Spinach & Artichoke Pierogi (Polish Dumplings)

Directions

1. Combine all dough ingredients in a bowl and mix with hands. If mixture is too crumbly, add more milk a tablespoon at a time. If mixture is too moist, add more flour a tablespoon at a time. The dough should be able to be shaped into a ball and not stick to your fingers. Wrap ball of dough in plastic wrap, and set aside.
2. Cook Spinach, and drain until dry. In bowl, combine spinach, drained and chopped artichokes, and all other ingredients. Blend well with fork.
3. Using a teaspoon for a measure, roll mixture into balls and set aside.
4. On the stove, fill a large pot with salted water and bring it to a steady boil.
5. Roll out dough until it is thin (1/16th of an inch thick). Using a round biscuit cutter, cut dough into circles. Sticky side towards the ceiling, place one ball in the center of the dough and seal edges with your fingers. Using a fork, go over the edges of the sealed dough to seal the edges. Repeat until all are made.
6. Drop assembled piroghi's into boiling water (8 at a time) and remove once they float up to the top. Lift them out with a spoon with holes, and place them in a buttered baking dish to cool. Repeat until all are made.
7. Before eating, pan fry in a non-stick skillet and serve warm and brown on the sides.
8. These freeze very well, just freeze them after they come out of the boiling water and cool. Pan fry them after they thaw.
9. Enjoy!