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Martha Stewart Pierogi Recipe

Martha Stewart Pierogi Recipe

Love soft dumplings stuffed with creamy goodness? This Martha Stewart Pierogi Recipe brings Polish comfort right to your table.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Polish
Servings 6
Calories 185 kcal

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.
Keyword Martha Stewart Pierogi Recipe