Martha Stewart Pierogi Recipe
Are you looking for the best comfort food? The Martha Stewart Pierogi Recipe is a perfect choice.
Equipment
- Rolling Pin
- Large pot
- Mixing Bowls
- Clean Skillet
- Slotted spoon
- Potato masher
Ingredients
- 3 cups All-Purpose Flour
- 1 cup Sour Cream
- 2 Large Eggs
- 2 lbs Russet Potatoes
- 1 cup Cheddar Cheese
- 1 large Yellow Onion
- 4 tbsp Unsalted Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
1. Make the Dough
- Mix the flour, eggs, and sour cream. Knead it until it feels very smooth. Let the dough rest for thirty minutes.
2. Prepare the Filling
- Boil the potatoes until they are soft. Mash them with cheese and cooked onions. Let the filling cool down completely.
3. Roll and Cut
- Roll the dough on a floured surface. Use a glass to cut out circles. Make sure they are all the same size.
4. Fill the Pierogi
- Place a small spoonful on each circle. Fold the dough over the potato mix. Pinch the edges very tightly to seal.
5. Boil the Pierogi
- Drop them into a pot of boiling water. Wait for them to float to the top. Cook for two more minutes then drain.
6. Pan Fry
- Melt butter in a hot frying pan. Fry each side until it is golden. Serve them while they are still hot.
Notes
➡️ Use room temperature eggs for a smoother dough.
➡️ Do not overfill the dough circles or they leak.
➡️ Pinch the edges twice to ensure a tight seal.
➡️ Let the filling cool so the dough stays firm.
➡️ Add a little oil to the boiling water pot.
➡️ Fry in butter for the most authentic flavor.
➡️ Use a fork to make pretty edge patterns.
➡️ Keep raw pierogi under a damp towel.