Tools
Pierogies with Spinach and Artichoke Filling
Homemade pierogies filled with a creamy spinach and artichoke mixture.
Tools
Ingredients
240 g all purpose flour
1/2 tsp salt
140 ml water
75 g butter, divided
1 tbsp olive oil
2 cloves garlic, peeled and minced
285 g frozen chopped spinach, thawed and drained well
400 g artichoke hearts, rinsed and drained, chopped
225 g cream cheese, softened
30 g shredded mozzarella cheese
30 g shredded provolone cheese
30 g grated parmesan cheese
chopped parsley to garnish
sour cream for serving
Step by step
To make pierogi dough, add flour and salt to KitchenAid Stand Mixer bowl with Dough Hook attached. Heat water and 1 ½ Tablespoons of butter until steaming and add to mixer bowl. Turn mixer to speed 1 to incorporate ingredients, stopping to scrape if necessary. Continue to knead for total of 7-9 minutes until dough is smooth and elastic. Let dough rest for 30 minutes.
While dough is resting, make pierogi filling. Heat olive oil in saute pan over medium heat. Add garlic and stir until fragrant. Add spinach and artichoke hearts and saute for 1 minute. Stir in cream cheese until incorporated. Add shredded cheeses and stir until melted. Turn off heat and cover.
When dough has finished resting, roll into log with 2,5 cm diameter. Portion off 1,25 cm pieces and roll into balls, flattening until 1,25 cm thick. Cover dough balls. Attach 3-in-1 Pasta Attachment to Stand Mixer and turn to speed 4. Roll flattened balls through roller starting on thickness setting 1, rotating after each pass to maintain circular shape. Roll pierogi wrappers to thickness 3. Flour each wrapper and stack and cover while continuing to roll the remaining dough.
Bring 5,6 liters of water to a boil while making pierogi. To make pierogi, take one wrapper and add a heaping teaspoon of filling to center. Moisten edges and fold together, then use a fork to seal. Place on floured rimmed baking sheet and continue with remaining dough and filling.
Boil 5-6 pierogi at a time for 3 minutes or until they float to the top. Then saute each batch in 1 Tablespoon butter for 3 minutes per side over medium heat. Continue boiling and sauteing until all pierogi are done. Garnish with chopped parsley and serve with sour cream on the side.
Pro Tip: Pierogi freeze well. After filling and sealing pierogi, place on rimmed baking sheet in single layer and freeze. Store in a freezerproof zip-top bag and when ready to use boil straight from frozen for 5 minutes before sauteing.