Mushroom & spinach Pierogi

Mushroom & spinach Pierogi

We visited Krakow (Poland) a few weeks ago and we ate our fair share of Pierogi. It’s basically polish stuffed pasta. There are a lot of different fillings recipes but I chose to recreate the one I loved the most which is : mushrooms and spinach.

Every Pierogi we’ve had was served only boiled (see above) but they are typically fried in a bit of oil too depending on where you eat it. 

The dough is the easiest, you could prepare it the day before. Let it covered with a clean towel in a dry and dark place and you’ll be good! Have you ever tried Pierogi ?

Mushroom & spinach Pierogi (about 25) :

For the dough :

  • 3 cup flour
  • 1/2 tsp salt
  • 3/4 cup boiling water
  • 1/4 cup iced water
  • 1/2 tsp vegetable oil

For the filling :

  • 200g mushrooms
  • 2 big handfuls spinach
  • 1 cup shredded emmental/gruyere cheese
  • 1 garlic clove
  • 1/2 onion
  • Salt and pepper

In a big bowl, add flour, salt and mix.

Add the boiling water and stir with a wooden spoon, vigorously. If you see lumps, crumble them down with the spoon. Cover with a towel and let it rest 5 minutes.

Add iced water, stir well, crumble lumps if any. Cover and let it rest 15 minutes.

Add vegetable oil and start kneading. It should take you 5 to 10 minutes. The dough must be smooth, elastic and a wee bit sticky. Let it rest while you prepare the filling.

Chop onion, mushrooms, spinach and garlic in small pieces. Add a tsp of oil in a pan and cook the onion for a couple minutes. Add garlic, mushrooms and season to taste. Add spinach and cook until wilted. Let it cool in a bowl before adding cheese.

Roll the dough on a lightly floured surface. It should be about 3mm. With a round cutting tool (or a glass), cut circles. Add a tsp of filling and fold. Close the edges by pressing them with a fork.

Bring a big pot of water to a boil. Boil your Pierogi until they float on the surface. Serve as is or fry in a pan with a little oil.

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