Potato and Spinach Pierogi
Small dough treasures filled with softness, a classic that hugs your soul in every bite.
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55 min
Medium
Polaca
4 servings
The story behind
The first time I tried these pierogi was in a small, steam-filled kitchen while an impressive snowfall fell outside. I was taught that they aren't just boiled dumplings, but a Polish tradition passed down through generations. This spinach and potato version is my favorite because it feels light yet very satisfying. They are ideal for a quiet dinner after a long day. I love serving them with a generous dollop of sour cream and some fresh dill. To drink, a light beer or even a hot tea goes wonderfully with them.
Instructions
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1Mix the flour with the egg and warm water until an elastic and smooth dough forms; let it rest for about 20 minutes.
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2For the filling, combine the mashed potatoes with the sautéed spinach and cheese; season well with salt and pepper.
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3Roll out the dough very thin on a floured surface and cut circles using a glass or a round cutter.
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4Place a teaspoon of filling in the center of each circle and fold in half, sealing the edges with your fingers.
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5Boil a large pot of salted water; drop the pierogi in gradually.
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6As soon as they float to the surface, let them cook for one more minute and remove them carefully.
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7Optionally, you can sear them in a pan with butter until they are slightly golden.
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