Love soft dumplings stuffed with creamy goodness? This Martha Stewart Pierogi Recipe brings Polish comfort right to your table.
Learn how to make Martha Stewart Pierogi with simple steps and tasty filling. Perfect for cozy family nights. Try this Martha Stewart Pierogi Recipe today and feel the warmth!
My Story With This Comforting Pierogi
My first pierogi memory comes from a chilly fall market. An old Polish lady sold them steaming hot. One bite melted my heart—cheesy potato perfection.
I hunted Martha Stewart’s version next. Her mom’s recipe inspired me. Rolled dough late into nights. Shared with neighbors. Now it’s tradition.
This Martha Stewart Pierogi Recipe creates kitchen hugs every time.
Equipment List
- Large mixing bowl
- Rolling pin
- 3-inch round cutter or glass
- Potato masher
- Big pot for boiling
- Slotted spoon
- Skillet for browning
- Clean tea towel
- Baking sheet
Recipe Overview
- Recipe Name: Martha Stewart Pierogi Recipe
- Servings: 6 (makes 50 pierogi)
- Prep Time: 75 mins
- Cook Time: 30 mins
- Total Time: 105 mins
- Course: Main Course
- Cuisine: Polish
- Calories: 185 kcal per serving
Ingredients for Martha Stewart Pierogi
Dough Ingredients:
- 3 cups all-purpose flour
- 1 egg
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon oil
Filling Ingredients:
- 2 lbs potatoes (peeled)
- 8 oz farmer cheese (or ricotta)
- 2 oz cream cheese
- 3 tablespoons butter (melted)
- 1 small onion (finely chopped)
- Salt and pepper to taste
For Serving:
- 6 tablespoons butter
- Sour cream
- Chopped chives
Simple ingredients for Martha Stewart Pierogi. Easy to find anywhere.
Instructions for Martha Stewart Pierogi
1. Make the Dough
Mix flour and salt in bowl. Beat egg with warm water and oil. Pour into flour. Stir until dough forms. Knead 5 minutes on floured board. Soft and smooth. Wrap in towel. Rest 30 minutes. How to make Martha Stewart Pierogi begins perfectly.
2. Cook Potatoes for Filling
Cut potatoes into chunks. Boil in salted water 20 minutes until tender. Drain well. Mash hot with melted butter. Let cool 10 minutes. Creamy base ready.
3. Prepare Cheesy Filling
Sauté chopped onion in 1 tbsp butter until golden. Mix into mashed potatoes. Add farmer cheese and cream cheese. Season with salt, pepper. Stir smooth. Taste. Adjust. Chill 15 minutes. Filling holds shape now.
4. Roll Out Dough Circles
Divide dough into 3 parts. Keep others covered. Roll one thin like dime. Cut 3-inch circles. Stack between floured towels. Repeat with scraps. Makes 50 circles. Work quick.
5. Fill and Shape Pierogi
Spoon 1 tbsp filling in each circle center. Brush edges with water. Fold over. Press edges tight. Crimp with fork. Beautiful half-moons form. Place on floured sheet.
6. Boil Pierogi in Batches
Bring large pot salted water to rolling boil. Drop 12 pierogi at time. Stir gently. Boil 3 minutes after they float. Scoop out with slotted spoon. Drain. Repeat batches.
7. Brown in Butter
Heat butter in skillet until foamy. Add boiled pierogi in single layer. Cook 2 minutes per side until golden. Sprinkle chives. Serve hot.
Cooking Tips and Simple Recipe Variations
- Use bread flour for chewier dough texture.
- Don’t skip resting dough—rolls easier.
- Freeze shaped pierogi before boiling.
- Meat variation: Mix ground pork and onion.
- Sweet pierogi: Fill with cherries and sugar.
- Vegan: Use plant milk, tofu cheese.
- Double batch—freezer gold!
Little History Behind This Comfort Food
Pierogi trace back to 13th century Poland. Originally boiled dumplings with simple fillings. Martha Stewart’s Polish mom perfected family recipe. Shared on TV shows. Became American comfort classic. Eaten at holidays, weddings. Symbol of heritage and love.
What to Serve With This Dish
Dollop sour cream on top. Crispy bacon bits add crunch. Clear beet broth starter. Tossed green salad refreshes. Dill pickles on side. Warm applesauce for sweet ones. Polish beer pairs perfect.
