Martha Stewart’s Mom’s Potato Pierogi Recipe: A Comfort Food Classic

With a career spanning over four decades and the release of numerous cookbooks since her debut in 1982, Martha Stewart has become synonymous with culinary expertise and inspiration. Reflecting her extensive background as a caterer and homemaker, many of her cherished recipes draw from a familial tradition, particularly those from her mother, affectionately known as Big Martha. This lineage of cooking connects deeply with the comfort and nostalgia of home-cooked meals that resonate with so many of us today.

The dish that particularly thrilled me in her latest cookbook was none other than Big Martha’s Potato Pierogi. These delightful pierogies, filled with a luscious mix of creamy potatoes and lavishly doused in rich brown butter, have garnered immense popularity, standing out as one of the top-selling dishes at Stewart’s Las Vegas hotspot, The Bedford by Martha Stewart, located in the bustling Caesars’ Paris hotel. This culinary gem is not only celebrated for its captivating atmosphere but also for its infamous bread basket and the luxurious caviar-topped baked potato that patrons rave about.

Martha Stewart’s Mom’s Potato Pierogi

My affinity for Big Martha’s pierogies took root when I savored them at Stewart’s restaurant, largely influenced by my upbringing in Pittsburgh, a city where the pierogi is a beloved cultural staple—so much so that we even have a spirited pierogi race during Pirates baseball games. The moment I tasted these delicious dumplings, it was evident that I wasn’t alone in my admiration; their popularity speaks volumes.

“Because this was my favorite thing my mother, Big Martha, made for us, I reserved an entire day years ago to spend with her so I could learn her techniques. I recorded, step-by-step, how she made her dough, created my two favorite fillings—potato and cabbage—and cooked and froze, and reheated the dumplings. As I write this, my mouth is watering, and my cravings grow,” Stewart reminisces in her heartfelt writing in “Martha: The Cookbook.” This passage underscores the love and dedication Martha has for her mother’s culinary legacy.

The pierogies are crafted from scratch, featuring a rich and tender dough made with sour cream and milk that lovingly encases a luscious, cheesy mashed potato filling. Cooked to perfection, these pierogies are generously smothered in a savory sage brown butter, encapsulating the essence of comfort food at its finest.

Although the preparation is undeniably labor-intensive, the rewards are plentiful—these homemade parcels of potato bliss yield a generous 60 pierogies, offering you more than enough to freeze for quick and convenient weeknight dinners down the line.

Ready to recreate this incredible dish? Here’s the recipe for Big Martha’s Potato Pierogi, a beloved family favorite.

How To Make Big Martha’s Potato Pierogi

Dana Gallagher

Yield: 60 pierogies

Ingredients

For the Dough:

• 1 large egg
• 2 heaping tablespoons sour cream
• 1 cup whole milk
• 4 1/2 cups unbleached all-purpose flour, plus more for dusting

For the Filling:

• 5 pounds (about 10 medium) baking potatoes, peeled and quartered
• Kosher salt and freshly ground pepper
• 8 tablespoons (1 stick) unsalted butter, melted
• 4 ounces cream cheese
• 2 ounces cheddar cheese, grated (about ½ cup), optional
• 2 tablespoons cornmeal

For the Sage Brown Butter:

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 30 sage leaves

Instructions

Make the Dough:

1. In a medium bowl, whisk the egg. Add the sour cream and whisk until smooth. Add the milk and 1 cup water and whisk until combined. Slowly add about 3 cups flour and stir with a wooden spoon to incorporate.
2. Turn the dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a bench scraper to lift the dough, as it will initially stick to the counter until the flour is worked in. Continue kneading for about 8 to 10 minutes, gradually incorporating another 1/2 cup flour. The desired dough consistency is elastic and no longer sticky. Place the dough in a lightly floured bowl and cover with a towel or plastic wrap; allow it to rest while preparing the filling.

Make the Filling:

1. Place the potatoes in a large pot, cover with cold water, and generously season with salt. Bring to a boil over high heat and cook until fork-tender, approximately 30 minutes. Drain the potatoes and mash using a potato masher. Add the melted butter and cheese, mashing until thoroughly blended. Adjust seasoning with salt and pepper to taste.
2. Bring a large pot of salted water to a boil. On a clean, flat surface, lay out a linen towel and sprinkle cornmeal evenly over it to prevent the pierogies from sticking.
3. On a floured surface, roll out the dough to about 1/8 inch thick. Using a glass or cookie cutter that measures 2 1/2 inches in diameter, cut out as many circles as possible. Gather the leftover dough scraps, re-roll, and continue cutting until all dough is utilized.
4. Form the filling into 1 1/2-inch balls and place one ball in the center of each dough circle. Hold a circle in your hand, fold the dough over the filling, and pinch the edges to create a securely sealed crescent shape. Arrange the filled pierogies on the linen towel and repeat until all dough circles are filled.
5. Working in batches, gently place the pierogi in the boiling water. They will initially sink to the bottom before floating to the top. Once they rise, allow them to cook for an additional minute.

Make the Sage Brown Butter:

• In a medium heavy-bottomed skillet over medium-high heat, melt the butter until the foam dissipates, and the butter begins to turn golden brown. Add fresh sage leaves and continue cooking, stirring occasionally, until the leaves crisp up and the butter becomes a rich golden hue.
• Drizzle a portion of the sage brown butter across a serving platter. Carefully remove the pierogi from the pot and transfer them to the platter. Top with the remaining butter and garnish with the crispy sage leaves before serving.

Italian Plum Pierogi Variation

“I absolutely love this sweet pierogi! Prepare the dough as outlined above and fill each with ripe Italian plums (you’ll need 24): Cut a slit into each plum without cutting through to remove the pits. Stuff each plums’ cavity with 1/4 teaspoon of sugar. Close the plums before wrapping them in dough, utilizing 1 plum for each pierogi. Cook them in boiling water for 2 to 4 minutes, depending on ripeness. I enjoy serving these sweet delights with a side of vanilla-flavored sour cream,” Stewart suggests, highlighting a delightful variation on her classic recipe.

What are the​ benefits of using sage brown butter in recipes?

Es and filling are used.

When the pot of salted water is boiling, carefully drop the pierogies in batches⁤ (don’t overcrowd the pot) and cook until​ they ‌float to the surface, about 3‍ to 5 minutes. Use a slotted spoon to transfer the cooked pierogies to the prepared towel, allowing them to cool slightly.

Make the Sage Brown Butter:

1. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter is golden brown and the sage becomes crispy, about 5 to 7 minutes. Remove ​from heat.

To serve, arrange the pierogies on a serving platter or individual plates. Drizzle generously with the sage brown butter, ensuring some of the crispy sage leaves are sprinkled on top. Enjoy your homemade Big Martha’s Potato Pierogi, a true homage to comfort food and ‌family traditions!

These pierogies not only capture the essence⁣ of Martha Stewart’s family’s‌ culinary legacy but also bring a piece‌ of nostalgic comfort food to your table. Perfect for gatherings or simply a cozy night in, they are sure to delight ‌everyone who gets a taste!