Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef

Ingredients
1 1/2 cups all-purpose flour, plus more for work surface
2 teaspoons coarse salt
2 large eggs

1. In a large bowl, mix together flour and salt. In a small bowl, beat eggs together with 2 tablespoons water. Form a well in the middle of the flour mixture and pour eggs into well. Incorporate eggs by stirring in the flour mixture from sides of well a little at a time.

2. When the dough begins to come together, transfer to a clean flat surface and knead until dough comes together in a smooth ball. Wrap dough in plastic wrap and let stand at least 1 hour at room temperature or up to 1 day, refrigerated.

Makes 14

Entertaining by Martha Stewart

Ingredients
For the filling
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese
1/2 stick unsalted butter, at room temperature
Salt and freshly ground pepper
For the dough
1 egg, slightly beaten
1 cup milk
1 cup water
3 tablespoons sour cream
4 1/2 to 5 cups flour

1. Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.

2. Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.

3. To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.

4. To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.

5. Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.

6. Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

Makes approximately 8 dozen dumplings

The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking together.

Ingredients
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar
1 teaspoon caraway seeds, crushed
1/4 small red cabbage, finely shredded
Salt and freshly ground black pepper
1 large egg
1/2 cup milk
1 1/2 tablespoons sour cream
2 1/4 cups all-purpose flour, plus more for dusting
2 1/2 pounds parsnips, peeled
2 shallots
1 teaspoon unsalted butter
Salt and freshly ground black pepper
Freshly grated nutmeg
2 teaspoons freshly grated or prepared horseradish
4 ounces farmer cheese or goat cheese
2 teaspoons unsalted butter
2 apples

1. To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.

2. To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.

3. To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.

4. In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.

5. On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.

6. To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.

7. When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.

Makes 2 dozen

Ingredients

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

1. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

2. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

3. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.

4. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

5. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

6. Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

Makes about 60

Watch Martha and her Mom make these pierogi.

Martha Stewart Living Magazine March 1995

This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.

Ingredients
1 large Idaho potato, (about 8 ounces)
1 tablespoon plus 1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup potato starch, or cornstarch
1 large egg
3 1/2 tablespoons creme fraiche, or sour cream
5 tablespoons unsalted butter, melted

1. Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain,and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.

2. Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.

3. Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.

Makes enough dough for 3 dozen pierogi

Martha Stewart Living Magazine March 1995

Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough.

Ingredients
1 (about 8 ounces) large Idaho potato
1 tablespoon plus 1 teaspoon salt
11 ounces soft fresh goat cheese
2 tablespoons minced shallot, (1 large)
1 large egg yolk
1 tablespoon heavy cream
1 1/2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper

1. Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.

2. Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.

3. To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.

4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.

Makes about 3 dozen

These delicious crescent-shaped pierogi can be stuffed with a variety of fillings, such as potato and cheese, spiced meat, or mushrooms. Martha’s mother, Martha Kostyra, makes hers with a delicious green-cabbage filling. After preparing the dough, filling it with the cabbage mixture, and sealing each pierogi, she cooks them in boiling water; the pierogi bob to the surface when they’re done.

Traditionally served as a meatless dish during Lent, pierogi have evolved into a popular side dish. Use green cabbage to make these dumplings; it contains less water than other varieties.

Ingredients
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese, room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2 to 5 cups all-purpose flour
2 tablespoons cornmeal
Salt and freshly ground black pepper

1. To make cabbage filling, cut the cabbage into quarters. Steam until very tender, about 20 to 30 minutes; drain and cool. Working in small batches, wrap cooled cabbage in a towel, and squeeze out as much liquid as possible.

2. Chop squeezed cabbage finely in a food processor, or grind it in a meat grinder. Transfer it to a large mixing bowl, add softened cream cheese, 4 tablespoons melted butter, and salt and pepper to taste; mix until combined. (The filling can be made one day ahead if it’s kept tightly covered and refrigerated.)

3. In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir to combine with a wooden spoon.

4. Turn dough out onto a floured surface, and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough, which will stick to the counter before flour is worked into it. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl, cover with plastic wrap, and let rest.

5. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inch diameter, cut out as many circles as possible. Gather scraps together, reroll, and continue cutting.

6. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges, forming a well-sealed crescent. Transfer to linen towel sprinkled with cornmeal. Continue this process until all dough circles are filled.

7. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with remaining 4 tablespoons melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately.

Makes about 60

The Pierogi Fest takes place each summer in Whiting, Indiana.

In 2007 VirtualTourist voted Pierogi Fest one of the Top 10 Wackiest Festivals.

In 2008 Oprah Winfrey ranked Pierogi Fest in the top 7 events on Oprah.com’s 2008 Summer Travels - Festival Of Foods page.

The Pierogi Fest includes:
Ethnic food vendors from as far away as Cleveland and Canada.
A polka parade.
A beer garden.
An arts and crafts juried show.
A pierogi eating contest.
A kid’s kourt.
A Mr. Pierogi Songfest.
A Pierogi Toss contest.
Polka bands.
Eastern Bloc Jeapardy.
Old-fashioned merry go round.
Quaint and unique shops.

Visit them online at http://www.pierogifest.net/

Ingredients
13 cups all-purpose flour
1/4 cup salt
4 eggs
3 tablespoons canola oil
4 cups cold water
8 ounces sour cream or cream cheese
Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
3 tablespoons butter
Sauteed onions, for garnish
Sour cream, for garnish
Chives, for garnish

Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.

After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.

Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.

Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.

Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

Ingredients
For the pierogi dough:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil

For the filling:
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg

To finish:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream

For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi’s. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi’s on a platter. Garnish with parsley and serve with sour cream.