Spinach & Potato Perogies3 1/2 c. flour
1 c. of warm water
3 Tbsp. olive oil
1 Tbsp. sour cream
3 Tbsp. cottage cheese
Salt & Pepper
Combine the eggs, water, oil, sour cream and cottage cheese. Mix in the flour, salt & pepper and work until dough forms. Knead into a smooth ball and refrigerate for 30 min.
4 potatoes, peeled and cubed
1 medium yellow onion, finely diced
1 clove garlic, minced (or 1 tsp. bottled minced garlic)
1 c. frozen, chopped spinach, thawed and squeezed dry
pinch of nutmeg (optional)
salt and pepper to taste
1 c. sharp cheddar cheese, shredded
1/4 c. grated Parmesan cheese
3 Tbsp. olive oil, or canola oil
Chopped green onions for garnish
Boil cubed potatoes until just tender, set aside. Saute onion with garlic until the onions are translucent. Add spinach and season with salt, pepper, and nutmeg. Add spinach and stir until spinach has broken up. Drain and mash the potatoes, (saving a little of the water) then add the spinach mixture to potatoes and combine. Add a little bit of olive oil for flavor and additional salt to taste. If potatoes are too dry, you can add a little bit of the reserved potato water to make it more creamy.
Remove the dough from the fridge and roll out to about 1/4" thickness. Cut out 3-4 inch diameter circles and fill each round with 1-2 tsp. of the spinach filling. Fold in half, sealing shut by pressing seams together with a fork or using a dumpling crimper.
|This is an example photo only. Your dough will be thicker.|
You can purchase this dumpling crimper HERE
Bring 3 Quarts of water to a boil. Carefully place 4-5 perogies in the boiling water and cook for 15 minutes or until dough is soft. You can also bake them in the oven at 350 degrees for 30 minutes, be sure to use a greased cookie sheet.
You can also pan fry the perogies by heating a heavy frying pan or dutch oven over medium high heat. Add 4-5 Tbsp. olive oil to heated pan, and place perogies in the pan on their sides. Cook 7-8 minutes per side or until they are golden brown.
Serve with sour cream.