Green springtime pierogi with spinach, kasza and cheese

Green springtime pierogi with spinach, kasza and cheese

By
From
Polska
Serves
4
Prep
60 mins
Photographer
Laura Edwards

Pierogi are one of Poland’s signature dishes, their frilly crescent moon shape distinguishes them from other dumplings. It takes a certain amount of skill to get them just right, and I remember my grandma Ziuta repeatedly instructing me to press the sides down more firmly when I sealed them. I never seemed to have the confidence to press down hard enough, and she always worked on the pierogi after me, making sure they were firmly sealed. These colourful pierogi are my own invention, if you don’t have a juicer then you can use water to make the dough, and blend the spinach rather than juicing it and add it to the mixture.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
300g plain flour
2 egg yolks
pinch salt
200g spinach, juiced, (or 3–4 tablespoons of spinach juice)
1 tablespoon rapeseed oil
2 tablespoons melted unsalted butter
salt, to taste

For the filling

Quantity Ingredient
200g spinach
100g feta cheese
1 lemon, juiced
1/2 teaspoon grated nutmeg
100g toasted buckwheat groats, cooked
salt, to taste
white pepper, to taste
100g watercress, to serve

Method

  1. To make the dough, combine the flour with the egg yolks, a pinch of salt and some of the spinach juice in a bowl and knead together for about 10 minutes, adding more spinach juice to bring the dough together into a ball that has the consistency of play dough. Add a little oil and butter to make the dough more elastic and continue kneading for another 2 minutes or so. Cover with a damp tea towel and leave to rest for about 20 minutes, if possible.
  2. Meanwhile, chop the spinach for the filling, place in a bowl and cover with boiling water. Leave for a minute or two and then drain thoroughly in a sieve, pressing down with a fork to make sure all the water has drained away. Return to the bowl, add the feta, lemon juice, nutmeg, buckwheat groats and some white pepper.
  3. Roll out your dough as thinly as possible on a floured surface. Use either pierogi method.
  4. Bring a large pan of lightly salted water to the boil and add the rapeseed oil. When it’s bubbling drop a few pierogi in, 5 or 6 at a time. When they float up to the top give them another 3–4 minutes, then remove from the pan with a slotted spoon. Cook the remaining pierogi in the same way.
  5. Serve the pierogi with the watercress as a garnish.
Tags:
polish
eastern european
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