Spinach pierogi are a savory and satisfying variation of the traditional Polish dumpling. These delicious pockets of soft dough are filled with a mixture of fresh spinach, cheeses, and aromatic garlic, making them perfect for vegetarians or anyone looking to enjoy a flavorful dish. Pierogi can be served in a variety of ways—either boiled and topped with sour cream or fried in butter for a crispy, golden finish.
Ingredients:
For the Dough:
2 1/2 cups all-purpose flour
1 egg
1/2 cup warm water
1/2 teaspoon salt
2 tablespoons butter, melted
For the Spinach Filling:
2 cups fresh spinach (or frozen spinach, thawed and squeezed dry)
1/2 cup ricotta cheese or farmer’s cheese
1/4 cup Parmesan cheese, grated
1 garlic clove, minced
Salt and pepper to taste
1 tablespoon olive oil
Tips for Success:
Fresh or frozen spinach: Either fresh or frozen spinach works for the filling, but if using frozen spinach, ensure all excess water is squeezed out to avoid a soggy filling.
Rest the dough: Allow the dough to rest for 30 minutes. This makes it more elastic and easier to roll out.
Seal the edges well: Make sure the edges of the pierogi are sealed tightly to prevent the filling from leaking during boiling or frying.
Instructions:
Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the egg, melted butter, and warm water. Stir until the dough comes together.
Knead the dough on a lightly floured surface until it becomes smooth and elastic. Cover with a cloth and let it rest for about 30 minutes.
Prepare the Spinach Filling:
Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the spinach and cook until wilted. If using frozen spinach, ensure it is well-drained and warmed through.
Transfer the cooked spinach mixture to a bowl and mix in the ricotta cheese, Parmesan cheese, salt, and pepper. Stir until combined.
Roll Out the Dough:
On a lightly floured surface, roll the dough out to about 1/8 inch thickness.
Use a round cutter or the rim of a glass to cut out circles of dough, about 3 inches in diameter.
Fill and Seal the Pierogi:
Place a spoonful of the spinach filling in the center of each dough circle.
Fold the dough over to create a half-moon shape, then press the edges together to seal. Use a fork to crimp the edges if desired.
Cook the Pierogi:
Bring a large pot of salted water to a boil. Drop the pierogi into the boiling water and cook for 3-5 minutes, or until they float to the surface.
Remove the pierogi with a slotted spoon and drain.
Optional Step – Frying:
For extra flavor and texture, fry the cooked pierogi in a little butter over medium heat until golden and crispy on both sides.
Description: These Polish Spinach Pierogi are a satisfying and flavorful dish. The soft, pillowy dough wraps around a cheesy spinach filling that’s aromatic with garlic and enriched by the creamy texture of ricotta and Parmesan. Whether boiled or fried, the pierogi offer a balance of flavors and textures that make them the perfect comfort food or special treat.
Conclusion and Recommendation: This Polish Spinach Pierogi recipe offers a delightful twist on the traditional pierogi. With a simple yet delicious spinach and cheese filling, these dumplings are both nutritious and indulgent. Perfect for a cozy dinner or as part of a larger spread, pierogi are always a hit! Serve them with sour cream for extra richness or fry them for a crispy finish that will please everyone at the table. Enjoy the authentic taste of Poland right at home!