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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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 (35)

202 Ratings
  • 5 star values: 39
  • 4 star values: 39
  • 3 star values: 63
  • 2 star values: 49
  • 1 star values: 12
Rating: 5 stars
10/13/2019
Soooooooooo delicious!!!!!
Rating: Unrated
08/14/2016
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.
Rating: Unrated
02/12/2013
I love this Recipe! Thanks Martha! I makes this once a year and freeze it for the whole year.
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Rating: Unrated
12/22/2010
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
Rating: Unrated
04/18/2010
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.
Rating: Unrated
02/20/2009
you sprinkle the cornmeal on the clean linen towel - see step 3.
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Rating: Unrated
02/01/2009
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 ?
Rating: Unrated
12/20/2008
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.
Rating: Unrated
11/22/2008
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.
Rating: Unrated
11/03/2008
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.
Rating: Unrated
10/29/2008
If you can't use all the pierogis at once, can you freeze them before cooking them?
Rating: Unrated
10/28/2008
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.
Rating: Unrated
10/28/2008
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 :)
Rating: Unrated
10/28/2008
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 :)
Rating: Unrated
10/27/2008
What do you do with the cornmeal ?
Rating: Unrated
10/27/2008
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!!!
Rating: Unrated
10/27/2008
Thank You Martha for your mother's recipe . I've never made them myself and can't wait too! rosebud5548@yahoo.com
Rating: Unrated
10/27/2008
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
Rating: Unrated
10/26/2008
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
Rating: Unrated
06/06/2008
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!!
Rating: Unrated
06/04/2008
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.
Rating: Unrated
04/21/2008
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
Rating: Unrated
01/11/2008
THE MOST IMPORTANT DIFFERENCE BETWEEN MARTHA'S PIROGIS
Rating: Unrated
01/07/2008
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.
Rating: Unrated
01/07/2008
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!
Rating: Unrated
01/03/2008
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.
Rating: Unrated
12/23/2007
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
Rating: Unrated
12/19/2007
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.
Rating: Unrated
12/18/2007
I wathched your tribute show to Big Martha and have had craving ever since cant wait to try these
Rating: Unrated
12/18/2007
I was on the web sight and discoverd that your mom had died so sorry. I tryed the perogies and they were wonderful .Carol
Rating: Unrated
12/17/2007
Martha, I can't wait to make these with my Aunts last time I made them I was 13 years old
Rating: Unrated
12/17/2007
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.
Rating: Unrated
12/17/2007
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
Rating: Unrated
12/14/2007
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.
Rating: Unrated
11/20/2007
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.