I didn’t mean to make pierogi.
But I’d boiled too many potatoes. The house was cold. And Mae was curled on the couch like she hadn’t eaten anything warm in days.
So I started mixing.
Egg. Sour cream. Milk.
That first soft mess of dough that sticks to your hands like need.
Her Highness keeps hers tidy. Cut with a circle. Pinched shut with care.
I did mine with the rim of a coffee mug and sealed them like old letters—full of something you only say once.
What the Original Looked Like
Martha’s pierogi are sweetly balanced.
A dough that rests just long enough. A filling of mashed potatoes and cheeses—cheddar, cream, a little salt and melt.
She cuts perfect circles. Seals the edges tight. Boils until they float.
Pan-fries if she’s feeling generous.
They’re soft. Crisp. Comfort folded in half.
What I Did Differently
Used russets because that’s what I had.
Didn’t measure the butter. Just poured until it felt lush.
Added black pepper with heavy hands.
Forgot to rest the dough the full 30 minutes. Still worked.
The Way It Happened in My Kitchen
Flour on the counter. Dough that clung to the bowl like it wasn’t ready.
I kneaded anyway. Let it sit while the potatoes cooled.
Mae walked through and asked if they were ravioli. I didn’t answer.
The filling came together fast. Warmed my palms.
Cut the circles with the mug we chipped last winter. Still works.
Sealed each one like it might spill something important.
Boiled until they bobbed up quiet.
Fried in butter until their bellies browned.
We ate them with sour cream and not enough words.
A Few Things I Learned
Dough needs time—but not perfection.
Potatoes are better with cheddar.
And pierogi are the kind of food that remind you you’re still here.
What I Did With the Extras
Froze half. Forgot the label.
Reheated the rest in a pan the next night and ate them with leftover onion jam.
Mae said they were better cold. She was wrong.
Would I Make It Again?
Yes.
But not in a rush. Pierogi ask for presence.
That’s As Much As I Remember
There’s still flour in the cracks of the table.
And butter in my memory.
if you want something just as soft, i made martha’s buttermilk biscuits on a snow day once. they saved me from a lot.
FAQs
yep. freeze on a tray, then bag. boil straight from frozen. no need to thaw.
no. boiled is beautiful. pan-fried is glorious. both are honest.
russets. they mash smooth. waxy ones fight you.
yes. sharp cheddar, farmer’s cheese, even a little gouda if you’re feeling dramatic.
too much flour. too little rest. just knead gently, breathe, and trust it’ll soften.
Martha Stewart’s Pierogi – Nell’s Version
Description
Soft handmade dumplings filled with butter-mashed potatoes and cheese. Boiled first, pan-fried after, eaten fast. Good for days when you need to fold something together.
Ingredients
For the Dough:
For the Filling:
For Cooking:
Instructions
- Make the dough. Whisk the egg, sour cream, milk, and water in a bowl. Slowly add the flour until it turns into a sticky dough. Knead for 5–7 minutes on a floured counter. Cover and let it rest 30 minutes if you can.
- Boil and mash the potatoes. Salt the water. Cook 15–20 minutes until fork-soft. Drain and mash with butter, cheddar, cream cheese. Season well. Let cool.
- Roll and cut. Roll the rested dough out thin—⅛ inch or so. Cut 3″ circles with a cutter or mug.
- Fill and fold. Spoon a tablespoon of filling in the center. Fold into a half-moon. Seal with your fingers. Crimp if it makes you feel better.
- Boil. Drop into salted boiling water. Wait until they float. 3–4 minutes. Pull them gently.
- Pan-fry (if you want). Melt butter in a skillet. Brown each side until golden and blistered.
- Serve. With sour cream. With onions. With whatever makes it feel like home.