Martha Stewart's pierogi dough recipe uses ingredients such as flour, butter, sour cream and salt. The recipe produces dough for 36 peirogi, and it can be used to make mushroom pierogi and potato and goat cheese peirogi.
Place an unpeeled potato in a saucepan, and cover it with 2 inches with cold water. Add 1 tablespoon of salt, and bring it to a boil. Lower the heat to medium, and cook for about 40 minutes. Drain the water, and peel the potato while it's still hot. Put the potato through a food mill or potato ricer and into a bowl.
Sift 1 3/4 cups of flour, 1 cup of potato starch or cornstarch, and 1/4 teaspoon of salt into the bowl with the potato, and combine the ingredients with a wooden spoon. In another bowl, whisk together an egg, 3 1/2 tablespoons of sour cream or cream fraiche, and 5 tablespoons of butter, and add the mixture to the potato mixture. Mix until well combined.
Put the dough on a lightly floured surface, and knead it for 5 minutes. Cover it, and let it rest for 10 minutes. On another floured surface, roll out the dough to a little less than 1/8 inch thick. Use a cookie cutter 3 1/2 inches in diameter to cut out circles in the dough, and set them aside on a baking sheet lined with parchment paper.