• Spinach & Artichoke Pierogi (Polish Dumplings)

    1 vote
    Spinach & Artichoke Pierogi (Polish Dumplings)
    Prep: 45 min Cook: 7 min Servings: 50
    by ChaCha Can Cook
    98 recipes
    I use my Aunt Pearl's Dough recipe and I decided to make a filling different from the norm (Potato & Cheese or Cabbage). I they taste great and go very well with the potato. The bite from the artichoke plays nicely against the cheese and garlic mixture.


    • Dough:
    • 3 cups all purpose flour
    • 1 egg
    • 2 tbl. sour cream
    • 1 tbl. Vegetable oil
    • 3/4 cup milk
    • Filling:
    • 2 14oz. can marinated artichokes, drained and chopped
    • 1 package frozen spinach - cooked and squeeze out extra water (dry)
    • 1 cup mayonnaise
    • 2 cups Parmesan cheese
    • 1 tbs. minced garlic
    • 1 cup finely shredded mozzarella cheese
    • 1 stick butter


    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!

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    • ChaCha Can Cook
      ChaCha Can Cook
      Yum! Make a lot they won't last long!!!


      • Bob Vincent
        Bob Vincent

        This is a nice variation on traditonal Pieroghi. The filling ingredients sound great. The addition of cheese makes it. Polish dumplings turned a bit Italian. Thanks for sharing! I have added this dish to my Try Soon folder.

        Best Regards,

        • ChaCha Can Cook
          ChaCha Can Cook
          Thanks Claudia!! You will love them!! We were making our ahead of time and freezing them for Thanksgiving, too!! LOL!
          • Claudia lamascolo
            Claudia lamascolo
            Fabulous recipe thanks for sharing I cant wait to make these maybe for thanksgiving! WOW!

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