Servings: 3
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Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil ~ 22 g
- ½ cup boiling water ~120ml
Spinach Pierogi Filling
- 2 pounds frozen spinach ~900 g
- 3 tablespoons oil or olive oil, ~43 g
- 10 pieces sun-dried tomatoes finely chopped, ~70 g if using oil-packed, ~30 g if dry-packed
- 4 garlic cloves or more to taste
- ¾ teaspoon salt or more to taste
- ¼ teaspoon pepper or more to taste
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Mix Flour and Salt: Add flour and salt into a large bowl and mix.2 cups all-purpose flour, ¼ tsp salt
- Wet Ingredients: Add oil and boiling water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a smooth, cohesive ball forms.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
Prep Filling
- Prep Spinach: Add oil to a non-stick skillet, add frozen spinach, and thaw. Add more oil or water if needed.2 pounds frozen spinach, 3 tablespoons oil
- Add Spices: Add minced garlic, sundried tomatoes, salt, and pepper to the skillet once most of the moisture has evaporated. Mix well and cook for 2-3 minutes until fragrant.4 garlic cloves, ¾ teaspoon salt, ¼ teaspoon pepper, 10 pieces sun-dried tomatoes
- Season: Taste the filling, adjust salt, pepper, minced garlic, or acid (lemon juice or a touch vinegar) if needed.
- Cool: Let the filling cool for 20 minutes before using.
Combine
- Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll to about 2–3 mm thick (thin, but not see-through)
- Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
- Fill: Place a spoonful of spinach filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
- Store: Place formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.
Cook
- Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
- Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
- Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!