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Martha Stewart shows how to make traditional Polish pierogi (dumplings) with potato filling. Delicious.
Martha shows how to make her mother’s (known as Big Martha) recipe for traditional Polish pierogi. #StayHome #WithMe
Potato Pierogi with Brown Butter Recipe
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
- 5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
- Coarse salt and freshly ground pepper
- 8 ounces room-temperature cream cheese
- 4 tablespoons melted unsalted butter
For The Brown Butter
- 2 sticks unsalted butter
Make Pierogi 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.
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).
Fill The 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.
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.
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