Spinach Pierogi

Prep time: 20 minutes + 30 minutes wait time

Cooking time: 15 minutes

Ingredients for 15 pierogi

• 230 g all-purpose flour
• 75 g spinach
• 100 ml water (add according to dough texture)
• 2 tsp salt
• 1 tbsp olive oil

Filling

• 5 small potatoes
• 1 large carrot
• 1 block of marinated tofu (or smoked)
• 1 large red onion
• 3 cloves of garlic
• 1 tbsp smoked paprika powder

Topping

• 1 large white onion

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Steps

1. Prepare the filling:

   • Microwave the potatoes until soft and mash up.
   • Grate the carrot finely.
   • Chop the red onion and garlic. Crumble the tofu.
   • In a pan, sauté the red onion and garlic in oil until softened. Add the tofu and cook until lightly browned.
   • Combine the mixture with the mashed potatoes and carrots. Season with salt, pepper and smoked paprika powder and set aside.

2. Prepare the spinach: Boil the spinach until soft and then blitz it in a high speed blender.

3. Make the dough:

   • In a bowl, mix the flour and salt.
   • Add the blitzed spinach and olive oil.
   • Gradually start adding water until you have a firm dough.
   • Kned for about 5 minutes until smooth and elastic. Let it rest, covered, for 30 minutes.

4. Assemble the pierogi:

   • Roll out the dough thinly on a floured surface.
   • Use a glass of desired size to cut out circles.
   • Place a spoonful of filling in the center of the dough.
   • Fold the dough over to create a semi-circle and press the edges together and then seal them with a fork

5. Cook the pierogi:

   • Bring a large pot of salted water to a boil.
   • Put the pierogi into the boiling water.
   • Cook for about 3-5 minutes until they float to the surface.

6. Prepare the topping and serve:

   • Slice the white onion and fry it in a pan with oil until golden brown and caramelized.
   • Serve the boiled pierogi immediately, topped with the fried onion.
   • For a crispy finish, you can pan-fry the boiled pierogi, good luck not getting it stuck to the pan tho ;-).