Potato Pierogi- Martha Stewart

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Peel and boil 5 pounds of baking potatoes until fork-tender.

Mash the potatoes by hand using a potato masher without adding any liquid.

In a bowl, whisk 1 egg and mix in 2 heaping tablespoons of sour cream.

Add 1 cup of milk to the egg mixture to keep the dough tender.

Gradually add flour until the dough reaches the consistency of noodle dough and is not sticky.

Incorporate 1/2 stick of cream cheese into the hot mashed potatoes until melted.

Add 1 stick of melted butter to the potato mixture.

Mix in cheddar cheese for flavor.

Knead the dough on a lightly floured surface, scraping off any sticking dough.

Cover the dough with plastic wrap to prevent it from drying out.

Roll out the dough until it is elastic but not too sticky.

Sprinkle cornmeal on the board to prevent sticking while the dough rests.

Use a metal cutter to cut circles from the rolled-out dough.

Place a ball of potato filling on each circle of dough.

Stretch the dough slightly to encase the filling and pinch the edges to seal.

Bring a large pot of salted water to a boil.

Drop the pierogi into the boiling water and cook until they float to the top, indicating they are done.

Remove the pierogi from the water and place them on a platter with melted butter to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens