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, until the dough does not stick to your hands.  Form a ball, cover it with 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, cut and cook potato in salted water with a bay leaf, for about 20 minutes (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 them together well.

IMG_1198 When the dough doubles 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 portion of 1 – 1.5 inch long cylinders, as it is on the picture above. The rest of the dough keep covered in the bowl.

IMG_0918Deep both sides of cylinder in the flour so it does not stick to the surface, then roll each out in a circle of 3 1/2 to 4 inches in diameter.

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

IMG_1214Fold 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 we heat the skillet.

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 for diner.

 

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