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Add a photoI 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.
Ingredientes
- 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
Direcciones
- 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.
- Cook Spinach, and drain until dry. In bowl, combine spinach, drained and chopped artichokes, and all other ingredients. Blend well with fork.
- Using a teaspoon for a measure, roll mixture into balls and set aside.
- On the stove, fill a large pot with salted water and bring it to a steady boil.
- 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.
- 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.
- Before eating, pan fry in a non-stick skillet and serve warm and brown on the sides.
- These freeze very well, just freeze them after they come out of the boiling water and cool. Pan fry them after they thaw.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 50 servings | |
| Calories 110 | |
| Calories from Fat 69 | 63% |
| Total Fat 7.83g | 10% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 14mg | 5% |
| Sodium 117mg | 5% |
| Potassium 46mg | 1% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.35g | 0% |
| Protein 3.4g | 5% |
Evaluaciones
29 de Octubre de 2011
Yum! Make a lot they won't last long!!!Yo he cocinado/probado esta receta
Comentarios
17 de Febrero de 2012Karen:
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,
Bob- 30 de Octubre de 2011Thanks Claudia!! You will love them!! We were making our ahead of time and freezing them for Thanksgiving, too!! LOL!
29 de Octubre de 2011Fabulous recipe thanks for sharing I cant wait to make these maybe for thanksgiving! WOW!
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