Pierogis were a hit at the dinner table last night. My friend stopped by and as usual I was thinking up a recipe and flour was dusting the air. Well, at this point I was not sure what I was going to fill the pierogis with; so I decided to let the dough rest while I went for a walk to think. My friend decided to take me up on an invitation and join me and my kids for dinner. I would say everyone seemed to like dinner or they were just very hungry! I was happy we were all a part of the "clean plate club". LOL.
While the pierogis were a hit, the sauce was the star of the show, thanks in part to the addition of original Sobieski Vodka. Made from the finest Dankowski Rye, and continuously distilled, Sobieski Vodka features a rich flavor with a smooth texture throughout. It made for the perfect addition to my sauce, putting a truly authentic twist on the pierogis.
Pierogis a la Sobieski Vodka
- Total Time: 35 minutes
- Yield: 4-5 servings 1x
Ingredients
For the Filling:
- 10 oz. box of frozen spinach
- 1/2 cup of feta cheese
- 2 cloves of garlic
- 1 cup of chick peas
- 2 tbs. of olive oil
For the Dough:
- 2 1/2 cups flour
- 1 egg
- 1/2 tsp. salt
- 1/2 c. warm water
- 1/4 cup milk
- 2 tsp. olive oil
For the Sauce:
- 1 cup of Italian parsley
- 3 - 4 cloves of garlic
- 1 small red onion
- 2 cups of crushed tomatoes
- 1/3 cup of Sobieski Vodka
- 3/4 cup of cream
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 2 - 3 tbs. of olive oil
- Romano or Parmesan cheese for grating
Instructions
For the Filling:
- Let the frozen spinach sit out for about 20 – 25 minutes before using.
- Place all of the above ingredients in a food processor and process.
For the Dough:
- Beat egg, water, milk, salt and olive oil in a bowl.
- Add flour slowly until blended.
- Turn out onto a floured surface and knead until smooth. Allow dough to rest under a bowl for 20 minutes.
- Roll the dough out as thinly as a pasta dough. Cut circles out with a large jar cover; example a mayonnaise jar.
- Place a small amount of filling on one side of the dough and fold over. Use a fork to press the edges. If they do not stick; brush the edges with egg white wash or water and press with a fork.
- Heat a large pot of salted water and bring to a boil. Place the pierogis in the boiling water; approximated 10 – 12 minutes or until they float to the top and are cooked through. Taste one to be sure. The size of the pierogi will determine the exact cooking time. Carefully take them out and set on a platter.
- You may serve the pierogis after boiling or fry them in a little butter until they get a slight golden color.
- Set the pierogis on a serving platter and cover with the red sauce.
For the Sauce:
- Place the parsley, onion and garlic in a food processor and process.
- Heat a large frying pan with the olive oil; add the processed parsley, onion and garlic and saute until the garlic is fragrant.
- Add the vodka and simmer until the alcohol dissipates; about 3-4 minutes.
- Add the crushed tomatoes and seasonings. Simmer on low for about 20 minutes. Taste the sauce to adjust for seasonings.
- Before serving warm the cream, do not boil. Add the cream slowly to the sauce, stirring constantly.
- Serve over the pierogi with the grated cheese and parsley for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
**I received samples of Sobieski Vodka for review. All opinions expressed are my own. I was not financially compensated for this post.
Enjoy with Love,
Catherine
xo
Tina says
Your choice of vodka intrigues me, I have not seen this label in our markets. I have used a variety of labels such as Russian Standard but I will have to seek this one out. Lovely meal you shared here.
Thanks for the nice comment at my site, I appreciate it.
Kate I says
so yummmyy!!! delicious:) please visit me in free time:)
Angie@Angie's Recipes says
This looks scrumptious! I love chickpea spinach filling.
Jerry E Beuterbaugh says
Huzzah!
Comedy Plus says
Oh this sounds good. I've never heard of this before. It sure sounds like a wonderful meal.
Have a blessed day Catherine. Big hugs. ♥♥♥
Dottie Sauchelli Balin says
Dear Catherine, This is a wonderful recipe. I enjoy pierogis, especially with your filling of spinach, feta cheese, and the chick peas. Your sauce sounds yummy, and I love the idea of adding in the Sobieski Vodka. I am sure I would be a member of the "Clean Plate Club" as well. Your recipes and stories are always a favorite of mine, I always look forward to your new posts. Thanks for sharing...I hope that you have a blessed rest of the week...Dottie 🙂
Louise says
Hi Catherine!
Oh my, I love this recipe. The filling is outstanding! I have never made pierogi from scratch before. I'd love to try especially since the dough is made with olive oil. Of course as you said, the sauce is most definitely the star! I'm sure your family and friends had a delightful meal with lots of "tasty" conversation too.
Thank you so much for sharing, Catherine...
Linda Starr says
The filling sounds delicious, I have heard of pierogis before but have never made them, not sure if you have a more recent post than this but if you do I couldn't find it, listened to your poems, midnight musings, I can just picture you writing at midnight.
Shirley Tay (Blackswan) says
Gosh, you got me salivating! I wanna tuck in together with you, dear! xoxo
Ann says
Looks so delish.
And based from the ingredients
the filling will be so yummy♥
Kitty says
I have never made pierogies from scratch, Catherine, but I'm inspired by your lovely recipe. What a perfect meal to fix for comfort this Fall. Thanks for sharing a wonderful recipe with us.
Pam says
I've never made pierogies before... this recipe looks and sounds tasty!
Michelle @TheGraciousWife.com says
Mmm. This looks so good! My tummy is rumbling! Thanks for sharing! Pinning!
-Michelle @ The Gracious Wife
Ginny Hartzler says
These look divine! Do you know, I have never eaten any?
speedy70 says
MMmmmm che piatto ghiotto e invitante!!!!
Sienna says
these looks delicious! i've never tried making them but now i want to
Beth says
Your pierogis sound terrific. And the sauce sounds delicious too!
Liz says
Your filling sounds divine! Plus topped with that lovely vodka sauce sounds like a perfect meal. No wonder you had a happy table!!!
Medeja says
Both sauce and filling sound very delicious!
Big Daddy Dave says
Catherine... Unfair! First you reel me in with that great chicken salad and then you flash yummy pierogis before my eyes... Love pierogis! Take Care, Big Daddy Dave
Jodee Weiland says
This looks really delicious and a very different take on pierogis! I love it...thanks for sharing!
Laurence says
Those pierogis seem delicious! I've never tried to cook with vodka but I
Laurence says
...but I am keeping this recipe in mind! 🙂
Cheryl says
WOW! I"ve never had pierogis made from scratch and they sound absolutely delish! Having memebers of the "Clean Plate Club" n every home is one of the goals of The Yuck Stops Here recipe link party! Thanks for being a part of it. See you next Tuesday - HUGS
Robin Gagnon says
I haven't made pierogis in a dogs age... now I'm plotting a batch 🙂
KC the Kitchen Chopper says
I think you made a great decision on the filling and the sauce. Looks awesome. Thanks for sharing at #theWeekendSocial. Love seeing you here. Pinned.
Miz Helen says
Your Pierogis look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and have a fabulous day!
Hope to see you soon,
Miz Helen
Michelle says
I'm not familiar with pierogis but I do love spinach and feta. The filling is something I know I would enjoy. Lovely dinner!
swathi says
Lovely meal with homeade pierogis and vodka. I wish I was there with you. Thanks for sharing with Hearth and Soul blog hop. pinning.