Martha Stewart Perogies Recipe

Pierogi Recipe Martha Stewart

WEBMay 16, 2017 · 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. …

1. 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.
2. 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.
3. 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.
4. 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.

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Easy Pierogi Recipe With Potato Filling (With Video) Martha …

WEBDec 15, 2023 · Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking. Roll one piece of dough: Roll out 1 piece of dough on …

Rating: 3/5(44)
1. Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
2. 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.
3. 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.
4. Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.

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