Best Pierogi Recipe Martha Stewarts Moms

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY PIEROGI



Easy Pierogi image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 dozen

Number Of Ingredients 13

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water, room temperature
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
2 teaspoons coarse salt
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Scant 1 teaspoon freshly ground pepper
2 sticks unsalted butter
Coarse salt

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.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir cream cheese and butter. Season with salt and pepper.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with 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. Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil.
  • Fill pierogi: Place a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons) filling in center of each dough circle.
  • 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.
  • Make brown butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.
  • 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. Coat a platter with half the brown butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt.

BASIC PIEROGI



Basic Pierogi image

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

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt

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.

POTATO PIEROGI



Potato Pierogi image

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

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

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.

More about "best pierogi recipe martha stewarts moms"

10 BEST MARTHA STEWART PIEROGI RECIPES | YUMMLY
10-best-martha-stewart-pierogi-recipes-yummly image
Pierogi with Potato Filling and Brown Butter Martha Stewart. unsalted butter, coarse salt, yukon gold potatoes, pierogi, freshly ground pepper and 2 more.
From yummly.com


RECIPES: HOW TO MAKE MARTHA STEWART & STEPHEN YEN'S ...
2015-05-12 Instructions for Filling: Sear the pork on all sides, add in vegetables and cook for 5 mins on medium heat. Add in wine, chicken stock, and rest of the ingredients. Cover with tight lid in …
From mensjournal.com
Author Aly Walansky
Estimated Reading Time 6 mins


FAMILY RECIPES FROM BIG MARTHA, MARTHA STEWART'S MOTHER
2011-02-14 Mrs. Kostyra lived to be 93, and the family matriarch often appeared with her daughter on Martha's TV show. The 1983 cookbook, "Martha Stewart's Quick Cook," was even dedicated to Big Martha. The dedication reads: "To my mother, Martha Kostyra, and her mother, my early teachers." In Martha's 1985 dessert cookbook "Martha Stewart's Pies & Tarts ...
From marthastewart.com
Estimated Reading Time 4 mins


MARTHA STEWART: BEST FOOD EVER? IT'S MOM'S PIEROGI
2010-03-19 BASIC PIEROGI. FOR THE DOUGH: 1 large egg, lightly whisked. 2 tablespoons sour cream. 1 cup whole milk. 1 cup water. 5 cups all-purpose flour, plus more for surface and dusting. Yellow cornmeal, for dusting. FOR THE FILLING: Potato (recipe follows) Coarse salt. FOR SERVING: Brown Butter (recipe follows) Coarse salt. 1. Make the dough: Whisk ...
From inquirer.com
Estimated Reading Time 4 mins


MARTHA STEWART'S MOM'S MASHED POTATOES - ALL INFORMATION ...
Big Martha's Mashed Potatoes with Cream Cheese Recipe ... great www.marthastewart.com. Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes …
From therecipes.info


7 BEST MARTHA STEWART PIEROGI RECIPE IDEAS | PIEROGI ...
Mar 23, 2019 - Explore Janice Summers's board "Martha stewart pierogi recipe" on Pinterest. See more ideas about pierogi recipe, pierogies, polish recipes.
From pinterest.ca


20 MRS. KOSTYRA'S RECIPES (MARTHA STEWART'S MOM) IDEAS ...
May 11, 2014 - Explore Elizabeth Richardson's board "Mrs. Kostyra's Recipes (Martha Stewart's Mom)", followed by 111 people on Pinterest. See more ideas about recipes, martha stewart recipes, martha stewart.
From pinterest.com


MARTHA STEWARTS MOMS RECIPES
Martha Stewarts Moms Recipes MRS. KOSTYRA'S MEATLOAF. Provided by Martha Stewart. Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes. Number Of Ingredients 14. Ingredients; Olive oil, for pan: 4 slices white bread, torn into pieces: 2 1/2 pounds ground beef: 1 medium yellow onion, peeled and cut into eighths : 2 cloves garlic: 2 stalks celery, cut into 2 …
From tfrecipes.com


MARTHA STEWART MAKES PIEROGI FROM BIG MARTHA’S RECIPE ...
2021-07-22 VIEWS: 11066 320 12
From recipes.social


POTATO PIEROGI- MARTHA STEWART - YOUTUBE
Martha and her mother, Mrs. Kostyra, make a batch of traditional Polish potato pierogi.Brought to you by Martha Stewart: http://www.marthastewart.comSubscrib...
From youtube.com


MARTHA STEWART’S MOM’S RECIPE FOR POTATO PIEROGI | PIEROGI ...
Feb 18, 2019 - Martha Stewart’s mom’s recipe for potato pierogi. Feb 18, 2019 - Martha Stewart’s mom’s recipe for potato pierogi . Feb 18, 2019 - Martha Stewart’s mom’s recipe for potato pierogi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


BEST PIEROGI RECIPE MARTHA STEWARTS MOMS
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.
From tfrecipes.com


MARTHA STEWART - POTATO PIEROGI WITH BIG MARTHA | FACEBOOK
2020-07-25 Martha is often asked what her favorite food is and the answer is her mom's pierogi. Watch her make the Polish dumplings in this classic video with Big Martha and try the recipe here: Watch her make the Polish dumplings in this classic video with Big Martha and try the recipe here:
From facebook.com


MARTHA STEWART'S PEROGIE DOUGH - PEROGIE, PIEROGI, PYROGHI
Directions. 1.Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain,and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk ...
From perogie-pierogi-pyroghi.blogspot.com


MARTHA'S FAVORITE COMFORT FOOD AND RECIPES FOR PIEROGI ...
This Is Why Pierogi Are Martha's Comfort Food—Get Her Family Recipes for the Classic Polish Dumplings Our founder shares four sweet and savory recipes passed down from her mom. martha-stewart-fried-chicken-180-d111035.jpg
From marthastewart.com


MARTHA STEWART MOTHERS PIEROGI RECIPE
Martha Stewart Mothers Pierogi Recipe. 8 hours ago Martha Stewart Mothers Pierogi Recipe. 8 hours ago 1.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.
From share-recipes.net


MARTHA STEWART MAKES PIEROGI FROM BIG MARTHA’S RECIPE ...
2020-04-28 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


CABBAGE ROLLS MARTHA STEWART'S MOTHER - ALL INFORMATION ...
Stuffed Cabbage Recipe | Martha Stewart top www.marthastewart.com. 1 large green cabbage (about 2 1/2 pounds) 2 tablespoons unsalted butter 1 large onion, chopped 1 garlic clove, finely chopped 2 cups cooked rice 8 ounces ground beef 8 ounces ground pork Coarse salt and freshly ground pepper 1 tablespoon dried parsley flakes 1 medium green pepper, grated 2 celery …
From therecipes.info


MOMS BEST PIEROGIES RECIPES
Moms Best Pierogies Recipes 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. Ingredients; 1 large egg: 2 …
From tfrecipes.com


MARTHA STEWART BIGOS RECIPE - ALL INFORMATION ABOUT ...
Instructions. In a large skillet over medium heat melt butter and bacon drippings until foaming subsides, about 2-3 minutes. Add onions and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 8-10 minutes. While onions cook rinse and drain sauerkraut at least twice.
From therecipes.info


10 BEST MARTHA STEWART PIEROGI RECIPES | YUMMLY
The Best Martha Stewart Pierogi Recipes on Yummly | Cheesy Pierogi Casserole, Chicken And Mushrooms (martha Stewart), Pierogi Casserole
From yummly.com


Related Search