spinach, mushroom, turkey pierogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
DOUGH: 2 Eggs1/4 cup sour cream or (light)1 cup water1 teaspoon salt3 1/2 cups sifted all-purpose flour dividedFILLING: 1 tbls EVOO1 Med Yellow Onion2 garlic cloves1.5 cups mushrooms (3 cups if your not doing turkey) finely chopped1 cup baby spinach (reg works too) 2 tbls parsley fresh or 1 tbsl dried1 tsp sea salt - to taste ( not necessary if using lean meat1/3 cup jenni-o lean turkey sausage (reg or hot)
THE DOUGH:
1. Med mixing bowl, whisk eggs, sour cream, water & sea salt. Grently rain in the 3 1/4 cups sifted flour, 1 cup at a time
2. Turn out dough on slightly floured work surface and knead gently until smooth. Place dough in lightly oiled bowl. COver with damp paper towel. Allow dough to rest in fridge for appx 20 mins.
MAKE THE FILLING:
1. Med saute pan over medium heat, add EVOO & yellow onions - saute until soft & fragrant - 8-10 mins. Add garlic cook for 2 mins.
2. Separate Pan - cook turkey sausage and crumble
3. Add the mushrooms, tossing well to coat & cook for 10 mins. FOld in the spinach, cooking just to wilt. Add parsley, sea salt & turkey sausage. Cool slightly before assembling.
ASSEMBLY:
1. Remove dough from fridge, place on well floured surface with remaining flour. Set a small bowl of water next to work area. Roll out dough appx 1/4" thick. Cut out dough rounds using a 3-4" biscuit cutter (or rim of drinking glass.) Place about 1-2 teaspoons of filling in center of each circle. Dip fingers into water moisten edge of half circle then fold other half over to make a moon shape. Press and seal the edges together using the back of a fork.
2. Transfer dumplings to a rimmed baking sheet dusted with flour and repeat with remaining dough and filling. Cover baking sheet with plastic wrap & chill pierogies for 30 mins to 2 hours. (or freeze them in a single layer on a baking sheet, and then transfer, then transfer to a resealable bag for up to 6 months. The pierogies can be added to boiling water straight from the freezer.)
3. Set a large saute pan over medium heat. Add the canola oil then about 4-10 dumplings. Cook for 2 minutes on each side. Remove them with a spatula and place them on a paper towel lined plate to remove any excess oil. Continue until the remaining pierogies are cooked.
Serving Size: Depends on the size - small you can make 24; larger you can make 12
Number of Servings: 6
Recipe submitted by SparkPeople user SCHECHTER22.
1. Med mixing bowl, whisk eggs, sour cream, water & sea salt. Grently rain in the 3 1/4 cups sifted flour, 1 cup at a time
2. Turn out dough on slightly floured work surface and knead gently until smooth. Place dough in lightly oiled bowl. COver with damp paper towel. Allow dough to rest in fridge for appx 20 mins.
MAKE THE FILLING:
1. Med saute pan over medium heat, add EVOO & yellow onions - saute until soft & fragrant - 8-10 mins. Add garlic cook for 2 mins.
2. Separate Pan - cook turkey sausage and crumble
3. Add the mushrooms, tossing well to coat & cook for 10 mins. FOld in the spinach, cooking just to wilt. Add parsley, sea salt & turkey sausage. Cool slightly before assembling.
ASSEMBLY:
1. Remove dough from fridge, place on well floured surface with remaining flour. Set a small bowl of water next to work area. Roll out dough appx 1/4" thick. Cut out dough rounds using a 3-4" biscuit cutter (or rim of drinking glass.) Place about 1-2 teaspoons of filling in center of each circle. Dip fingers into water moisten edge of half circle then fold other half over to make a moon shape. Press and seal the edges together using the back of a fork.
2. Transfer dumplings to a rimmed baking sheet dusted with flour and repeat with remaining dough and filling. Cover baking sheet with plastic wrap & chill pierogies for 30 mins to 2 hours. (or freeze them in a single layer on a baking sheet, and then transfer, then transfer to a resealable bag for up to 6 months. The pierogies can be added to boiling water straight from the freezer.)
3. Set a large saute pan over medium heat. Add the canola oil then about 4-10 dumplings. Cook for 2 minutes on each side. Remove them with a spatula and place them on a paper towel lined plate to remove any excess oil. Continue until the remaining pierogies are cooked.
Serving Size: Depends on the size - small you can make 24; larger you can make 12
Number of Servings: 6
Recipe submitted by SparkPeople user SCHECHTER22.
Nutritional Info Amount Per Serving
- Calories: 380.1
- Total Fat: 10.0 g
- Cholesterol: 79.6 mg
- Sodium: 994.0 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 2.6 g
- Protein: 13.3 g
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