Occasion or Event Ideas
Christmas Eve feast tradition. Sunday family dinners. Winter potluck star. Birthday comfort requests. Neighborhood block parties. Heritage cooking classes. Rainy day comfort meal.
Storage and Reheating Tips
- Cool pierogi fully before storing.
- Fridge airtight container: 3 days max.
- Freeze boiled: Tray first, then bag (2 months).
- Reheat skillet butter: 3 mins each side.
- Oven bake: 350°F sheet pan 10 mins.
- Boil frozen: Extra 1 minute cooking time.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 185 kcal |
| Total Fat | 9g (12% DV) |
| Carbs | 22g (8% DV) |
| Protein | 6g |
| Sodium | 250mg (11% DV) |
| Fiber | 2g (7% DV) |
| Calcium | 10% DV |
Is This Dish Good for You?
Martha Stewart Pierogi Recipe uses whole potatoes for vitamins and fiber. Cheese provides protein and calcium. Homemade means no junk additives.
Bake instead of fry for less fat. Add spinach to filling for greens. Balanced portions fit any meal plan. Comfort food done right.
Martha Stewart Pierogi Recipe
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon oil2 lbs potatoes peeled
- 8 oz farmer cheese or ricotta
- 2 oz cream cheese
- 3 tablespoons butter melted
- 1 small onion finely chopped
- Salt and pepper to taste
Instructions
Make the Dough
- Mix flour and salt in bowl. Beat egg with warm water and oil. Pour into flour. Stir until dough forms. Knead 5 minutes on floured board. Soft and smooth. Wrap in towel. Rest 30 minutes. How to make Martha Stewart Pierogi begins perfectly.
Cook Potatoes for Filling
- Cut potatoes into chunks. Boil in salted water 20 minutes until tender. Drain well. Mash hot with melted butter. Let cool 10 minutes. Creamy base ready.
Prepare Cheesy Filling
- Sauté chopped onion in 1 tbsp butter until golden. Mix into mashed potatoes. Add farmer cheese and cream cheese. Season with salt, pepper. Stir smooth. Taste. Adjust. Chill 15 minutes. Filling holds shape now.
Roll Out Dough Circles
- Divide dough into 3 parts. Keep others covered. Roll one thin like dime. Cut 3-inch circles. Stack between floured towels. Repeat with scraps. Makes 50 circles. Work quick.
Fill and Shape Pierogi
- Spoon 1 tbsp filling in each circle center. Brush edges with water. Fold over. Press edges tight. Crimp with fork. Beautiful half-moons form. Place on floured sheet.
Boil Pierogi in Batches
- Bring large pot salted water to rolling boil. Drop 12 pierogi at time. Stir gently. Boil 3 minutes after they float. Scoop out with slotted spoon. Drain. Repeat batches.
Brown in Butter
- Heat butter in skillet until foamy. Add boiled pierogi in single layer. Cook 2 minutes per side until golden. Sprinkle chives. Serve hot.
Notes
- Cool pierogi fully before storing.
- Fridge airtight container: 3 days max.
- Freeze boiled: Tray first, then bag (2 months).
- Reheat skillet butter: 3 mins each side.
- Oven bake: 350°F sheet pan 10 mins.
- Boil frozen: Extra 1 minute cooking time.
FAQs about Martha Stewart Pierogi Recipe
Why did my pierogi dough tear when rolling?
Dough needs more resting time. Add tiny bit more water. Knead gentler next time. Roll from center out. Perfect circles every batch after practice.
Can I make ingredients for Martha Stewart Pierogi ahead?
Yes! Filling good 2 days fridge. Dough 1 day wrapped tight. Shape pierogi, freeze raw. Boil straight from freezer. Smart meal prep winner.
How to make Martha Stewart Pierogi without farmer cheese?
Mix ricotta and sharp cheddar. Or cottage cheese strained dry. Cream cheese works solo too. Flavor stays authentic and delicious.
Do pierogi freeze well after cooking?
Better freeze uncooked. But cooked ones freeze ok 1 month. Reheat pan-fried crispier. Single layer on tray first prevents sticking.
What causes pierogi to burst open boiling?
Too much filling or loose seal. Pinch edges extra tight. Smaller filling balls help. Test one first batch always.
Final Thoughts
Your kitchen now holds Martha Stewart Pierogi Recipe magic. These tender, golden dumplings warm hearts and bellies. Make memories rolling dough together.
Freeze extras for busy nights. Share plate with loved ones. Pure joy in every bite. What’s your filling twist? Share below—I read every comment!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!