Question by Mojo: How would I make a pierogi filling with spinach and cream cheese?
Would that work? Just spinach (cooked) with cream cheese? Would I need something else? (I don’t really have anything else…)
The least amount of different ingredients the better.
Forget the “don’t have anything else”, I can go to the store, I just don’t want to have to add a bunch of things to it.
SFC, I know how to use Google… That’s exactly what I didn’t want; a bunch of different ingredients… Thanks for trying to help, I appreciate it either way. 🙂
Answers and Views:
Answer by SFC
Spinach Pierogi My wife has decided spinach is her favorite pierogi filling. This was our effort to duplicate the best spinach pierogi that she’s had in Poland. This made about 4 dozen pierogi, and we had a cup of filling left over, but that was alright because it’s very tasty on its own.
Ingredients
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for dough
3 c. flour
1 c. water
1/2 t. salt
1 egg
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for filling
1 T. butter
1 shallot, minced
2 cloves garlic, minced
16 oz. frozen spinach, cooked & drained
6 oz. cream cheese
1/2 c. grated Parmesan cheese
1 slice Havarti cheese
salt
pepper
nutmeg
Directions
for dough
Combine all ingredients. Knead dough, until smooth and less sticky. Or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour. Wrap in plastic wrap until ready to use.
(I was so worried about them popping open when they were boiled that I was meticulous about the crimping -both sides! But I had no problem with the filling leaking out.)
for spinach filling
Saute shallot and garlic in butter until translucent. Combine with all remaining ingredients. Heat until cheeses are melted and well combined. (Other than the cream cheese, use any combination of cheeses. The Parmesan and Havarti were just what we had on hand and like.) Season to taste with salt, pepper, and nutmeg. Allow filling to cool.
to assemble and cook
Roll out dough to 1/8 inch thickness. Cut into large circles, about 3.5 inches. Lightly moisten, just around the edge, on half of the circle. Fill with one teaspoon of spinach mixture. Fold in half, sealing edge, and crimping with a fork. Bring a large pot of salted water to a boil. Add about 10 pierogi, stir occasionally, cooking just until they float to the top. Remove pierogi with a slotted spoon and drain. Some people will eat the pierogi, as is, at this point. We prefer to saute them in butter with onions.
Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them. We’re making these to share with family on Christmas day, so they’re going in the freezer. After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.
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