Spinach pierogi
Each of us has our favorite version of pierogi. Some are crazy about potato-and-cheese ones, others choose the traditional ones with cabbage and meat. The combination of spinach and Greek-style cheese also deserves special attention. Preparing this filling is extremely simple, and the result will delight every palate. Discover the recipe for the foundation of pierogi, that is, the perfect dough, as well as our proposal for a green spinach filling.
Notes
Homemade spinach pierogi - step by step
Recipe for perfect pierogi dough
Preparation:
Sprinkle the flour on a pastry board, crack in the eggs, add salt, oil, and half of the hot water. Then, gathering the flour from the edges toward the center, start kneading the dough. Add another portion of water and knead the dough so that it has a uniform texture and does not stick to your hands. If necessary, you can add a little more water. Place the pierogi dough in the refrigerator for 20 minutes. After this time, roll it out very thinly - so that it is slightly translucent. Using a glass, cut out round discs, place the filling in the center, and seal well in the shape of a dumpling.
Recipe for spinach filling for pierogi
Preparation:
Dice the onion finely, sweat it in butter, then add the garlic, half a homemade vegetable stock cube and pepper. Sauté until the onion softens and takes on a golden color. Add the spinach to the sautéed onion and garlic. Fry until all the water evaporates and the mixture becomes thick. Then add Greek-style cheese to the spinach mixture and mix thoroughly. Set the prepared spinach filling for pierogi aside in a cool place to cool completely.
How long to cook pierogi?
Fill a 5-liter pot halfway with water, add 2 teaspoons of salt and bring to a boil. When the water starts boiling, keep the pot over low heat, then put the pierogi into the pot, preferably in batches, so that a single portion being cooked forms one layer of pierogi on the bottom. Once the pierogi float to the surface, cook for another 2-3 minutes, then serve with your favorite toppings.
Note!
While sealing the pierogi, you can brush the edges of the dough with water, which will make the dough stick together better.
