Reviews (1)
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44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
Martha Stewart Member
Rating: Unrated
07/28/2016
In Portugal we don't have sour cream, can I replace with other thing?
Thank you!
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Easy Pierogi
Credit:
David M. Russell
Recipe Summary
Yield: Makes 5 dozen
Ingredients
For the dough
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
For the filling
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
For the brown butter
2 sticks unsalted butter
Ingredient Checklist
Coarse salt
Gallery
Easy Pierogi
Credit:
David M. Russell
Recipe Summary
Yield: Makes 5 dozen
Gallery
Easy Pierogi
Credit:
David M. Russell
Easy Pierogi
Credit:
David M. Russell
Easy Pierogi
Recipe Summary
Yield: Makes 5 dozen
Recipe Summary
Yield: Makes 5 dozen
Yield: Makes 5 dozen
Makes 5 dozen
Ingredients
Ingredients
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
Directions
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.
Reviews (1)
Add Rating & Review
44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
Martha Stewart Member
Rating: Unrated
07/28/2016
In Portugal we don't have sour cream, can I replace with other thing?
Thank you!
Reviews (1)
Add Rating & Review
44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
Add Rating & Review
44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
44 Ratings
5 star values:
8
4 star values:
6
3 star values:
13
2 star values:
11
1 star values:
6
- 5 star values:
- 8
- 4 star values:
- 6
- 3 star values:
- 13
- 2 star values:
- 11
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
07/28/2016
In Portugal we don't have sour cream, can I replace with other thing?
Thank you!
Martha Stewart Member
Rating: Unrated
07/28/2016
In Portugal we don't have sour cream, can I replace with other thing?
Thank you!
Rating: Unrated
All Reviews for Easy Pierogi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Pierogi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
