BASIC PIEROGI
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 5 dozen (or 2 dozen plum)
Number Of Ingredients 15
Steps:
- Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
- Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
- Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
- Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
- Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
- Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
- Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
- Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.
PIEROGI
These pierogi are lighter and more delicate than most versions.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 32
Number Of Ingredients 17
Steps:
- Make the dough: Whisk together flour and salt in a medium bowl. Make a well in center, and add egg and milk. Using your hands, gently draw flour mixture into egg mixture. Continue to work dough with your hands or a spoon until it comes together to form a ball. (Add up to 2 teaspoons milk if dough is crumbly.) Place dough on a lightly floured work surface, and knead until smooth and slightly elastic, about 5 minutes. Transfer to a clean surface, and cover with an inverted bowl or wrap in plastic. Let dough rest for 1 hour.
- Make the onions: Melt butter with the oil in a skillet over medium heat. Add onions, and season with salt. Cook, stirring frequently, until onions are soft and golden brown, 12 to 15 minutes. Remove a heaping 1/4 cup onion mixture, and finely chop; reserve for filling.
- Make the filling: Place potatoes in a saucepan, and cover with water by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer until tender, 17 to 20 minutes. Drain, and immediately return to pan. Place on stove (with burner off), and let dry for 10 minutes. Pass through a ricer or a food mill into a large bowl. Stir in stock, reserved chopped onions, remaining 1 teaspoon salt, and pepper to taste.
- Make the dumplings: On a lightly floured work surface, roll out dough to a scant 1/8 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with a clean kitchen towel.
- Place 1 dough round on a work surface. Spoon 1 heaping teaspoon filling onto center of bottom half of round. Fold top half down over filling, gently pressing to squeeze out any air and seal. Stretch edges outward slightly to make them thinner. Return to baking sheet, and cover. Repeat. (Pierogi can be refrigerated overnight; wrap towel-covered baking sheet tightly with plastic.)
- Bring a large pot of salted water to a boil. Add 8 dumplings. Cook, stirring gently and occasionally, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and gently pat dry. Transfer to a warmed serving platter, and cover to keep warm. Repeat with remaining dumplings.
- Melt butter in a skillet over medium-low heat. Add the reserved caramelized onions, and heat until warmed. Spoon over dumplings, and serve immediately with sour cream and applesauce.
POTATO PIEROGI
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 60
Number Of Ingredients 11
Steps:
- Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
- Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
- Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
- On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
- Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
- Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.
PIEROGI WITH POTATO FILLING AND BROWN BUTTER
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).
- Make Brown Butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup.
More about "best pierogi recipe martha stewarts moms food"
FAMILY RECIPES FROM BIG MARTHA, MARTHA STEWART'S MOTHER
Family Recipes from Big Martha, Martha Stewart's Mother. Mrs. Kostyra's Basic Pierogi. Get Mrs. Kostyra's Basic Pierogi Recipe. Pierogi are an incredibly versatile food. They are also Martha's favorite ... Grandma's Mac …
From marthastewart.com
From marthastewart.com
POTATO PIEROGI- MARTHA STEWART - YOUTUBE
Potato Pierogi- Martha Stewart. 429,278 views Apr 4, 2018 Martha and her mother, Mrs. Kostyra, make a batch of traditional Polish potato pierogi. ...more. ...more.
From youtube.com
From youtube.com
MARTHA STEWART’S MOM’S RECIPE FOR POTATO PIEROGI | PIEROGI RECIPE ...
Jan 27, 2022 - Discover recipes, home ideas, style inspiration and other ideas to try. Jan 27, 2022 - Discover recipes, home ideas, style inspiration and other ideas to try. Pinterest. Today. …
From pinterest.ca
From pinterest.ca
MARTHA STEWART MAKES PIEROGI FROM BIG MARTHA’S RECIPE - YOUTUBE
Martha shows how to make her mother's (known as Big Martha) recipe for traditional Polish pierogi. #StayHome #WithMeRead Full Recipe: https://www.marthastewa...
From youtube.com
From youtube.com
MARTHA STEWART MAKES PIEROGI FROM BIG MARTHA’S RECIPE - YOUTUBE
26,688 views Jul 17, 2021 Martha Stewart shares her family's pierogi recipe! Tune in for this episode of Homeschool, featuring Big Martha's Potato Pierogi and Cabbage Pierogi dishes. …
From youtube.com
From youtube.com
7 BEST MARTHA STEWART PIEROGI RECIPE IDEAS - PINTEREST
Farmers Cheese Pierogi: Pierogi dough 2 cups flour 1 egg, plus 1 egg yolk 1/2 teaspoon salt 1 teaspoon melted butter, no exception 2 tablespoons sour cream cheese filling 1 lb farmer …
From pinterest.com
From pinterest.com
MARTHA STEWART: BEST FOOD EVER? IT'S MOM'S PIEROGI
2010-03-19 For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons). BROWN BUTTER: Melt 2 sticks unsalted butter in a small saucepan over medium …
From inquirer.com
From inquirer.com
MARTHA STEWART PIEROGI RECIPES ALL YOU NEED IS …
Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time. Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a …
From stevehacks.com
From stevehacks.com
10 BEST MARTHA STEWART PIEROGI RECIPES | YUMMLY
2022-09-19 The Best Martha Stewart Pierogi Recipes on Yummly | Weeknight Pan-fried Pierogi And Kielbasa, Cheesy Pierogi Casserole, Chicken And Mushrooms (martha Stewart)
From yummly.com
From yummly.com
BEST PIEROGI RECIPE MARTHA STEWARTS MOMS - TFRECIPES.COM
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done. Provided by Martha …
From tfrecipes.com
From tfrecipes.com
PIEROGI RECIPE WITH MARTHA STEWART'S MOTHER - PINTEREST
This meat and potato pierogi recipe is true Slavic childhood comfort food. They're filling, incredibly delicious, and best topped with caramelized onions! Dee Van Romer
From pinterest.ca
From pinterest.ca
FAMILY RECIPES FROM BIG MARTHA, MARTHA STEWART'S MOTHER
Family Recipes from Big Martha, Martha Stewart's Mother | Martha's love of cooking came from her mother. Here are some cherished family recipes, from Polish classics like pierogi to …
From pinterest.com
From pinterest.com
RECIPE: MARTHA STEWART MOM'S POTATO-CHEESE PIEROGI
Recipe: Martha Stewart Mom's Potato-Cheese Pierogi : Betsy at Recipelink.com - 5-9-2003 : 11: Recipe: Brian's Mom's Apple Crisp : Betsy at Recipelink.com - 5-9-2003 : 12: Recipe: …
From recipelink.com
From recipelink.com
MARTHA STEWART'S MOM'S RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe …
From recipeschoice.com
From recipeschoice.com
10 BEST MARTHA STEWART PIEROGI RECIPES | YUMMLY
2022-09-27 diced ham, butter, whole milk, black pepper, sharp cheddar cheese and 2 more. Chicken and Mushrooms (Martha Stewart)AllisonTurcios. chicken broth, salt, Dijon …
From yummly.com
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love