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

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-5 servings 1x

Ingredients

Units Scale

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.

**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

Pierogis a la Sobieski Vodka #NationalPiergoiDay

Pierogis a la Sobieski Vodka

Ingredients

For the Filling:

For the Dough:

For the Sauce:

Instructions

For the Filling:

For the Dough:

For the Sauce:

More Hearty Sauces

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Pierogis a la Sobieski Vodka

Ingredients

For the Filling:

For the Dough:

For the Sauce:

Instructions

For the Filling:

For the Dough:

For the Sauce:

More Hearty Sauces

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