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.
Weight: 11-13 pierogi per package. approx 1lb.
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.
About 4.5 servings per container, Serving Size 3oz (84g/about 3 pierogi), Amount per serving: Calories 190, Total Fat 3.5g (4% DV), Sat Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 260mg (11% DV), Total Carb 31g (11% DV), Dietary Fiber 1g (4% DV), Total Sugars 1g, Incl 0g Added Sugars (0% DV), Protein 7g, Vitamin D 0%, Potassium 4%, Calcium 4%, Iron 10% *Percent Daily Values (DV) are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.
For Best Quality, quicker prep time and a classic taste, 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 frozen 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 a bit of oil and fry on low heat until evenly brown on both side.
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 a bit of oil 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.