Main course Polish-inspired
Spinach & ricotta pierogi
Tender dough, a green filling and sage butter. A homemade ritual worth taking your time over.
Ingredients
4 servings · metric units
You’ll need
mixing bowl · rolling pin · glass or round cutter · wide saucepan · slotted spoon
Let’s make it
0/6 stepsMake the dough
Mix 350 g of flour with 3 g of salt. Add the warm water and rapeseed oil. Knead for 7–8 minutes until smooth. Cover and rest for 20 minutes.
20:00
The kneaded dough should be smooth and elastic. Prepare the spinach
Warm the filling oil in a frying pan and add the finely chopped garlic. After a moment, add the spinach and stir until wilted. Cool, squeeze out the liquid thoroughly and chop.
Well-squeezed spinach should not leave a pool of water. Mix the filling
Mix the spinach with 250 g of ricotta. Season with nutmeg, salt and pepper. The filling should hold together without liquid pooling around it.
The filling should hold together on a spoon. Shape the pierogi
Roll out the dough in batches to about 2 mm thick, dusting lightly with flour. Cut out circles, add the filling and seal the edges firmly. Keep unused dough covered.
Seal the edges firmly; the dough sheet is about 2 mm thick. Cook in batches
Bring a wide pan of salted water to the boil. Add the pierogi in batches and stir gently. Once they float, simmer gently for about 3 minutes. Check that the dough is cooked, then lift out with a slotted spoon.
03:00The pierogi float in gently simmering water. Finish with sage butter
Melt 40 g of butter in a small frying pan. Add the sage and warm gently until fragrant. Spoon over the cooked pierogi and serve.
The sage butter is pale and fragrant, without burnt leaves.
A few useful tips
- Squeezing the spinach thoroughly makes the pierogi easier to seal.
- Avoid overfilling and press out trapped air before sealing the edges.
Storage
To freeze uncooked pierogi, spread them out separately on a tray; once frozen, transfer to a sealed container.
Timing
Hands-on: 60 min · Cooking: 15 min · Resting: 20 min