This delicious Martha Stewart Pierogi recipe brings you soft, pillowy dumplings filled with a creamy potato and cheese mixture. It’s a comforting and hearty meal, perfect for boiling or pan-frying to a golden crisp. You can customize the filling with your favorite cheeses or add caramelized onions for extra flavor. A simple homemade classic everyone will love!
Recipe Ingredients
For the Dough:
- 1 large egg
- 2 tbsp sour cream
- 240ml (1 cup) milk
- 240ml (1 cup) water
- 560–625g (4 ½ to 5 cups) all-purpose/plain flour, plus more for dusting
For the Filling:
- 2.3kg (5 lbs) baking potatoes (about 10 medium), peeled and quartered
- 170g (12 tbsp / 1 ½ sticks) unsalted butter, melted
- 55g (2 oz / ½ cup) cheddar cheese, grated
- 115g (4 oz) cream cheese
- Coarse salt and freshly ground black pepper (to taste)
For Rolling and Cooking:
- 2 tbsp cornmeal (for dusting)
- Additional melted butter (for serving, optional)
How To Make Martha Stewart Pierogi Recipe
- Prepare the Dough: In a large bowl, whisk the egg, sour cream, milk, and water. Gradually add the flour, mixing until a sticky dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let it rest for 30 minutes.
- Make the Filling: Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with melted butter, cheddar cheese, and cream cheese. Season with salt and pepper to taste. Let cool.
- Roll and Cut the Dough: Lightly flour a surface and roll out the dough to about 3mm (⅛ inch) thick. Use a round cutter (about 7.5cm / 3 inches) to cut out circles.
- Fill the Pierogi: Place 1 tablespoon of filling in the center of each dough circle. Fold over to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges.
- Cook the Pierogi: Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3–4 minutes until they float to the top. Remove with a slotted spoon.
- Optional – Pan-Fry for Crispiness: Heat a little butter in a frying pan over medium heat. Fry the cooked pierogi until golden and crispy on both sides.
- Serve and Enjoy: Serve warm with sour cream, melted butter, or caramelized onions.
Recipe Tips
- Rest the Dough: Let the dough rest for at least 30 minutes before rolling. This makes it softer and easier to work with.
- Mash the Potatoes Well: Make sure the mashed potatoes are smooth and lump-free for a creamy filling. A potato ricer works best!
- Seal the Edges Properly: Press the edges firmly or use a fork to crimp them. This prevents the pierogi from opening while cooking.
- Don’t Overfill: Too much filling will make it hard to seal the dough and can cause the pierogi to burst when boiling.
- Boil Before Frying: Always boil the pierogi first until they float. Then pan-fry them in butter for a crispy and golden finish.
How To Store and Reheat Leftovers
- Refrigerate: First, let the leftover pierogi cool to room temperature. Then, place them in an airtight container with parchment paper between layers to prevent sticking. Store in the fridge for up to 3 days.
- Freeze: Arrange the uncooked pierogi in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. Store for up to 3 months. To cook from frozen, boil them directly without thawing until they float. If already cooked, thaw in the fridge overnight before reheating in a pan.
- Reheat: Preheat the oven to 175°C (350°F). Place the pierogi on a baking sheet and cover with foil to prevent drying out. Bake for 10–15 minutes until heated through.
Nutrition Facts
Serving Size: 1 pierogi (approximately 50g)
- Calories: 100
- Total Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 100mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
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Martha Stewart Pierogi Recipe
Description
This delicious Martha Stewart Pierogi recipe brings you soft, pillowy dumplings filled with a creamy potato and cheese mixture. It’s a comforting and hearty meal, perfect for boiling or pan-frying to a golden crisp. You can customize the filling with your favorite cheeses or add caramelized onions for extra flavor. A simple homemade classic everyone will love!
Ingredients
For the Dough:
For the Filling:
For Rolling and Cooking:
Instructions
- Prepare the Dough: In a large bowl, whisk the egg, sour cream, milk, and water. Gradually add the flour, mixing until a sticky dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let it rest for 30 minutes.
- Make the Filling: Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with melted butter, cheddar cheese, and cream cheese. Season with salt and pepper to taste. Let cool.
- Roll and Cut the Dough: Lightly flour a surface and roll out the dough to about 3mm (⅛ inch) thick. Use a round cutter (about 7.5cm / 3 inches) to cut out circles.
- Fill the Pierogi: Place 1 tablespoon of filling in the center of each dough circle. Fold over to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges.
- Cook the Pierogi: Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3–4 minutes until they float to the top. Remove with a slotted spoon.
- Optional – Pan-Fry for Crispiness: Heat a little butter in a frying pan over medium heat. Fry the cooked pierogi until golden and crispy on both sides.
- Serve and Enjoy: Serve warm with sour cream, melted butter, or caramelized onions.
Notes
- Rest the Dough: Let the dough rest for at least 30 minutes before rolling. This makes it softer and easier to work with.
Mash the Potatoes Well: Make sure the mashed potatoes are smooth and lump-free for a creamy filling. A potato ricer works best!
Seal the Edges Properly: Press the edges firmly or use a fork to crimp them. This prevents the pierogi from opening while cooking.
Don’t Overfill: Too much filling will make it hard to seal the dough and can cause the pierogi to burst when boiling.
Boil Before Frying: Always boil the pierogi first until they float. Then pan-fry them in butter for a crispy and golden finish.
Martha Stewart Pierogi Recipe