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Basic Pierogi

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Recipe photo courtesy of Simon Brown

The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.

Source: Martha Stewart Living, April 2010
Yield

Ingredients

For the Dough

For the Filling

For Serving

Directions

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156
  • MS11145098
    18 JUL, 2015
    A total waste of time and ingredients. This dough is impossibly sticky. I kneaded for at least 20 minutes and the dough started to come together, but still would have required more kneading. I tasted the dough and it was like flour paste. I threw the dough in the trash and tried a different recipe from a popular Polish cookbook. It was easy to make.
    Reply
  • MS10135045
    14 JUN, 2015
    These are one of my favorite dishes to make. My family loves them. I tried a few different variations like Martha has and they all turned out delicious. They are a constant required dish at holiday dinners.
    Reply
  • KrystynaInSydney
    5 DEC, 2012
    As the dough is very sticky to work & not wanting to use too much flour I found it SUPER EASY to roll the Pierogi dough out in between a large sheet of Non Stick Baking Paper which I folded over the dough You can cut the PAPER into 2 sheets if that works for you. Mine looked great BUT tasted very differently to my late mum's as I did not use salted water to boil Next time I will As I did not have any FARM/COTTAGE CHEESE to add to my potato/fried onion I added fried chopped Mushrooms
    Reply

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