Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food

so this dough is coming together very nicely yeah it looks just like my mom's I'm reminding myself of my mom you know the Polish Heritage runs runs strong and [Music] a recipe a family recipe for Grandma's pierogi potato pierogi which is my mom's recipe big Martha and I just want to make sure that I get the dough right because if the dough is not right the pierogies won't be right so break one egg into a big bowl one beautiful fresh egg from the chickens outside and so break that up add one teaspoon of salt I always like to add that to the egg and do that and then your two tablespoons of sour cream and confess I didn't have any sour cream in this coated crisis I didn't get to the store today so I'm using creme fraiche which is a little richer a little delicious so you can start together with one cup of milk skin so wet ingredients first basically it's just making a soft beautiful malleable dough that will encase the fillings and I made a potato filling same same filling that my my mom big Martha with me steamed potatoes or boiled potatoes peeled mashed with a lot of butter salt and pepper and my mom always added cream cheese but I didn't have any cream cheese so I didn't add any cream cheese but really good and then this is a mixture of old weight cabbage when I say old it's like a dried out head of cabbage that I had and I made this it was in the freezer and you steamed the Cabbage you squeeze as much water out of it as you can and you mix that with cream cheese salt and pepper boy is that good wait to taste those now that's the whole nicely mix and add one cup of water so that's your liquid for your dough and now don't use this to incorporate the flour because it'll get all gummed up so use about four and a half cups of flour and this is I already pre-measured so I'll just add a little bit at a time and my mom always used a wooden spoon to stir I don't know why but that's what you used no mixers no nothing no whisks a wooden spoon and just keep adding your flour I'll use this little bowl white flour which is my favorite flower for all-purpose and um I just like hackers I don't know why King Arthur is a good substitute for hackers if you can't find hackers let's see this looks really wet yummy it's very wet I'll just get two cups of liquid so I'm gonna just dump in the whole four and a half cups what you want is a soft lovely dough oh look it's coming together nicely it's not exactly a ravioli dough but you know every single country has a dumpling of some sort or other empanadas pierogies piroshkis raviolis what do the French have hmm does Rich have a dumpling no but they have their Crush that they wrap around so this dough is coming together very nicely yeah it looks just like my mom's I'm reminding myself of my mom you know the Polish Heritage runs strong and deep but pierogies our favorite holiday food we love pierogies now it's good to let this rest but since I am on a sort of a Time bind here I'm going to try to do this without resting it so much to roll up my sleeves covered with all kinds of bruises and sores I got bitten by one of my geese I got poked by one of the rose bushes that I was trying to prune you know during this time we're spending a lot of time outside as much time as I possibly can because I like being outside you might have to add a little bit more flowering to and add the whole extra squalls for four and a half to five cups and it's kind of wet outside today this is my kitchen I love my kitchen kitchen pods has a poochino machine Center over there where people come for their cappuccino and it has a big roll of ranges this is all Jade ranges which are so phenomenal I love them and I have nearly dishwashers and I have Charleston um refrigerators a whole Bank of refrigerators over there so it's a semi-professional home kitchen see how I'm kneading it and see how nice it's coming together such a good dough you want an elastic dough that's not wet um and that can be rolled out and formed into dumplings and my favorite pierogies let's see cabbage first potato second sour cherry fresh sour cherry so good oh and another one that's so good or the little sour Italian plums I take the pit out and put a little sugar where the pit goes um and um in case that in this dough and serve it with melted butter oh it's brown butter it's so good but coming along here what do you say that's supposed to rest while you while you create the fillings but since the fillings are already created I got smart and I made those ahead of time so it wouldn't take up all day let this dough just like that now I'm going to show you a secret this is a secret but I'm gonna just cut part of this dough and put a little flour on the board this is called bench flour because it's on the bench put your dough like this and you don't want it to dry out whatever you do so the secret is put it all over that way you can't possibly dry out let's see how nicely this is rolling out and that is a little elastic is good because you'll see I'm going to stretch it as I fill the Pierogi oh my dogs are watching can you get a picture of of a bit more down there look at that Noir she's looking thinking I might be making something with me sorry bit more this is a vegetarian dumpling Fest that we're having here I'm using my favorite rolling pin which I got in Paris on my honeymoon such a beautiful rolling pin only good thing about my honeymoon is this rolling pin okay so make sure it's not sticking that's one thing you don't want it sticking so you can lift it up like that and it's not sticking and it's doing it's just doing exactly what it's supposed to do effects so then using a cutter of about two and a half or three inches mom always used one of those aluminum um cold drink glasses I don't know if you remember those they came in hideous colors like bright red and bright blue and bright electric green that's what she used to cut the dough like this and now to form the Pierogi I'm going to first get my cookie sheet out use one of these flower stack towels see this and you put that over here and you dust it with a little bit of flour you can also use cornmeal because that's where you're going to put your made Dumpling on now I'll do the potato first so you hold it in your hand like this see how nice this toe doesn't break it doesn't do anything bad and then a nice amount of potato like this then pull the dough up until it touches like that look at that cute little dumpling now I like to secure the dough by doing a second twist a little pinch like that you do not want them falling apart when you boil them and these are boiled first and then you can do whatever else you want with them I rolled out my second batch of dough and now I'm making the Cabbage pierogi my favorite of all and as I said it's just fresh cabbage that's old though it's dried they turn white when they really get old and uh you steam them squeeze out all the filling and you usually use like a baby diaper clean baby diaper or a or a flower sack towel like that and squeeze out all the excess liquid and then chop it I do it in the queasy heart but we used to put it through a meat grinder at home when I was growing up and that's the filling it's extremely tasty and lots of black pepper lots of cream cheese and lots of salt you may not like the sound of it but I guarantee you would like it to taste it because it's something very special as you take them out just get off the excess water and then gently put them into your butter dish you don't want that water on your serving platter as you can see that's a potato that's a cabbage you can see the difference in color boy do these look good they look better than any place in Chicago cautious it's better than almost maybe almost as good as my mom's see just put the butter on you're not going to eat all this butter but it keeps the Pierogi from sticking to each other there and now I have to make a few more and then we're ready for dinner [Music]

Channel: Everyday Food

Views: 62,767

Keywords: Recipe, Recipes, Cooking, Food, Easy meal, Everyday Food, Martha Stewart, easy cooking, how to, food ideas, fast recipes, easy recipes, quick recipes, potato pierogi, cabbage pierogi, how to make pierogis, pierogi dough, pierogi dumplings, pierogi recipe, pierogi dish, homemade pierogi, Big Martha's Potato Pierogis, Big Martha's pierogi recipe, Martha Stewart recipes, best pierogi, polish recipes, polish dish, family recipes, polish family, pierogi

Id: HELEcmHyzG8

Length: 11min 17sec (677 seconds)

Published: Sat Jul 17 2021