Russian Pierogi With Potato and Spinach
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by Olga, on January 12, 2015

Cook Time: 60
Servings: 10 +

Ingredients:

Dough:
3 cup of white unbleached flour
2 tablespoons dry yeasts
1 tea spoon salt
1 table spoon sugar
2 table spoons unsalted butter
2 table spoons olive oil
3/4-1 cup luke-warm filtered water

Filling:
4-5 potatoes, peeled and cooked
1 tablespoon unsalted butter
1 cup of your favorite hard cheese shredded
1/2 teaspoon fresh baby dill chopped
1 cup chopped fresh spinach
1 garlic clove
1 teaspoon salt
pinch of black pepper

1/2 -3/4 cup olive oil for cooking

These pierogi are made from scratch.
But most of the time I will buy a frozen white bread dough or White Dinner Rolls dough for this recipe. The refrigerated buttermilk biscuits from a Grocery store are also great for use as a dough for pierogi.
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To make a dough from scratch, combine dry ingredients in a big bowl.
In a small bowl combine warm water, oil and butter, stir it and mix well together with dry ingredients. Kneed the dough well enough, until it does not stick to your hands.  Form a ball, cover it with plastic wrap or a clean kitchen towel and put it in a warm place to rise, for about 1-1.5 hours until the dough rises and doubles in size.

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Meanwhile prepare the filling :

Peal potatoes, cut in 1  to 2 inch cubes and cook in slightly salted water with a bay leaf, for about 20 minutes, until cooked. (bay leaf is optional);
Drain the potato, discard the bay leaf.  Mash the potato with butter to make a pure. Add cheese, spinach, dill, crushed garlic and pepper and mix together well.

IMG_1198Put the filling aside.

Check the dough, If it doubled in size, it’s ready for the next step.

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Carefully get the portion of the dough out of the bowl on the floured surface. Roll it in the form of the sausage-like shape, about 1-1.5 inch in diameter. Cut it into portions of 1-1.5 inch long cylinders, as it is on the picture above. The rest of the dough keep covered under towel.

IMG_0918Deep the cut side of the dough portions in the flour, so they do not stick to the surface.
Then roll each out in a circle of 3 1/2 to 4 inches in diameter, as on the picture above.

IMG_1213Put 1 full table spoon of potato filling to the center of each circle. Stretch the

IMG_1214Stretch the circle a little bit, if needed. Fold in half and crimp the edges tightly.

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Place pirogie on the floured surface, the seam side down, leaving some space between them.

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Cover with the clean kitchen towel and let them rest while heating the frying pan.

IMG_3092Heat the frying pan to low-medium. Add 1/3 of a cup of olive oil. Let it sizzle.  Put few pirogi in pan one by one, not very tight, as they still in process of rising . Cook on one side for 5 minutes or until the bottom is golden brown .

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Turn over to the other side,

IMG_3095 cover with the lid and continue cooking for another 5 minutes.

IMG_2832Serve pirogie for breakfast with a coffee or tea, with soup for lunch or green salad at diner.

 

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