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Winemaking
Pierogi… Who doesn’t like them? The secret is the dough, and the cherry on top is the filling. Christmas Eve ones with cabbage and mushrooms, the iconic ruskie, and in summer those that taste fantastic with fruit. Whatever we hide inside them, they’re one of the leading dishes of Polish cuisine, enjoyed by both young and old. Making pierogi is not only a treat for the taste buds, but also a great opportunity to spend time together as a family. Children will be eager to help seal pierogi, because it’s almost like playing with modeling clay—better modeling clay, because you can eat it in the end! Traditionally, pierogi are served boiled, but in today’s recipe we’re offering baked pierogi with iron-rich spinach hidden inside. These pierogi are an excellent idea for dinner as well as a cold snack.
Preparation:
Place the dough ingredients in a large bowl and knead thoroughly. Then set it aside, covered, in a warm place for at least an hour.
Use the waiting time to prepare the filling. Sauté the onion in butter with the pressed garlic until translucent. Add frozen or fresh spinach (you don’t need to thaw frozen spinach beforehand).
Cook the ingredients over low heat until the water evaporates. Add chopped sun-dried tomatoes and olives to the filling. Season to taste and add the slices of blue cheese. When the cheese slightly melts, the filling is ready. Set it aside to cool.
Roll the risen dough out thinly. Using a dish with a diameter larger than a drinking glass, cut out circles and place a small amount of filling in the center with a teaspoon. Shape the pierogi using any method you like and set them on a baking sheet lined with parchment paper. The amount of filling in each pierogi should not be too large, as under the influence of heat during baking the dough may come apart.
Brush the prepared pierogi with beaten egg and place them in an oven preheated to 200 ℃. Bake for about 20 minutes, until the pierogi are golden brown.
Enjoy... Because homemade is better!
