Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pierogi with Potato Filling and Brown Butter 3.4 (195) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 13, 2023 Print Rate It Share Share Tweet Pin Email Martha’s Mom, Big Martha, made these pierogi regularly—so naturally, this recipe is one of our founder's favorites. A smooth, malleable dumpling dough encases a filling of steamed or boiled potatoes mashed with butter and cream cheese. Forming these vegetarian dumplings is a fun project—but not as fun as eating them with a simple topping of brown butter. As Martha says, you don't need to eat all the butter, but it does stop the pierogies from sticking together. Ingredients Basic Pierogi For the Potato Filling 5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes Coarse salt and freshly ground pepper 8 ounces room-temperature cream cheese 4 tablespoons melted unsalted butter For the Brown Butter (makes 1 cup) 2 sticks unsalted butter Directions Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons). Make Brown Butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup. Simon Brown Rate it Print