martha stewart pierogi recipe

Written BySheba G Updated On
martha stewart pierogi recipe
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The Best martha stewart pierogi recipe

I’ve been making Martha Stewart’s pierogi recipe for years, and it’s a staple in our household. My kids love helping me make the dough and filling them with all sorts of goodies.

The best part is that it’s a great way to get some quality time with the family in the kitchen, teaching them about where food comes from and how to make something from scratch. The end result is a delicious, comforting meal that’s perfect for any occasion.

Whether we’re having a big family gathering or just a quiet night at home, pierogi always hits the spot. I’ve tried various fillings over the years, but my favorite is still the classic potato and cheese combination.

It’s so easy to make and customize to your taste. Plus, it’s a great way to use up leftover potatoes and cheese.

The dough is also incredibly versatile, allowing you to add in some extra ingredients like garlic or herbs for an added flavor boost. One thing I love about this recipe is that it freezes beautifully, so you can make a big batch and have some on hand for future meals.

We often have leftovers for lunch the next day, or I’ll pack some in my kids’ lunches for school. It’s also a great way to use up any leftover veggies or meat you might have lying around.

Martha Stewart Pierogi Recipe

Martha Stewart Pierogi Recipe

4.9 from 583 votes

Martha Stewart’s classic pierogi recipe features a simple dough filled with savory potatoes and cheese. These dumplings are boiled and then pan-fried for a crispy exterior.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 large egg
1 tsp vegetable oil
1/2 cup sour cream

For the Filling

2 medium potatoes
1/2 cup grated cheddar cheese
2 cloves garlic

For Boiling

4 quarts water
1 tsp salt

For Pan-Frying

2 tbsp butter

👨‍🍳Directions

1Bring 4 quarts of water to a boil in a large pot.
2Add 1 teaspoon of salt.
3This will be used to boil the pierogi later.
4In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.
5Mix well to ensure the salt is evenly distributed throughout the flour.
6Make a well in the center of the flour mixture and add 1 large egg, 1 teaspoon of vegetable oil, and 1/2 cup of sour cream.
7Mix until a dough forms.
8Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
9The dough should be slightly sticky but manageable.
10While the dough is resting, prepare the filling.
11Peel and dice 2 medium potatoes.
12Boil the potatoes in salted water until tender, about 10-15 minutes.
13Drain and mash the potatoes.
14Mix in 1/2 cup of grated cheddar cheese and 2 minced garlic cloves.
15Season with salt and pepper to taste.
16Set aside to cool.
17On a lightly floured surface, roll out the dough to about 1/8-inch thickness using a rolling pin.
18Use a 3-inch round cutter or glass to cut out circles of dough.
19Re-roll the scraps and cut out additional circles until all the dough is used.
20Place a small amount of the potato filling (about 1 tablespoon) in the center of each dough circle.
21Fold the dough over the filling to create a half-moon shape.
22Press the edges together to seal, using a fork to crimp the edges for a decorative touch.
23Gently drop the pierogi into the boiling water.
24Cook until they float to the surface, about 3-5 minutes.
25This indicates that the dough is cooked through.
26Use a slotted spoon to remove the pierogi from the water and set them on a plate.
27In a large skillet, melt 2 tablespoons of butter over medium heat.
28Add the boiled pierogi in a single layer and cook until golden brown and crispy, about 3-5 minutes per side.
29Add more butter as needed to prevent sticking.
30Serve the pierogi hot, garnished with sour cream, chopped fresh chives, and a sprinkle of paprika.
31Enjoy with your favorite side dishes, such as sautéed cabbage or a simple green salad.

🔧Equipment

Mixing bowl
Pot
Skillet
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegetarian version, omit the garlic and add sautéed onions to the filling.

Watch Video Of How Martha Stewart Pierogi Recipe Works

This recipe is always a good idea for any occasion – whether we’re having a big family gathering or just a quiet night at home.

The best part is that it’s incredibly versatile, so you can customize it to your taste and preferences.

My kids love helping me make the dough and filling them with all sorts of goodies, and it’s also a great way to teach them about where food comes from and how to make something from scratch.

❓ Frequently Asked Questions About Martha Stewart Pierogi

Q: What kind of flour should I use for the dough?

I recommend using all-purpose flour for this recipe, as it will give your pierogi a nice texture and structure. You can also use a combination of all-purpose and bread flour if you prefer a slightly chewier dough.

Q: Can I use frozen potatoes instead of fresh?

Yes, you can definitely use frozen potatoes in place of fresh ones. Just be sure to thaw them first and squeeze out as much water as possible before using them in the filling.

Q: How do I prevent the dough from sticking together?

To prevent the dough from sticking together, make sure to keep it cold and work with small batches at a time. You can also add a little bit of flour or cornstarch to the surface you’re working on to help prevent sticking.

Q: Can I make the filling ahead of time?

You can definitely make the filling ahead of time, but I recommend keeping it refrigerated until you’re ready to assemble the pierogi.

Q: How do I store leftover pierogi?

You can store leftover pierogi in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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