Martha Stewart Pierogi Recipe
The Martha Stewart Pierogi Recipe is soft, comforting and full of creamy filling. These dumplings are simple but very special. I love making this Martha Stewart Pierogi Recipe on cozy weekends.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup water
For the Filling:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For Serving:
- 2 tablespoons butter
- 1 small onion sliced
- Sour cream for topping
Instructions
Make the Dough
- In a large bowl, mix flour and salt. Add egg and sour cream. Stir gently. Add water slowly until dough forms. Knead for five minutes until smooth.
Rest the Dough
- Cover dough with a clean towel. Let it rest for 20 minutes. This makes rolling easier and improves texture.
Prepare the Filling
- In another bowl, mix mashed potatoes and shredded cheese. Add salt and pepper. Stir until creamy and smooth.
Roll the Dough
- Lightly flour your surface. Roll dough thin, about 1/8 inch thick. Use a round cutter to cut circles.
Add the Filling
- Place one spoonful of potato mixture in the center of each circle. Do not overfill. Keep edges clean for sealing.
Seal the Pierogi
- Fold dough over filling to form a half-moon shape. Press edges firmly. Use a fork to crimp edges and seal tightly.
Boil the Pierogi
- Bring a large pot of salted water to boil. Drop pierogi in batches. Cook for 3–4 minutes until they float to top.
Pan Fry for Extra Flavor
- Heat butter in a skillet. Add sliced onions. Cook until golden. Add boiled pierogi. Fry lightly until slightly crispy.
Serve Warm
- Transfer to a serving plate. Top with caramelized onions and sour cream. Serve warm and enjoy.
Notes
- Use farmer’s cheese instead of cheddar for authentic flavor.
- Add cooked bacon bits for extra richness.
- Freeze uncooked pierogi for later use.
- Do not overcrowd pot while boiling.
- Brush with melted butter to prevent sticking.
- Add fresh herbs for bright taste.