Vegan Pierogi with Spinach and Ricotta Filling
Slavic meets Italian - Vegan pierogi with a spinach and ricotta filling are the perfect fusion of traditional Slavic and Italian cuisine. They not only make the hearts of vegetarians and vegans beat faster, but are also wonderfully popular with omnivores. Crispy on the outside, bulging on the inside with spinach and creamy vegan ricotta. A real dream!The vegan dumplings are wonderful to prepare in advance and freeze.
Servings 2 servings
Calories 722kcal
Equipment
- cutter, food processor or blender
- pasta machine optional
Ingredients
Pasta Dough
- 200 g wheat flour organic
- 100 g semolina organic
- 1 tsp salt organic
- 1 tbsp olive oil organic
- 130-150 ml water
Vegan Pierogi
- 200 g spinach, frozen* organic
- 100 g ricotta, vegan organic
- salt organic, to taste
- pepper to taste, organic
- butter, vegan organic, for frying
Instructions
Pasta Dough
- Mix all the dry ingredients for the pasta dough in a bowl.
- Form a well. Pour the liquid ingredients into the well and mix briefly with a fork.
- Knead the dough well for 10 minutes. Then place in an airtight container in the refrigerator for 30 minutes.
Vegan Pierogi
- Place spinach in a pan and cook, covered, with very little water on low heat until done. Set aside and let cool.
- Place spinach, ricotta, a little salt and pepper in a food processor and purée until smooth.
- Roll out pasta dough thinly, or alternatively chase several steps through a pasta machine Cut out hearts with a heart-shaped cookie cutter.
- Place 1 tsp spinach ricotta filling on half of each dough heart and place a second dough heart on top. Press the edges well with a fork. If necessary, moisten a little with water beforehand.
- Bring water to a boil in a pan. Cook the pierogi in it for 2-3 minutes.
- Heat butter in a frying pan and fry pierogi until crispy.
- Serve with chopped parsley, fried onions and chili flakes.
Notes
*you can also use fresh spinach.
*the pierogi become crispiest in an iron cast pan.
*the pierogi become crispiest in an iron cast pan.
Nutrition
Calories: 722kcal | Carbohydrates: 118g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 1285mg | Potassium: 599mg | Fiber: 8g | Sugar: 1g | Vitamin A: 11949IU | Vitamin C: 6mg | Calcium: 259mg | Iron: 9mg