Spinach & Artichoke Pierogi (Polish Dumplings) Recipe
I use my Aunt Pearl's Dough recipe and I decided to make a filling different from the norm (Potato & Cheese or Cabbage). I they taste great and go very well with the potato. The bite from the artichoke plays nicely against the cheese and garlic mixture.
Ingredients
- Dough:
- 3 cups all purpose flour
- 1 egg
- 2 tbl. sour cream
- 1 tbl. Vegetable oil
- 3/4 cup milk
- Filling:
- 2 14oz. can marinated artichokes, drained and chopped
- 1 package frozen spinach - cooked and squeeze out extra water (dry)
- 1 cup mayonnaise
- 2 cups Parmesan cheese
- 1 tbs. minced garlic
- 1 cup finely shredded mozzarella cheese
- 1 stick butter
Directions
- Combine all dough ingredients in a bowl and mix with hands. If mixture is too crumbly, add more milk a tablespoon at a time. If mixture is too moist, add more flour a tablespoon at a time. The dough should be able to be shaped into a ball and not stick to your fingers. Wrap ball of dough in plastic wrap, and set aside.
- Cook Spinach, and drain until dry. In bowl, combine spinach, drained and chopped artichokes, and all other ingredients. Blend well with fork.
- Using a teaspoon for a measure, roll mixture into balls and set aside.
- On the stove, fill a large pot with salted water and bring it to a steady boil.
- Roll out dough until it is thin (1/16th of an inch thick). Using a round biscuit cutter, cut dough into circles. Sticky side towards the ceiling, place one ball in the center of the dough and seal edges with your fingers. Using a fork, go over the edges of the sealed dough to seal the edges. Repeat until all are made.
- Drop assembled piroghi's into boiling water (8 at a time) and remove once they float up to the top. Lift them out with a spoon with holes, and place them in a buttered baking dish to cool. Repeat until all are made.
- Before eating, pan fry in a non-stick skillet and serve warm and brown on the sides.
- These freeze very well, just freeze them after they come out of the boiling water and cool. Pan fry them after they thaw.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 50 servings | |
| Calories 110 | |
| Calories from Fat 69 | 63% |
| Total Fat 7.83g | 10% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 14mg | 5% |
| Sodium 117mg | 5% |
| Potassium 46mg | 1% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.35g | 0% |
| Protein 3.4g | 5% |
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Reviews
October 29, 2011
Yum! Make a lot they won't last long!!!I've cooked/tasted this recipe!
Comments
February 17, 2012Karen:
This is a nice variation on traditonal Pieroghi. The filling ingredients sound great. The addition of cheese makes it. Polish dumplings turned a bit Italian. Thanks for sharing! I have added this dish to my Try Soon folder.
Best Regards,
Bob- October 30, 2011Thanks Claudia!! You will love them!! We were making our ahead of time and freezing them for Thanksgiving, too!! LOL!
October 29, 2011Fabulous recipe thanks for sharing I cant wait to make these maybe for thanksgiving! WOW!
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