Spinach Pierogi (Pierogi ze Szpinakiem) are a great side dish item. This dumpling is filled with cooked, chopped spinach, ricotta cheese and seasonings. Try topping off Spinach Pierogi with either a tomato or mushroom sauce.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), spinach, baker's cheese (milk, lactic acid), feta cheese (pasteurized milk, salt, cheese culture & enzymes), onions, soybean oil, coarse farina, garlic, wheat gluten, water, liquid whole eggs, egg white, potato starch, salt, rice flour, pepper
For Best Quality, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally and drain thoroughly once done. Do not overcook.
IMPORTANT: Overcooking will decrease the quality of the dough.
Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with melted butter and fry on low heat until evenly brown on both sides.
For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.
Spinach Pierogi Serving Tips:
- Melt a quarter cup of butter in a skillet over low heat. Drizzle over the pierogi and toss them to ensure butter is evenly distributed. Enjoy with a side of sour cream or try topping with a mushroom sauce.
Pairs well with Kucharek Mushroom Sauce
Weight: 11-13 pierogi per package. approx 1lb.
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