2009
    you sprinkle the cornmeal on the clean linen towel - see step 3.
    Reply
  • 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 ?
    Reply
  • MS11964859
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • gingy
    29 OCT, 2008
    If you can't use all the pierogis at once, can you freeze them before cooking them?
    Reply