Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
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. Martha is making her mom's classic potato filling, flavorful cabbage filling, and a delicious dough made from scratch! You won't want to miss this mouthwatering Polish recipe.
#Pierogi #Polish #Dough #Family #Recipes
0:00 Introduction
0:28 Big Martha's Potato Pierogi Dough Recipe
5:09 How to knead pierogi dough for dumplings
8:11 How to form pierogi dumplings
10:13 Finished batch of Big Martha’s Potato Pierogies
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
Cheater Pierogi - Potato & Cheese Dumplings with Bacon and Onions
Learn how to make a Cheater Pierogi Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy cheater Pierogi Recipe!
How to Make Potato and Cheese Pierogi | The Stay At Home Chef
Homemade Pierogi are stuffed with a flavorful potato and cheese mixture, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner.
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00:00:19 - How to make pierogi dough
00:02:47 - How to boil pierogi
00:03:00 - How to saute pierogi
✅Ingredients
DOUGH:
• 3-1/2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 2 tablespoons sour cream
• 3/4 cup water
FILLING:
• 2 cups mashed potatoes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated cheddar cheese
FOR SERVING:
• 1/2 cup butter
• 1/4 cup sour cream
• minced chives
✅Instructions
1️⃣ 00:00:19 - In a large mixing bowl, make the dough by combining flour, sour cream and water. Slowly beat in the eggs until dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.
2️⃣ 00:01:07 - In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.
3️⃣ 00:01:44 - Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out.
4️⃣ 00:02:25 - Place a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.
5️⃣ 00:02:47 - Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain.
6️⃣ 00:03:00 - Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.
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Potato and Cheese Pierogi Filling
Susan's Cooking School shows you how to make potato and cheese filling for pierogi.
Pierogi with Cheese Recipe (Vareniki) | Вареники с творогом
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Vareniki are a Ukrainian kind of stuffed dumpling associated with Ukrainian cuisine. However, they have become so popular that we eat them everywhere in Russia, Latvia & all over Eastern European countries! To me nothing says more comfort food than these yummy cottage filled dumplings! Vareniki also known as Perogies is a staple Slavic dish for centuries. Although time consuming, they are simple to make with easy to find ingredients.
The name varenyk, in fact, simply means boiled thing. In certain regions of Ukraine they do not boil varenyky, but steam them instead. Sweet, fruit-filled varenyky are served with sour cream and sugar. Raw varenyky (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.
How to make Pierogi Ruskie - Polish Dumplings
RECIPE ⬇️ or PRINT:
Watch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound!
Excellent weekend project - eat some today and freeze some for later. They cook from frozen!
Pierogi Ruskies - Polish dumplings
FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper
Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.
DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.
WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.
COOK:
1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)
COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!