Mushroom and Spinach Pierogi recipe - ingredients, nutrition and when to eat it
These Polish dumplings are filled with mushrooms and spinach. The chewy dough wraps around savory mushrooms and mild, tender spinach.
These Polish dumplings are filled with mushrooms and spinach. The chewy dough wraps around savory mushrooms and mild, tender spinach. Boil them and serve warm, or pan-fry until golden for an easy lunch or dinner.
World cuisine · 50 minutes to cook
Nutrition (per 281.7g serving): 412 kcal · protein 15.3g · carbohydrate 65.3g · fat 9.8g · sodium 560.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Too much moisture in the filling can cause the dough to split, so squeeze the spinach dry and let the sautéed filling cool before stuffing.
Tips: Press the edges closed with a fork to help the dumplings hold their shape while boiling.
Tips: After boiling, pan-fry them in butter for 2–3 minutes until golden for a crisp outside and tender filling.
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Ingredients (1 serving)
- Flour — 75 g
- Spinach — 50 g
- Button mushrooms — 60 g
- Egg — 0.5 pc
- Water — 25 ml
- Onion — 25 g
- Butter — 1 tsp
- Salt — 1.5 g
- Ground black pepper — 0.2 g
- Sour cream — 1 Tbsp