Cabbage pie pierogi based on Martha Stewart's recipe
Martha Stewart's name is synonymous with American home cooking and surefire recipes. Cabbage Pie Pierogi is a take on a classic Eastern European dish that combines precise technique with simple ingredients. The recipe centers on the slowly cooked, slightly sweet cabbage filling that defines the pierogi's character.
Ingredients
For the filling
1 large head of cabbage
100 g soft cream cheese
50 g soft butter
salt, pepper
For the dough
1 egg
about 120 ml milk
60 ml water
2 tablespoons sour cream
about 400–500 g flour
Preparation
Quarter the cabbage and steam it for 20–30 minutes until soft. Drain, let it cool, then squeeze the juice out thoroughly using a kitchen towel – this step is especially important so that the filling is not watery. Then chop it finely.
Mix the cabbage with the cream cheese and softened butter, then add salt and pepper generously, as the pasta will dull the flavors.
For the dough, mix the eggs, milk, water and sour cream, then gradually add the flour. Knead into a smooth, elastic dough. Sprinkle with a little flour, cover and let rest for 20–30 minutes.
Divide the dough into 3–4 parts and roll out to 1–2 mm thickness. Cut out circles using a round cutter, place 1–2 tablespoons of filling in the center of each. Fold the circles in half, pressing the edges together well. Pierogi are traditionally made without egg coating, so it is important that the dough seals well.
Then cook in boiling salted water for 2–3 minutes until they float to the surface. Drain and serve with melted butter or lightly fry in a hot pan.
Important information
The filling should be as dry as possible, otherwise it may leak out during cooking.
Do not over-flour the dough, otherwise it will be tough.
Sealing the edges of the dough thoroughly is key.
